Ingredients
Scale
- 12 oz (340 g) pasta (penne, spaghetti, or your choice)
- 2 medium zucchinis, sliced into thin rounds
- 3 large ripe tomatoes, diced or chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for about 3-4 minutes until slightly softened. Remove from skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Sauté the minced garlic for 30 seconds until fragrant. Add the chopped tomatoes, dried basil, and oregano. Cook for about 5-7 minutes until the tomatoes are tender and have released their juices. Season with salt and pepper to taste.
- Stir the cooked zucchini back into the skillet with the tomato mixture. Add the drained pasta and toss until well coated. Adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. For extra flavor, add a drizzle of good olive oil or a splash of balsamic vinegar.
Notes
- For vegan alternatives, omit Parmesan cheese or use vegan cheese options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- You can customize the recipe by adding chili flakes for heat or protein like cooked chicken or shrimp for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 5mg