20-Minute Sun Gold Tomato Pasta with Zucchini and Shallots
An easy summer staple supper that's ready in 20 minutes and capitalizes on peak season Sun Golds, zucchini, shallots, and garlic for a deliciously simple weeknight pasta dinner.
Equipment
- 1 3 quart sauce pan
Ingredients
- 1 pint Sun Gold tomatoes halved
- 1 medium zucchini thinly sliced
- ⅓ cup finely chopped shallots
- 4 garlic cloves minced
- 8 ounces dried pasta shape of choice
- ½ cup grated parmesan
- 3 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Torn fresh basil leaves for garnish
Instructions
- In a large high-side sauté pan or skillet, heat olive oil over medium heat. Add shallots and cook until softened, about 3 minutes. Add zucchini and cook, stirring occasionally, until the edges begin to brown and slightly caramelize, about 10 minutes.
- While the zucchini cooks, bring a large pot of salted water to boil. Add dried pasta and cook until al dente, about 6-8 minutes according to package instructions.
- Add the garlic to the zucchini followed by tomatoes. Season with salt, pepper, and crushed red pepper flakes. Cook another 5 to 10 minutes until the tomatoes burst and juices cook down to craft a sauce.
- Add cooked pasta to the sauce followed by cheese. Stir to coat pasta in sauce and cheese as it melts. Serve and garnish with more grated cheese and fresh basil.
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