Summer Vegetable Pasta
Summer Vegetable Pasta
Ingredients
- 1 pound pasta, any short or long cut
- 1 tablespoon salt, plus more, as needed
- 2 zucchini, thinly sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, roughly chopped small, skins on
- 1 tablespoon capers
- 1/4 cup fresh basil, torn
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons olive oil
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced zucchini and cook, stirring occasionally, until just tender but still with a slight bite, about 3-5 minutes.
⏱️ 5 min
- 3
Add the minced garlic to the skillet with the zucchini and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Add the roughly chopped cherry tomatoes to the skillet. Cook gently, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 5
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 1 min
- 6
Add a splash (about 1/4 to 1/2 cup) of the reserved pasta water to the skillet with the vegetables. Stir well to create a light, silky sauce. Add more pasta water if needed to reach desired consistency.
⏱️ 1 min
- 7
Add the cooked and drained pasta to the skillet with the vegetables and sauce. Toss well to combine.
⏱️ 1 min
- 8
Stir in the capers, fresh torn basil, and grated Parmesan cheese. Toss again until everything is well incorporated.
⏱️ 1 min
- 9
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Vegetable Pasta
- 1 pound pasta, any short or long cut
- 1 tablespoon salt, plus more, as needed
- 2 zucchini, thinly sliced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, roughly chopped small, skins on
- 1 tablespoon capers
- 1/4 cup fresh basil, torn
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons olive oil
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced zucchini and cook, stirring occasionally, until just tender but still with a slight bite, about 3-5 minutes.
⏱️ 5 min - 3
Add the minced garlic to the skillet with the zucchini and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Add the roughly chopped cherry tomatoes to the skillet. Cook gently, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 5
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 1 min - 6
Add a splash (about 1/4 to 1/2 cup) of the reserved pasta water to the skillet with the vegetables. Stir well to create a light, silky sauce. Add more pasta water if needed to reach desired consistency.
⏱️ 1 min - 7
Add the cooked and drained pasta to the skillet with the vegetables and sauce. Toss well to combine.
⏱️ 1 min - 8
Stir in the capers, fresh torn basil, and grated Parmesan cheese. Toss again until everything is well incorporated.
⏱️ 1 min - 9
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min