Quick & Easy Tomato Basil Zucchini Pasta
Tomato Basil Zucchini Pasta. Chewy spaghetti noodles tossed in a light tomato basil sauce with zucchini. A simple pasta dish that is ready in 30 minutes! This recipe is vegan.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 22 oz cherry tomato (sliced in half)
- 16 oz spaghettini (or spaghetti)
- 1 zucchini (sliced)
- 1/2 cup fresh basil leaves (roughly chopped)
- 6 cloves garlic (sliced)
- 1 tbsp salt (to season pasta water)
- 1 tsp salt (to season vegetables)
- 3 tbsp extra virgin olive oil
Instructions
- 1
In a large pot filled with enough water, bring to a boil and add 1 tbsp of salt. Boil pasta until al dente according to package directions. Reserve 1/2 cup of hot pasta water and set aside. Strain pasta.
- 2
Heat extra virgin olive oil in a large pan on medium heat, sauté sliced zucchini on both sides until softened, 4-5 minutes. Add minced garlic, cherry tomatoes and season with 1 tsp salt. Sauté tomatoes until they release their juices creating a sauce, about 3-5 minutes.
- 3
Mix in hot pasta water and add fresh basil.
- 4
Toss in pasta to coat the noodles in the pasta sauce. Serve immediately and enjoy!