Healthy Tomato Zucchini Pasta (Printable)
Vibrant pasta with zucchini, tomatoes, and herbs. A light 35-minute vegetarian meal.
# Ingredient List:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach (optional)
→ Pasta
06 - 12 oz whole wheat pasta (penne or spaghetti)
→ Pantry & Seasonings
07 - 2 tbsp extra virgin olive oil
08 - 1 tsp dried Italian herbs (or oregano and basil mix)
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnishes
11 - 1/4 cup fresh basil leaves, torn
12 - 1/4 cup grated Parmesan cheese (optional, omit or use vegan cheese for dairy-free)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté 2-3 minutes until softened.
03 - Add garlic to skillet and cook 30 seconds until fragrant, being careful not to burn.
04 - Stir in zucchini and cook 4-5 minutes until just tender but still slightly crisp.
05 - Add cherry tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Cook 4-5 minutes, stirring occasionally, until tomatoes soften and release their juices.
06 - Toss in spinach if using and cook 1-2 minutes until wilted.
07 - Add drained pasta to skillet. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
08 - Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese if desired. Serve immediately, garnished with extra basil and a drizzle of olive oil.
# Expert Tips:
01 -
- The vegetables cook down into a silky sauce that coats every strand of pasta without any cream
- It comes together in the time it takes to boil water, perfect for those nights when takeout sounds too tempting
02 -
- I learned the hard way that overcrowding the pan steams the vegetables instead of sautéing them, so use your largest skillet or cook in batches
- Reserving pasta water is not optional here, the starchy liquid is what transforms the vegetables from a side dish into a cohesive sauce
03 -
- Salt your pasta water generously until it tastes like the ocean, this is your only chance to season the pasta itself
- Let the vegetables cook undisturbed between stirs so they develop those golden brown spots that add depth of flavor