ZUCCHINI TOMATO PASTA

VIRAL ONE-PAN ZUCCHINI TOMATO PASTA
This sauce comes together right in the pan — no blender needed! Fresh zucchini, juicy tomatoes, garlic, butter and Parmesan turn into the creamiest, most flavorful sauce. Save this one!
INGREDIENTS:
• 1 lb pasta, cooked
• 2 zucchini, halved
• 3 tomatoes, halved (opt 1 can tomato paste)

• 5 garlic cloves
• 2 tsp garlic powder
• 2 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp red pepper flakes
• 2 tbsp olive oil
• ¼ cup reserved pasta water, plus more as needed
• 3 tbsp butter
• Parmesan cheese, to taste

DIRECTIONS:

  1. Heat olive oil in a large pan over medium heat. Place zucchini and tomatoes cut-side down.
  2. Add garlic, garlic powder, oregano, salt, pepper and red pepper flakes (opt tomato paste)
  3. Cook for about 1 minute, then add ¼ cup pasta water.
  4. Cover and cook for 15–20 minutes, until the vegetables are very soft.
  5. Uncover and remove the tomato skins.
  6. Smash the tomatoes, zucchini and garlic directly in the pan until everything comes together into a chunky, creamy sauce.
  7. Add 2-3 tbsp butter and a splash more pasta water.
  8. Add the cooked pasta and toss until completely coated.
  9. Finish with plenty of Parmesan.