Summer Pasta with Zucchini and Tomatoes
Ingredients
The pasta
-
8
ounces
bucatini or another long pasta
The vegetables
-
16
ounces
cherry tomatoes
-
2
medium
zucchini, sliced into 2-inch wedges
-
4
cloves
garlic, roughly chopped
-
¼
cup
fresh sliced basil
The sauce
-
2
tablespoons
extra virgin olive oil
-
½
teaspoon
kosher salt
-
½
teaspoon
dried basil
-
3
tablespoons
balsamic vinegar
-
15
ounces
cannellini beans, drained and rinsed
-
freshly ground black pepper
to taste
Instructions
- Cook the pasta in well-salted water until al dente and reserve at least ½ cup of the pasta water before draining.
- Heat olive oil in a large skillet over medium heat and add cherry tomatoes, zucchini, garlic, salt, and dried basil.
- Sauté for 8 to 10 minutes until the tomatoes start to burst and the zucchini is golden.
- Stir in balsamic vinegar and cannellini beans, reduce heat to medium-low, and simmer for 4 to 5 minutes.
- Add the reserved pasta water and fresh basil to the skillet, season with black pepper, and serve over the pasta.
Nutrition Facts (estimated)
Servings
4 servings
Calories
396
Total fat
8g
Total carbohydrates
68g
Total protein
16g
Sodium
546mg
Cholesterol
0mg
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