Healthy Tomato Zucchini Pasta (Printer-friendly)

A light yet satisfying Italian pasta featuring fresh zucchini, tomatoes, and aromatic herbs, ready in 35 minutes.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach (optional)

→ Pasta

06 - 12 oz whole wheat pasta (penne or spaghetti)

→ Pantry & Seasonings

07 - 2 tbsp extra virgin olive oil
08 - 1 tsp dried Italian herbs or oregano and basil mix
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnishes

11 - 1/4 cup fresh basil leaves, torn
12 - 1/4 cup grated Parmesan cheese (optional, omit or use vegan cheese for dairy-free)

# How-To Guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Stir in the zucchini and cook for 4-5 minutes, until just tender but still slightly crisp.
05 - Add the cherry tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
06 - Toss in the spinach (if using) and cook for 1-2 minutes until wilted.
07 - Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed for a silky sauce.
08 - Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese if desired. Serve immediately, garnished with extra basil and a drizzle of olive oil.

# Expert Advice:

01 -
  • The vegetables create their own silky sauce as they cook down, so you dont need heavy cream to make it feel indulgent
  • It comes together in under 40 minutes but tastes like something you'd order at a cozy Italian restaurant
02 -
  • The pasta water is absolutely essential, that cloudy starch is what transforms the vegetables from a topping into a cohesive sauce
  • Dont crowd the pan when cooking the zucchini or theyll steam instead of getting those golden edges that add flavor
03 -
  • Use a box grater to shred your Parmesan fresh from the block instead of using pre-grated cheese, the texture difference is remarkable
  • Let the skillet sit undisturbed for a minute after adding the tomatoes so they get a chance to blister and char in spots

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