The image above is the Cooking Light version (recipe link below) .
Light and Luxe Versions!
It’s zucchini and tomato season, so make the most of this fresh fare while you can. I’m a pasta lover and this summer recipe is a delicious way to feature both. My best advice is to make sure not to overcook the vegetables. You want the zucchini soft but still firm and the tomatoes should be heated till they start to pop open, no more. Top with fresh basil and shaved Parmigiano Reggiano, add a glass of cool Chianti and you are in heaven! I also found a wonderful light version of this dish from Cooking Light Magazine. It uses fresh ricotta and mint. I love it too, check out their recipe here>
Pasta with Fresh Tomatoes and Zucchini – serves 4
- 1/2 lb of your favorite pasta
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 2 medium zucchini, sliced lengthwise, then cut into 1/4-inch slices
- 2 garlic cloves, minced
- 1 lb cherry tomatoes, halved
- sea salt
- fresh basil sliced thin
- freshly ground black pepper
- Parmigiano Reggiano, for shaving
- Cook the pasta in salted boiling water according to al dente directions.
- Heat 1 tablespoon of quality olive oil in a large skillet. Add the onion.
- Cook for about until onion becomes translucent.
- Add the zucchini and garlic and cook 5 minutes, until the zucchini is tender but still firm.
- Add the tomatoes.
- Season with salt and pepper.
- Cook until the tomatoes begin to burst open, about 4 – 5 minutes.
- Drain the pasta and put it in a large shallow serving bowl.
- Add the remaining 1 tablespoon of oil and toss.
- Add the tomato and zucchini to the pasta and toss well.
- Drizzle with more oil, if desired.
- Top with the basil and shaved Parmigiano Reggiano. For an added kick, I like to sprinkle on some crushed red pepper.