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Summer Zucchini Pasta

Light, quick, and tasty zucchini pasta perfect for summer dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 2 medium zucchinis grated
  • 8 oz 2 cups pasta (your choice)
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • ½ cup cherry tomatoes halved
  • ¼ cup grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish

Instructions
 

  • Cook the pasta according to package instructions. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Add the grated zucchini to the skillet and cook for 5 minutes, stirring occasionally.
  • Add the cherry tomatoes and cook for another 3 minutes.
  • Toss the cooked pasta into the skillet and mix well with the vegetables.
  • Season with salt and black pepper to taste.
  • Sprinkle the grated Parmesan cheese over the pasta and toss to combine.
  • Serve hot, garnished with fresh basil leaves.

Notes

  1. Use a spiralizer for zucchini noodles instead of grating for a different texture.
  2. Add a squeeze of lemon juice for a fresh tangy flavor.
  3. Use whole wheat or gluten-free pasta if preferred.
  4. Store leftovers in an airtight container in the fridge for up to 2 days.
  5. Reheat gently on the stove or microwave before serving.
  6.  
Keyword Pasta, quick, summer, vegetarian, zucchini