Healthy Tomato Zucchini Pasta (Printable version)

Vibrant pasta with fresh zucchini, tomatoes, and herbs for a light, satisfying meal.

# Ingredient list:

→ Vegetables

01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach

→ Pasta

06 - 12 oz whole wheat pasta (penne or spaghetti)

→ Pantry & Seasonings

07 - 2 tbsp extra virgin olive oil
08 - 1 tsp dried Italian herbs (or oregano and basil mix)
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper to taste

→ Garnishes

11 - 1/4 cup fresh basil leaves, torn
12 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Stir in the zucchini and cook for 4-5 minutes, until just tender but still slightly crisp.
05 - Add the cherry tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
06 - Toss in the spinach and cook for 1-2 minutes until wilted.
07 - Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed for a silky sauce.
08 - Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese if desired. Serve immediately, garnished with extra basil and a drizzle of olive oil.

# Expert Tips:

01 -
  • It comes together in under 35 minutes but tastes like it simmered all afternoon
  • The vegetables release their own natural juices creating a silky sauce without any cream
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • That half cup of pasta water is absolutely essential, it is what transforms this from a pile of ingredients into a cohesive dish
  • Do not overcrowd the pan when cooking the vegetables or they will steam instead of developing those delicious browned edges
03 -
  • Use a box grater to make a fluffy mound of Parmesan that melts instantly into the hot pasta
  • Let the pasta rest for two minutes off the heat before serving so the sauce thickens slightly

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