Ingredients
Scale
- 8 oz (225g) of dry pasta (penne, spaghetti, or your favorite shape)
- 2 medium zucchinis, sliced into thin strips or rounds
- 3 large ripe tomatoes, diced or crushed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente according to package instructions. Drain and reserve some pasta water.
- Wash and slice zucchinis into thin strips or rounds. Dice or crush tomatoes to prepare the sauce base.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add zucchini slices and cook for 3-4 minutes until softened.
- Mix in diced tomatoes, oregano or Italian seasoning, salt, and black pepper. Cook for 5-7 minutes until juices are released and the sauce is vibrant.
- Add cooked pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Notes
- You can add red pepper flakes for extra spice.
- Using cherry tomatoes provides a sweeter, juicier sauce.
- Including chopped olives or capers adds depth of flavor.
- For vegan options, omit Parmesan or use nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg