Healthy Tomato Zucchini Pasta (Print)

Light Italian pasta with fresh zucchini, tomatoes, and herbs. Ready in 35 minutes.

# 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

→ 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
09 - 1/4 tsp crushed red pepper flakes
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

# How-To Steps:

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 before draining.
02 - Heat olive oil in a large skillet over medium heat. Add red onion and sauté for 2-3 minutes until softened and translucent.
03 - Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Stir in zucchini slices and cook for 4-5 minutes, stirring occasionally, until just tender but still slightly crisp.
05 - Add cherry tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until tomatoes soften and release their juices.
06 - Toss in baby spinach and cook for 1-2 minutes until just wilted.
07 - Add drained pasta to the skillet. Toss everything together thoroughly, adding reserved pasta water as needed to create a silky coating sauce.
08 - Remove from heat. Stir in fresh basil leaves and sprinkle with grated Parmesan cheese if desired. Serve immediately with extra basil and a drizzle of olive oil.

# Expert Suggestions:

01 -
  • The vegetables practically cook themselves into a vibrant sauce that clings to every strand of pasta
  • It comes together in under 35 minutes but tastes like something that simmered all afternoon
  • You can load it with whatever summer vegetables are overflowing from your garden or market haul
02 -
  • That splash of starchy pasta water makes all the difference between dry pasta and restaurant-style silky sauce
  • Halving the cherry tomatoes helps them release their juices faster than cooking them whole
  • Do not skip salting your pasta water, it is the only chance to season the pasta itself from the inside out
03 -
  • Use a box grater for your Parmesan instead of pre-shredded cheese, it melts into the hot pasta much better
  • If the sauce seems too thick, add pasta water a tablespoon at a time until it loosens up

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