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If you're searching for a dish that embodies comfort while also being light and fresh, look no further than creamy zucchini tomato pasta. This delectable recipe combines the rich, velvety texture of a creamy sauce with the vibrant flavors of fresh zucchini and juicy tomatoes, creating a symphony of taste that pleases both the palate and the heart. Whether served as a quick weeknight dinner or a delightful dish for a dinner party, this pasta is sure to impress.

Creamy Zucchini Tomato Pasta

Indulge in the comforting flavors of creamy zucchini tomato pasta—a perfect balance of richness and freshness. This easy recipe features silky sauce, sautéed zucchini, and juicy tomatoes, making it ideal for weeknight dinners or special occasions. With simple adjustments, it caters to various dietary needs, ensuring everyone can enjoy this delightful dish. Get ready to impress with a pasta meal that's both satisfying and nutritious, bursting with flavor and color!
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Ingredients
  

12 oz (340 g) pasta of your choice (penne, fusilli, or spaghetti)

2 medium zucchinis, sliced into half-moons

2 cups cherry tomatoes, halved

4 cloves garlic, minced

1 small onion, diced

1 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Cook Zucchini and Tomatoes: Stir in the sliced zucchini and cook for about 5 minutes, until they begin to soften. Add the halved cherry tomatoes, dried basil, and dried oregano. Season with salt and pepper. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes burst and release their juices.

        Make it Creamy: Lower the heat to medium-low and pour in the heavy cream. Stir gently to combine, allowing the cream to heat through. Add the grated Parmesan cheese and a little reserved pasta water to reach your desired sauce consistency. Stir until the cheese has melted and the sauce is creamy.

          Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add more reserved pasta water until you've reached the desired consistency.

            Serve: Plate the pasta and garnish with fresh basil leaves and additional grated Parmesan if desired. Enjoy your creamy zucchini tomato pasta warm!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4