Tomato Zucchini Summer Pasta | Easy Weeknight Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are more budget-friendly.

Bring a pot of salted water to a boil and add the pasta; cook until al dente.

Melt ghee in a skillet over medium heat.

Cut zucchini in half lengthwise and then into half-moon shapes.

Add zucchini to the skillet and let it brown without salting it.

Drain the pasta, reserving some pasta water.

Add halved cherry tomatoes to the skillet and cook until they start breaking down and become syrupy.

Add minced garlic and red pepper flakes to the skillet and stir for 30 seconds to 1 minute.

Combine the cooked pasta with the zucchini and tomato mixture in a larger pot.

Add cream and reserved pasta water to the pot and stir to combine.

Finish with lemon zest and grated parmesan cheese, cooking for an additional 1-2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens