Linguine with Tomatoes and Zucchini
Elevate your weeknight dinner with this vibrant and easy-to-make Linguine with Tomatoes and Zucchini, a dish that masterfully combines fresh, wholesome ingredients for a burst of Mediterranean flavors. Tossed in a light garlic-infused olive oil sauce, the linguine is complemented by sweet, juicy cherry tomatoes and tender zucchini, creating a harmonious blend of textures and colors. Hints of aromatic basil and a sprinkle of Parmesan cheese add richness and a touch of Italian flair, while the optional red pepper flakes give a gentle kick for spice lovers. Ready in just 30 minutes, this quick pasta recipe is perfect for busy evenings or casual entertaining. Serve it with a crisp side salad or crusty bread for a complete and satisfying meal that’s as delicious as it is comforting.
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Recipe Information
Ingredients
- 12 oz Linguine
- 2 cups Cherry tomatoes, halved
- 2 medium Zucchini, sliced into half-moons
- 3 tbsp Olive oil
- 3 cloves Garlic, minced
- 0.25 tsp Red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Pasta water
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and optional red pepper flakes to the skillet. Sauté for 1 minute, or until fragrant.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the zucchini slices and season with salt and black pepper. Cook for an additional 5 minutes until the zucchini becomes tender but not mushy.
Reduce heat to low and add the cooked linguine to the skillet. Toss gently to combine, adding the reserved pasta water as needed to create a light sauce.
Drizzle with the remaining 1 tablespoon of olive oil and sprinkle the grated Parmesan cheese over the top. Toss again to ensure everything is evenly coated.
Remove from heat and stir in the chopped basil leaves.
Serve immediately, garnished with additional Parmesan and basil, if desired.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
