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Garlic Butter Zucchini and Tomato Pasta
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4
A light, tasty, and summery pasta with fresh zucchini and tomatoes in a garlic butter sauce.
ingredients
- 8 ounces pasta (gluten-free for gluten-free)
- 2 tablespoons butter
- 2 medium zucchinis, sliced
- 4 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 2 cups cherry tomatoes
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 tablespoon parsley (or basil), chopped
- salt and pepper to taste
directions
- Start cooking the pasta as directed on the package, reserving some to the pasta cooking water.
- Meanwhile, melt the butter in a large skillet over medium heat, add the zucchini and cook until tender, about 3-5 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute, before setting aside.
- Blister the tomatoes over medium-high heat.
- Mix the cooked pasta, zucchini, tomatoes, parmesan, parsley, salt, and pepper, along with enough of the reserved pasta water to make a nice sauce, and enjoy!
Option: Add 1/2 teaspoon ground fennel seeds.
Option: Add 1 splash lemon juice.
Nutrition Facts: Calories 334, Fat 9g (Saturated 5g, Trans 0), Cholesterol 21mg, Sodium 127mg, Carbs 50g (Fiber 3g, Sugars 6g), Protein 12g
Nutrition by: 
