Ingredients
Scale
Pasta
- 12 oz spaghetti, linguine, penne, or pasta of your choice
- Salt for pasta water
Vegetables
- 2 medium zucchini (about 1½ pounds), diced into small cubes
- 1½ cups cherry tomatoes, halved
- 3–4 garlic cloves, minced
- ¼ cup fresh basil, chopped
- Optional: ½ small red onion, finely chopped (for added sweetness)
Pantry and Seasoning
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes for a bit of heat
Cheese
- ¼–½ cup grated Parmesan or Pecorino Romano (plus extra for garnish)
Liquid
- ½ cup reserved pasta water (from boiling pasta)
Optional Proteins (Choose one if desired)
- 1 grilled chicken breast, sliced thinly
- 1 cup cooked and sliced lean beef (such as top sirloin or flank steak)
Preparation Tips Before Cooking
- Dice vegetables and chop herbs before starting to cook for a smoother process.
- If using chicken or beef, cook it ahead or simultaneously in a separate pan.
- Use fresh basil for the best flavor, but dried basil can work in a pinch (use only 1–2 teaspoons).
Instructions
- Boil the Pasta
- Fill a large pot with water and bring it to a boil.
- Add a generous amount of salt to the water.
- Cook the pasta until it is al dente (check 1 minute before the package suggests).
- Before draining, reserve ½ cup of the pasta water.
- Drain the pasta and set aside.
- Sauté the Aromatics
- In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
- If using red onion, add it now and cook for about 3–4 minutes until soft.
- Stir in the garlic and sauté for another 1 minute, just until fragrant.
- Cook the Zucchini
- Add the diced zucchini to the skillet with the garlic.
- Sprinkle with a bit of salt and pepper.
- Cook for 8–10 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
- You want the zucchini to hold some shape and not become too soft.
- Add the Tomatoes
- Stir in the halved cherry tomatoes and cook for about 3–5 minutes.
- Let the tomatoes soften and begin to burst, creating a light sauce.
- Add red pepper flakes now if using.
- Make the Sauce
- Pour in about ¼ cup of the reserved pasta water.
- Add half the grated cheese and stir to create a glossy, emulsified sauce.
- Let everything simmer together for 2–3 minutes to allow flavors to blend.
- Combine with Pasta
- Add the cooked pasta to the pan with the vegetables.
- Toss well to coat all the pasta in the sauce.
- Add more pasta water as needed if it looks dry.
- Stir in the fresh basil and remaining cheese.
- Add Optional Protein
- If using chicken or beef, fold it in now and cook for 1–2 minutes until heated through.
- Taste the dish and adjust seasoning if necessary.
- Serve
- Plate the pasta immediately.
- Top with extra cheese, fresh basil, and a drizzle of olive oil if desired.
- Serve warm.
Notes
- Use fresh ingredients whenever possible: Fresh zucchini and ripe cherry tomatoes make a big difference in flavor.
- Don’t overcook the pasta: Keep it slightly firm (al dente), as it will cook slightly more when tossed with the sauce.
- Reserve that pasta water: It helps make the sauce silky and helps it cling to the noodles. Don’t skip this step.
- Sauté in stages: Add each vegetable at its appropriate time so they all retain their best textures.
- Zucchini size matters: Cut your zucchini into even cubes for consistent cooking.
- Balance the salt: With the cheese and pasta water, taste before adding more salt toward the end.
- Use high-quality cheese: Real Parmigiano Reggiano or Pecorino brings a deeper flavor than pre-shredded versions.
If you’re trying to get more vegetables into your meals or cooking for someone who’s veggie-wary, this dish is a great gateway. It’s colorful, flavorful, and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes