Healthy Tomato Zucchini Pasta (Printable Version)
A vibrant Italian-style pasta with fresh zucchini, cherry 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 for dairy-free)
# How To Make It:
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. 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 -
- It turns simple vegetables into something that feels luxurious and special
- The whole wheat pasta gives you lasting energy without sacrificing satisfaction
02 -
- Reserving pasta water is the secret to restaurant-quality sauce at home
- Overcooking the zucchini turns it mushy, so keep an eye on the texture
03 -
- Do not skip the step of reserving pasta water before draining
- Room temperature vegetables cook more evenly than cold ones straight from the fridge