I stole this recipe for Basil Tomato & Herb Spaghetti from a cookbook called Pasta Night! 101 Flavor-Packed Weeknight Dishes. This recipe is a delicious way to use fresh summer produce. Chopped zucchini is sautéed in a skillet with garlic, red pepper and salt. Then the zucchini is removed from the pan and set aside. Next grape or cherry tomatoes are added to the skillet with black pepper, olive oil and salt. The tomatoes cook until they start to burst. Cooked pasta is added to the tomatoes with the zucchini and parsley. Everything is tossed together and served with Parmesan cheese. Using fresh tomatoes is what makes this recipe taste so good!
The ingredients for this recipe are: 2 medium zucchini, 2 tbsp olive oil, 3 garlic cloves, ¼ tsp dried crushed red pepper flakes, 1 tsp salt, 3 pt grape tomatoes, ½ tsp ground black pepper, 8 oz package spaghetti, 1 cup coarsely chopped basil, ¼ cup coarsely chopped parsley and Parmesan cheese
Sauté zucchini in 1 tbsp hot oil in a large skillet over medium-high heat.
Cook for 5 minutes or until begins to brown. Then add the garlic, red pepper, ¼ tsp salt and cook, stirring often for 4 to 5 minutes or until garlic starts to brown. Remove from skillet.
Next to the skillet add tomatoes, black pepper, 1 tbsp oil and ¾ tsp salt to skillet. Cook stirring occasionally, 2 minutes.
Cover and reduce heat to medium and cook stirring occasionally for 10 minutes or until tomatoes begin to burst.
Then add the zucchini to the tomatoes.
Next add cooked pasta, reserved ¼ cup pasta water to the skillet with basil and parsley.
Gently toss to combine all ingredients.
Serve the pasta with Parmesan cheese.
If you liked this recipe for Basil Tomato & Herb Spaghetti then you can also try Grilled Zucchini Pasta Salad, Roasted Eggplant Pasta, Angel Hair Pasta with Garlic and Herbs or Orzo with Roasted Summer Vegetables.
Basil Tomato & Herb Spaghetti
This recipe is a delicious way to use fresh summer produce. Chopped zucchini is sautéed in a skillet with garlic, red pepper and salt. Then the zucchini is removed from the pan and set aside. Next grape or cherry tomatoes are added to the skillet with black pepper, olive oil and salt. The tomatoes cook until they start to burst. Cooked pasta is added to the tomatoes with the zucchini and parsley. Everything is tossed together and served with Parmesan cheese.
Ingredients
- 2 medium zucchini chopped
- 2 tbsp olive oil divided
- 3 garlic cloves sliced
- ¼ tsp dried crushed red pepper flakes
- 1 tsp salt divided
- 3 pt grape tomatoes
- ½ tsp ground black pepper
- 8 oz package spaghetti
- 1 cup coarsely chopped basil
- ¼ cup coarsely chopped fresh flat leaf parsley
- Shaved Parmesan cheese
Instructions
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Sauté zucchini in 1 tbsp hot oil in a large skillet over medium-high heat for 5 minutes or until begins to brown. Add the garlic, red pepper, ¼ tsp salt and cook, stirring often for 4 to 5 minutes or until garlic starts to brown. Remove from skillet.
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Add tomatoes, black pepper, 1 tbsp oil and ¾ tsp salt to skillet. Cook stirring occasionally, 2 minutes. Cover and reduce heat to medium and cook stirring occasionally for 10 minutes or until tomatoes begin to burst.
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Cook pasta according to the package and drain. Reserve ¼ cup pasta water.
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Add pasta, zucchini mixture, hot pasta water to the skillet with basil and parsley.
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Toss and serve with shaved cheese.