Description
Bursting cherry tomatoes, tender zucchini, and garlicky herbs swirl with pasta in a light, silky sauce—all in one skillet. It’s cozy, vibrant, and nourishing. Whether you’re feeding family, meal-prepping, or just need a veggie hug in a bowl, this is your go-to weeknight miracle.
Ingredients
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2 cups cherry tomatoes
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2 medium zucchinis, chopped
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2 tbsp olive oil
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2–3 garlic cloves, minced
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½ tsp red pepper flakes (optional)
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1 tsp Italian seasoning (or fresh herbs)
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Salt & black pepper to taste
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8 oz rotini or pasta of choice (whole wheat or gluten-free works!)
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⅓ cup grated Parmesan
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Fresh basil or parsley (optional)
Instructions
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Sauté Zucchini – Heat olive oil in a large skillet. Cook zucchini 5–6 mins until golden. Don’t overcrowd!
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Add Garlic & Tomatoes – Push zucchini aside, sauté garlic & pepper flakes 30 sec, then stir in tomatoes & seasoning. Cook 5–7 mins until tomatoes burst.
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Boil Pasta – Meanwhile, cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
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Combine & Toss – Add pasta to skillet, toss with veggies. Add reserved pasta water as needed for a silky sauce.
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Finish – Off heat, stir in Parmesan. Garnish with herbs. Taste and adjust seasoning.
Notes
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Add beans or chickpeas for extra protein.
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Use legume pasta or vegan cheese for dietary needs.
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Let sit 5 mins off heat before serving—flavor magic!
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 320 per serving
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10–12g