Creamy Pasta with Zucchini and Tomatoes
Creamy pasta with zucchini and tomatoes is an easy summer supper recipe that tastes like the garden at its peak. Cherry tomatoes, browned zucchini, basil, lemon, and Parmesan come together in a simple yet seasonal sauce.
Servings: 8 servings
Ingredients
- 1 lb pasta (penne works well)
- 2 tbsp ghee (or high-heat neutral oil)
- 1 medium zucchini sliced in half moons
- 1 lb cherry tomatoes sliced in half
- ½ tsp kosher salt
- 5 cloves garlic minced
- ¼ tsp red pepper flakes
- ½ cup heavy cream
- 1 tbsp lemon zest
- ¾ cup shredded Parmesan cheese
- ½ cup chopped fresh basil
Instructions
- Cook the pasta: In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 tbsp kosher salt and the pasta. Return the water and pasta to a boil and cook until al dente, according to the pasta instructions. Once the pasta is cooked, reserve 1 cup of the pasta water. Drain the pasta and return the pasta to the stock pot until the sauce is prepared.1 lb pasta (penne works well)
- While the pasta is cooking, brown the zucchini: Melt the ghee or oil in a 12-inch skillet over medium heat. Once the ghee is melted, add the pieces of zucchini in an even layer. Sauté until brown, 4-6 minutes. Flip the pieces over and brown on the other side as well, for 4-6 minutes. When the zucchini is browned, remove the pieces from the skillet and set them aside.2 tbsp ghee (or high-heat neutral oil), 1 medium zucchini
- Cook the tomatoes: In the same skillet over medium heat, add the prepared tomatoes. Cook until the tomatoes begin to burst and break down, 4-6 minutes. Add the garlic, red pepper flakes, and salt. Cook until the garlic is fragrant, 1 minute.1 lb cherry tomatoes, ½ tsp kosher salt, 5 cloves garlic, ¼ tsp red pepper flakes
- Combine: Pour the tomatoes and zucchini into the pasta in the stock pot. Add the cream and ½ cup of the pasta water. Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes. Turn off the heat.½ cup heavy cream
- Finish: Add the lemon zest, Parmesan cheese, and basil. Stir and add more pasta water to thin the sauce if needed. Serve immediately.1 tbsp lemon zest, ¾ cup shredded Parmesan cheese, ½ cup chopped fresh basil
Video
Nutrition
Serving: 1serving | Calories: 348kcal