Pasta Primavera
Pasta primavera
20 min · Easy · 410 kcal per serving
Ingredients
For one serving.
- Whole wheat pasta(Pâtes complètes)120 g
- Zucchini(Courgette)1
- Cherry tomatoes(Tomates cerises)150 g
- Parmesan cheese(Parmesan)30 g
- Olive oil(Huile d'olive)2 tbsp
- Basil(Basilic)10 leaves
- Garlic(Ail)2 cloves
Preparation
Step by step, from pantry to plate.
Bring a pot of salted water to a boil and cook the whole wheat pasta until just tender. Drain, reserving a little cooking water.
While the pasta cooks, slice the zucchini, halve the cherry tomatoes, mince the garlic, and tear the basil leaves.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook briefly until fragrant.
Add the zucchini to the skillet with a pinch of salt and cook until it starts to soften.
Add the cherry tomatoes and cook until they begin to burst and make a light sauce.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until coated.
Remove from the heat, stir in the basil, and finish with the Parmesan cheese and a little black pepper before serving.
Good to know
Save a little pasta water so the sauce clings nicely to the noodles.
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