Ingredients
- 8 oz pasta (spaghetti, penne, ziti, or rigatoni)
- 2 tablespoons olive oil
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, finely chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Sauté zucchini for 4–5 minutes until lightly golden. Remove and set aside.
- In the same skillet, add cherry tomatoes, minced garlic, garlic powder, Italian seasoning, chili flakes, salt, and black pepper. Cook for 3–4 minutes until tomatoes soften.
- Add reserved pasta water and simmer for 2–3 minutes to form a light sauce.
- Add cooked pasta and parmesan cheese. Toss gently to combine.
- Return zucchini to the pan, add chopped basil, and stir just until everything is mixed. Serve hot.
Notes
- Add bell peppers, mushrooms, or artichokes for more vegetables.
- Use dairy-free parmesan for a vegan-friendly version.
- Add cooked protein like chicken or shrimp for a heartier meal.
- Reduce chili flakes for a milder version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
