Quick summer vegetable pasta (Print Version)
# Ingredients:
01 -
7 oz short pasta (penne, fusilli or farfalle)
02 -
2 lbs zucchini, chopped in bite size pieces
03 -
1 lb grape tomatoes or cherry tomatoes, cut in halves
04 -
3 tbsp extra virgin olive oil
05 -
6 garlic cloves, minced
06 -
1/3 cup Parmesan cheese, grated
07 -
1 cup fresh parsley or 1/2 cup basil, finely chopped
08 -
1 tsp salt
09 -
Ground black pepper to taste
# Instructions:
01 -
Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
02 -
While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
03 -
Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
04 -
Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
# Notes:
01 -
This is a quick 20-minute vegetarian pasta dish.
02 -
You can use either parsley or basil depending on your preference.
03 -
Store refrigerated in an airtight container for up to 1 day.
04 -
This dish is not recommended for freezing.