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Pasta with Zucchini and Tomatoes

5 from 4 reviews

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
  • Category: Dinner
  • Method: Stove
  • Cuisine: Ukrainian
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Ingredients

  • 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

Instructions

  1. Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
  2. 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.
  3. 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.
  4. 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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