Ingredients
Equipment
Method
- Boil a large pot of salted water and cook the pasta until al dente for about 8-10 minutes. Drain and set aside, saving a little pasta water.
- Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
- Add zucchini slices and sauté until tender and slightly golden, then add cherry tomatoes, oregano, basil, salt, and pepper. Cook for 3-4 minutes.
- Add cooked pasta to the skillet, tossing everything together. Adjust seasoning and add reserved pasta water if needed. Drizzle with extra virgin olive oil if desired.
- Serve the pasta in bowls, garnished with Parmesan cheese and fresh basil leaves.
Nutrition
Calories: 390kcalCarbohydrates: 55gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 6mgSodium: 200mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 12IUVitamin C: 35mgCalcium: 5mgIron: 10mg
Notes
For a vegan version, skip the Parmesan or opt for nutritional yeast. If using regular pasta instead of whole wheat, the dish will still be delicious. To store leftovers, place in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a little water. Try to use fresh herbs for a brighter flavor, but dried herbs work fine too. Consider adding a splash of lemon juice before serving for added freshness!
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