Zucchini Pepper Basil Pasta Toss

Nutriscore Rating: 73/100

Bright, vibrant, and bursting with fresh flavors, the Zucchini Pepper Basil Pasta Toss is a perfect choice for a quick, wholesome dinner. This colorful pasta dish combines tender zucchini, sweet red and yellow bell peppers, and juicy cherry tomatoes, sautéed to perfection with fragrant garlic and a touch of red pepper flakes for a subtle kick. Fresh basil leaves and a hint of zesty lemon elevate the dish with a refreshing, herbaceous finish. Tossed with al dente spaghetti or penne and sprinkled generously with grated Parmesan, this recipe strikes the ideal balance between simplicity and sophistication. Ready in just 35 minutes, this one-pan pasta is a weeknight hero that’s both light and satisfying. Perfect for showcasing seasonal vegetables, it’s a must-try for pasta lovers seeking a vibrant, Mediterranean-inspired meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 12 oz pasta (spaghetti or penne)
• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 cup fresh basil leaves
• 3 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 cup grated Parmesan cheese
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)
• 1 teaspoon lemon zest

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. While the pasta is cooking, prep the vegetables. Slice the zucchini into thin half-moons, and cut the red and yellow bell peppers into thin strips.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

4. Add the zucchini and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.

5. Stir in the cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes, allowing the tomatoes to soften slightly.

6. Add the cooked pasta to the skillet, along with the remaining tablespoon of olive oil and a splash of the reserved pasta water. Toss everything together to coat the pasta and vegetables evenly. Add more pasta water, a little at a time, if needed to loosen the sauce.

7. Remove the skillet from the heat and stir in the fresh basil leaves and lemon zest.

8. Serve the pasta warm, topped with grated Parmesan cheese. For extra flavor, garnish with additional basil leaves or a drizzle of olive oil, if desired.

Nutrition Facts

1 serving (383.4g)

Calories		380
% Daily Value*
Total Fat		17.6 g	23%
	Saturated Fat	5.8 g	29%
	Polyunsaturated Fat	0.0 g
Cholesterol		20 mg	7%
Sodium		597 mg	26%
Total Carbohydrate		41.8 g	15%
	Dietary Fiber	6.1 g	22%
	Total Sugars	9.6 g
Protein		16.5 g	33%
Vitamin D		0.0 mcg	0%
Calcium		279 mg	21%
Iron		2.3 mg	13%
Potassium		750 mg	16%

*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.

Source of Calories

Fat: 638 cal (40.6%%)

Protein: 264 cal (16.9%%)

Carbs: 668 cal (42.5%%)