Description
A quick and fresh Italian-inspired vegetarian pasta made with blistered cherry tomatoes, sautéed zucchini, garlic, and Parmesan — ready in under 30 minutes.
Ingredients
8 ounces pasta (penne, rotini, or spaghetti)
1 tablespoon olive oil
3 cloves garlic (minced)
1 pint cherry tomatoes (halved)
1 medium zucchini (sliced into half moons)
Salt and pepper to taste
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
Fresh basil (for garnish)
Instructions
1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and sauté for 1 minute.
4. Add cherry tomatoes and cook 3–4 minutes until they start to blister.
5. Add zucchini, salt, pepper, Italian seasoning, and red pepper flakes. Cook 3–4 minutes until tender.
6. Add cooked pasta and Parmesan to the skillet. Toss to combine and heat through.
7. Serve warm, garnished with fresh basil.
Notes
Customize with protein: grilled chicken, shrimp, or white beans.
Use gluten-free pasta for a gluten-free version.
Swap zucchini with yellow squash or bell peppers if desired.
Great way to use up garden veggies or farmer’s market produce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: NA
- Fat: 11g
- Saturated Fat: NA
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 11g
- Cholesterol: NA