Pasta with Zucchini and Tomatoes
A 20 minute vegetarian pasta recipe with zucchini, tomatoes, fresh garlic, basil, and parmesan.
Ingredients
- 7 oz short pasta penne fusilli or farfalle
- 2 lbs zucchini chopped in bite size pieces
- 1 lb grape tomatoes or cherry tomatoes cut in halves
- 3 tbsp olive oil extra virgin
- 6 garlic cloves minced
- 1/3 cup Parmesan cheese grated
- 1 cup fresh parsley or 1/2 cup basil finely chopped
- 1 tsp salt
- Ground black pepper to taste
Instructions
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
Notes
Store in an airtight container in the refrigerator for up to 1 day.,Do not freeze.