Summery Tomato Zucchini Pasta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Meanwhile, cut zucchini into a small dice. Halve the tomatoes and de-seed them, then cut them into the same size dice as the zucchini (just leave the skin on--it saves tons of time, and I think it adds to the texture and flavor of this sauce). Mince garlic.

3. 3

   Heat the olive oil in a medium saute pan over medium heat. Add tomatoes, zucchini, and garlic, and saute until the zucchini is cooked through and just barely beginning to color. Turn off the heat.

4. 4

   Cook pasta until al dente. Drain, reserving about a cup of cooking water, and add the cooked pasta to the pan with the sauce. Toss it all together, adding the 2 tablespoons of butter and moistening it with the reserved pasta water. I like to let it all sit in the pan for a minute so that the pasta can absorb some of the sauce.

5. 5

   Serve, topped with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.