Description
A vibrant and fresh summer pasta dish featuring roasted cherry tomatoes and sautéed zucchini tossed with bucatini or spaghetti. Enhanced with garlic, shallots, and Pecorino cheese, this recipe highlights seasonal produce for a light and flavorful meal perfect for warm weather.
Ingredients
Units
Scale
Vegetables & Aromatics
- 1 pint cherry or grape tomatoes, whole or halved
- 1 medium zucchini, thinly sliced
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- handful of fresh basil, for serving
- 1 tbsp fresh lemon juice, or to taste
Pantry & Dairy
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 lb pasta (such as bucatini, spaghetti, etc.)
- 2 tbsp unsalted butter
- 1 cup Pecorino cheese, plus more for serving
Instructions
- Roast the tomatoes: Preheat your oven to 425℉ (220℃). Line a rimmed baking sheet or large baking dish with parchment paper. Toss the tomatoes with 1/4 cup olive oil, then spread them evenly in the pan. Season generously with kosher salt and freshly ground black pepper. Roast for 15-20 minutes until tomatoes burst and just start to shrivel. For extra caramelization, you may broil for 1-2 minutes while watching closely. Remove from oven and tent loosely with foil to keep warm.
- Cook the pasta: While the tomatoes roast, bring a large pot of water to a rolling boil. Salt the water generously and add pasta. Cook until al dente according to package instructions. Drain the pasta, reserving a bit of pasta cooking water if needed.
- Sauté the aromatics and zucchini: In a large skillet over medium heat, add the remaining 1/4 cup olive oil and 2 tablespoons unsalted butter. When the butter melts and shimmers, add minced garlic and sliced shallot. Cook for 2-3 minutes, stirring frequently, until fragrant and golden but not browned. Add the sliced zucchini, season with salt and pepper, and sauté for 3-4 minutes until zucchini softens and begins to caramelize.
- Combine with roasted tomatoes: Add the roasted cherry tomatoes along with their juices and the fresh lemon juice to the skillet. Stir gently to combine all vegetable components, allowing flavors to meld for a minute.
- Bring the pasta and vegetables together: Add the drained pasta to the skillet with vegetables. Sprinkle in the Pecorino cheese and toss everything thoroughly to combine, coating the pasta in sauce and cheese. Adjust seasoning with additional salt and pepper as needed.
- Serve: Divide the pasta among plates or bowls. Garnish with extra Pecorino cheese and a sprinkle of fresh chopped basil leaves. Serve immediately and enjoy a bright, seasonal Italian-inspired summer meal.
Notes
- If fresh basil is unavailable, chopped flat-leaf Italian parsley, fresh thyme, or oregano make excellent substitutes.
- For a gluten-free version, substitute your preferred gluten-free pasta and cook according to package instructions.
- Choose slender, medium-sized zucchini for a tender texture and better flavor. You may keep the zucchini slices whole or cut them in half for smaller pieces.
- If you prefer not to use the oven during hot weather, cook the cherry tomatoes in the pan until they start to burst for a stovetop-only version. While you lose some caramelization, the tomatoes remain delicious at peak season.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
