Are you craving a quick, fresh, and mouthwatering pasta dish that screams summer on a plate? Look no further! This Vegetable Linguine with Fresh Tomatoes and Zucchini is about to become your new go-to recipe that transforms simple ingredients into a restaurant-worthy meal in just 25 minutes. Imagine twirling your fork into a plate of perfectly cooked linguine, surrounded by juicy cherry tomatoes and tender zucchini, all kissed with fragrant garlic and fresh parsley - it's like a Mediterranean vacation in every single bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces linguine
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Begin by gathering all your ingredients. Ensure the linguine is measured out, the cherry tomatoes are halved, the zucchini is sliced, the garlic is minced, and the fresh parsley is chopped.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the linguine and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Add the sliced zucchini to the skillet and cook for about 3-4 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
- Next, add the halved cherry tomatoes to the skillet. Season with salt and pepper to taste, and cook for an additional 3-4 minutes, allowing the tomatoes to soften and release their juices.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the linguine in a colander.
- Add the drained linguine directly to the skillet with the zucchini and tomatoes. Toss everything together, adding a bit of the reserved pasta water if needed to help combine the ingredients and create a light sauce.
- Remove the skillet from the heat and stir in the chopped fresh parsley. Adjust the seasoning with more salt and pepper if necessary.
- Serve the Vegetable Linguine warm, garnished with additional parsley if desired. Enjoy your delicious Italian-inspired dish!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Reserve some pasta cooking water before draining; its starchy goodness helps create a silky sauce that clings perfectly to the linguine.
- Cook your zucchini just until tender to maintain a slight crunch and prevent mushiness.
- Use the freshest cherry tomatoes you can find for the most vibrant flavor.
- Don't rush the garlic sautéing - low and slow prevents burning and releases maximum flavor.
- Feel free to add a sprinkle of grated Parmesan cheese for extra richness if desired.
- For a protein boost, consider adding grilled chicken or sautéed shrimp to this versatile dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
