Ingredients
Scale
- 8 ounces of spaghetti or your favorite pasta
- 2 medium zucchinis, sliced into half-moons
- 2 cups of cherry tomatoes, halved
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano or basil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions until al dente. Drain and reserve a cup of pasta water.
- While the pasta cooks, heat a nonstick skillet over medium heat. Add 1 tablespoon of olive oil. Add sliced zucchini and cook for 3-4 minutes until slightly tender.
- Add cherry tomatoes, minced garlic, dried oregano or basil, salt, and pepper. Cook for 2-3 minutes until the tomatoes soften.
- Add the cooked pasta to the skillet with vegetables. Toss together, adding reserved pasta water to loosen the sauce if needed. Adjust seasonings to taste, and stir in olive oil or Parmesan cheese if desired.
- Serve warm, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired. Pair with a light salad for a complete meal.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- This dish is easily customizable with your favorite vegetables or protein sources.
- To make it vegan, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg