Description
A vibrant summer dish featuring fresh tomatoes and zucchini, perfect for a quick and satisfying meal.
Ingredients
Scale
- 250 g Pasta (spaghetti or fettuccine recommended)
- 500 g Fresh tomatoes (ripe plum tomatoes for best flavor)
- 2 medium Zucchini
- 3 cloves Garlic (minced)
- 60 ml Extra virgin olive oil
- a handful Fresh basil (for garnish)
- Salt and pepper (to taste)
Instructions
- Prepare the ingredients by washing and chopping the fresh tomatoes and zucchini. Dice the tomatoes and slice the zucchini into half-moons. Mince the garlic.
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente, about 8–10 minutes.
- Sauté the vegetables by heating olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Follow with zucchini and sauté for another 3–4 minutes until slightly tender.
- Combine the reserved about 120 ml (½ cup) of pasta water with drained pasta in the skillet with sautéed zucchini and garlic.
- Finish the dish by pouring in the reserved pasta water for combining. Add diced tomatoes along with salt and pepper to taste and toss everything together over medium heat for another 3 minutes until heated through.
- Serve the pasta immediately, stirring in freshly torn basil leaves and garnish each plate with extra basil if desired.
Notes
For a deeper flavor, consider roasting the tomatoes before adding them to the dish. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg