Description
A light, vibrant, and wholesome vegetarian pasta dish featuring cherry tomatoes, zucchini, garlic, and herbs. Finished with Parmesan and fresh basil, it's a quick and flavorful meal perfect for busy weeknights.
Ingredients
12 oz spaghetti or pasta of choice
2 medium zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried Italian herbs (or oregano/basil)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (plus extra for serving)
Fresh basil leaves, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the sliced zucchini and cook for 3–4 minutes until slightly softened.
- Stir in cherry tomatoes, red pepper flakes (if using), dried herbs, salt, and pepper. Cook for about 5 minutes until tomatoes begin to burst.
- Add the cooked pasta to the skillet and toss to combine with the veggies. If dry, add reserved pasta water gradually until lightly sauced.
- Stir in Parmesan cheese and top with fresh basil before serving.
Notes
Use gluten-free pasta to make this recipe gluten-free.
Omit Parmesan or use plant-based cheese for a vegan version.
Experiment with other vegetables like bell peppers, mushrooms, or spinach.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet with a splash of water or olive oil.
For a zesty finish, add a bit of lemon zest before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 8 mg
