Recipe Instructions:
Ingredients
198 g short pasta penne, fusilli or farfalle
907 g zucchini chopped in bite size pieces
454 g grape tomatoes or cherry tomatoes cut in halves
3 tbsp olive oil extra virgin
6 garlic cloves minced
33 g Parmesan cheese grated
60 g fresh parsley or 1/2 cup basil finely chopped
1 tsp salt
Ground black pepper to taste
Instructions
Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
Notes
Store: Refrigerate in an airtight container for up to 1 day.
Freeze: Do not freeze.
