Basil Zucchini Tomato Pasta
Basil Zucchini Tomato Pasta, a simple summer pasta recipe that takes advantage of the fresh zucchini, tomatoes, and basil harvests. Great served warm and cold as a pasta salad!
Equipment
- 1 small pot
- 1 pan
Ingredients
- 8 ounces pasta any type
- 1 generous pinch salt to salt water
- 2 tablespoons olive oil
- ¼ cup red onion sliced thin
- 1 medium zucchini sliced thin
- 1 cup tomatoes cut into small pieces
- 2 cloves garlic sliced thin
- 1 pinch red pepper flakes
- ¼ cup basil sliced thin
Instructions
- Cook pasta: Cook pasta according to package instructions. Typically this means boiling salted water and adding pasta, then cooking 7-8 minutes until pasta is al dente. Reserve 1/4 cup of pasta water after cooking.8 ounces pasta, 1 generous pinch salt
- Cook vegetables: Meanwhile, heat olive oil in a pan over medium heat. Add sliced red onion, sliced zucchini, and tomatoes and cook until the vegetables are soft and begin to brown, about 5-7 minutes. Add garlic slices and cook until fragrant, about 1-2 minutes, and then sprinkle with red pepper flakes and cook 1 minute more to release their flavor. Remove the pan from heat until the pasta is done.2 tablespoons olive oil, ¼ cup red onion, 1 medium zucchini, 1 cup tomatoes, 2 cloves garlic, 1 pinch red pepper flakes
- Combine and serve: Add cooked and drained pasta to the pan with the cooked vegetables and bring to medium heat. Then drizzle in 1-2 tablespoons of the the reserved pasta water and stir until the water dissolves and the pasta sauce thickens. Serve pasta by garnishing with basil and sprinkling with salt, if needed.¼ cup basil
Notes
Prep ahead: Make and store pasta up to 3-4 days before serving.
Leftovers and storage: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. I do not recommend freezing as pasta will not retain its texture after thawing. To reheat, cook for 5 minutes on the stove or 1 minute in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients except the salt for the pasta water, as the pasta itself only absorbs a small amount of sodium. This recipe uses all plant-based ingredients and can be gluten free if you use gluten free pasta.
Nutrition
Serving: 1servingCalories: 97kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 276mgPotassium: 410mgFiber: 2gSugar: 5gVitamin A: 741IUVitamin C: 19mgCalcium: 27mgIron: 1mg
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