Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have.
Author:Olena of ifoodreal.com
Prep Time:2 minutes
Cook Time:18 minutes
Total Time:20 minutes
Yield:4 large servings 1x
7 oz short whole wheat pasta like penne, fusilli or farfalle
2 lbs zucchini, chopped in bite size pieces
1 lb grape or cherry tomatoes, cut in halves
3 tbsp extra virgin olive oil
6 garlic cloves, minced
1/3 cup Parmesan cheese, grated
1 cup parsley or 1/2 cup basil, finely chopped
1 tsp salt
Ground black pepper, to taste
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!
Store: Refrigerate in an airtight container for up to 1 day.
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