Spaghetti with zucchini and cherry tomatoes
Spaghetti with zucchini and cherry tomatoes is a quick and healthy weeknight dish. This recipe features sautéed garlic, zucchini, and cherry tomatoes tossed with al dente pasta, offering fresh, vibrant flavors.
Cook time 10 min
Prep time 10 min
Ingredients:
4 oz pasta2 tbsp olive oil
2 garlic cloves
2 zucchini
1/2 cup cherry tomatoes
Spaghetti with zucchini and cherry tomatoes is a simple yet delicious dish that's perfect for a quick weeknight dinner. This recipe combines the fresh flavors of zucchini and cherry tomatoes with garlic and olive oil, tossed with al dente spaghetti. It's a fantastic way to enjoy a light and healthy meal that's bursting with flavor.
Instructions:
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Add the sliced zucchini to the skillet. Season with a little salt and pepper and sauté for about 5-7 minutes, until the zucchini is tender and starting to brown.
- Add the halved cherry tomatoes to the skillet with the zucchini. Cook for another 2-3 minutes, until the tomatoes begin to soften and release their juices.
- Add the cooked spaghetti to the skillet with the vegetables. Toss everything together to combine, adding a little of the reserved pasta water if the mixture seems dry.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs or grated cheese if desired.
And there you have it—a delightful plate of spaghetti with zucchini and cherry tomatoes that's both easy to prepare and satisfying to eat. This dish showcases simple ingredients can come together to create something truly delicious. Enjoy this meal with a sprinkle of Parmesan cheese or a side of garlic bread for an extra treat.
Spaghetti with zucchini and cherry tomatoes FAQ:
Cook the pasta according to the package instructions, typically around 8-10 minutes for al dente. Make sure to reserve some pasta water before draining.
You can substitute zucchini with yellow squash or bell peppers for a similar texture and flavor. Alternatively, asparagus or broccoli can also work well.
Store leftover spaghetti with zucchini and cherry tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water if needed.
The zucchini is done when it is tender and lightly browned, which usually takes about 5-7 minutes of sautéing. It should be cooked but still retain some firmness.
Yes, this recipe is already vegan. Just ensure that any additional garnishes, like cheese, are also plant-based if you want to keep it vegan.
Cooking Tips:
- Choose firm and fresh zucchini and cherry tomatoes for the best flavor.
- Cook the pasta to al dente as it will continue to cook slightly when mixed with the hot vegetables.
- Use high-quality olive oil for richer taste.
- For added flavor, you can sprinkle some freshly grated Parmesan cheese on top before serving.
- If you like a bit of heat, add a pinch of red pepper flakes to the oil when sautéing the garlic.
- Garnish with fresh basil or parsley for an extra touch of freshness.
Nutrition Facts
1 ServingsCalories 510kcal
Protein 20g
Carbohydrates 100g
Fiber 9g
Sugar 16g
Fat 30g
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