Pasta with young zucchini and cherry tomatoes
4 servings
30 minutes
Pasta with young zucchini and cherry tomatoes is a light and exquisite dish of Italian cuisine that embodies its passion for fresh, natural ingredients. Young zucchini gives the pasta a tender, slightly sweet taste, while vibrant cherry tomatoes add juiciness and a hint of acidity. The aroma of garlic, olive oil, and dried basil makes each forkful harmonious and rich. This dish is perfect for warm summer evenings when you crave something light yet flavorful. An additional touch is grated Parmesan that adds depth of flavor and a subtle nutty note to the pasta. It is served hot but also works great for light summer lunches when served cold. Elegance and simplicity in one dish inspired by Mediterranean culinary traditions.
1
In a large pot, we bring water to a boil for the pasta. Meanwhile, we prepare the vegetables. We cut the zucchini into large sticks and chop the garlic finely. We cut the cherry tomatoes in half.
- Young zucchini: 4 pieces
- Garlic: 4 cloves
- Cherry tomatoes: 15 pieces
2
Add the pasta to boiling salted water and start with the vegetables. Sauté the zucchini in olive oil over medium-high heat until soft. Add finely chopped garlic. You can add ground chili pepper on the tip of a knife for spiciness.
- Paste: 500 g
- Young zucchini: 4 pieces
- Extra virgin olive oil: 3 tablespoons
- Garlic: 4 cloves
- Ground black pepper: to taste
3
Zucchini can be taken out or moved aside.
4
In the same pan, sauté the halved cherry tomatoes for a couple of minutes on each side. Do not mix with the zucchini and watch that the tomatoes do not burst. Sprinkle with dried basil.
- Cherry tomatoes: 15 pieces
- Dried basil: to taste
5
Place the pasta on a plate, add zucchini on top, and garnish with cherry tomatoes.
- Paste: 500 g
- Young zucchini: 4 pieces
- Cherry tomatoes: 15 pieces
6
Sprinkle with grated parmesan.
- Grated Parmesan cheese: to taste