Simple Summer Pasta with Tomato and Basil
When summer tomatoes, basil, and zucchini are in peak form, this pasta is on repeat. Easy to make, ready in minutes. Your perfect weeknight pasta for the summer season.
Ingredients
- 1 pound dried pasta of choice
- ½ pound grape or cherry tomatoes halved or quartered
- 1 small shallot minced
- 1-2 cloves of garlic grated
- 1 small zucchini about 5 inches long, diced into small dices
- 2 tablespoons olive oil
- 4 cups greens of choice (broccoli greens, chard)
- ¼ cup grated parmesan or pecorino Romano
- ¼ cup reserved pasta water
Instructions
- Bring a pot of salted water to boil to cook your pasta until al dente.
- Meanwhile, halve or quarter a half a pound of grape or cherry tomatoes. Mince a small shallot and grate a clove or two of garlic (depends on your love of garlic, I go with more here).
- Dice a small zucchini and give your greens of choice a rough chop. Spinach, chard, or baby kale are great here. In a sauté pan, heat a couple tablespoons olive oil over medium heat and sauté your shallot until translucent, about 3 minutes. Add in your grated garlic and stir it until fragrant, about a minute or less.
- Add in your tomatoes and cook those down where the skins become softened and juices are released, about 7 to 10 minutes. Add in your zucchini and greens and allow zucchini to soften and greens to wilt, about 5 minutes.
- Add in a ladle full of pasta water to create a sauce then toss in your pasta and stir together to combine. Add a generous handful of grated Parmesan or pecorino, stir to melt the cheese to finish your sauce and serve.
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