Tomato Zucchini Summer Pasta
Tomato Zucchini Summer Pasta is a delightful dish bursting with seasonal flavors. Fresh tomatoes and tender zucchini are sautéed to perfection, releasing their natural sweetness and aroma. Combined with al dente pasta, this dish is a celebration of summer’s bounty.
Ingredients
• ▢1 lb pasta (penne works well)
• ▢2 tbsp ghee
• ▢1 medium zucchini sliced in half moons
• ▢1 lb cherry tomatoes sliced in half
• ▢½ tsp salt
• ▢5 cloves garlic minced
• ▢¼ tsp red pepper flakes
• ▢½ cup cream
• ▢1 tbsp lemon zest
• ▢¾ cup shredded Parmesan cheese
• ▢½ cup chopped basil
Instructions
• 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.
• While the pasta is cooking, 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.
• 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.
• Pour the tomatoes and zucchini into the pasta in the stock pot. Add the cream, red pepper flakes, 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.
• Add the cheese, lemon zest, and basil. Stir and add more pasta water to thin the sauce if needed. Serve immediately.
