Ingredients
Scale
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
- Pasta of your choice
Instructions
- Cook the pasta according to package instructions.
- While the pasta is cooking, slice the zucchinis and halve the cherry tomatoes.
- In a large skillet, heat the olive oil over medium heat and add minced garlic.
- Sauté the garlic until fragrant, then add the zucchini. Cook for about 5 minutes, stirring occasionally.
- Add the cherry tomatoes, salt, and black pepper. Continue to cook for another 5-7 minutes until the vegetables are tender.
- Drain the pasta and add it to the skillet. Toss everything together to combine.
- Serve hot, garnished with fresh basil.
Notes
This dish pairs well with a simple side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg