Healthy Tomato Zucchini Pasta (Print Version)

Vibrant pasta with zucchini, tomatoes, and herbs ready in 35 minutes

# Recipe Ingredients:

→ 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)

# Directions:

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 for 2-3 minutes until softened.
03 - Add garlic to skillet and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in zucchini and cook for 4-5 minutes 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 begin to soften and release their juices.
06 - Toss in spinach if using and cook for 1-2 minutes until just wilted.
07 - Add drained pasta to skillet and toss everything together, adding reserved pasta water as needed for a silky sauce. Remove from heat, stir in fresh basil, and sprinkle with Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like something from a little Italian trattoria
  • The vegetables practically make their own sauce, so you do not need heavy cream or butter
02 -
  • Reserving that pasta water is absolutely crucial because the starchy water is what transforms this from dry pasta to a cohesive dish
  • Do not overcrowd your skillet or the vegetables will steam instead of sauté, which changes the entire flavor profile
03 -
  • Use a box grater to make a fine snow of Parmesan that melts into the hot pasta instead of sitting on top
  • If your cherry tomatoes are not very sweet, add a tiny pinch of sugar to help them break down and caramelize

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