Fresh Tomato and Zucchini Summer Pasta
This easy summer pasta celebrates the best produce of August without heating up your kitchen.
recipesbynani.comAugust is such a beautiful time for fresh produce, but I know how tricky it can be to cook when you want to keep the house cool. This simple pasta dish highlights sweet summer tomatoes and tender zucchini, which are at their absolute peak right now.
My favorite thing about this meal is how quickly it comes together. You can toss everything together while the pasta boils, making it the perfect choice for a busy weeknight when you would rather be outside enjoying the warm evening air.
🧺 Ingredients
- 1 pound spaghetti or linguine
- 2 medium zucchini, thinly sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, torn
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it is al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced zucchini to the skillet and cook for about 5 minutes until it begins to soften.
- 4
Stir in the minced garlic and halved tomatoes, cooking for another 3 minutes until the tomatoes just start to burst.
- 5
Reserve half a cup of the starchy pasta water, then drain the rest of the pasta.
- 6
Add the cooked pasta to the skillet with the vegetables, tossing well to combine.
- 7
Add a splash of the reserved pasta water if the sauce needs a little help, then stir in the fresh basil and parmesan cheese.
- 8
Season with salt and pepper to taste and serve immediately.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. This dish is wonderful served cold as a pasta salad the next day for lunch. Feel free to add some grilled chicken or chickpeas if you want to add a bit more protein to the meal.
Made this recipe? Let us know how it went.
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