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Zucchini and Cherry Tomato Pasta
By Micah Morton
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Nothing is better than a light, summery pasta packed with fresh and juicy veggies. This dish features curly rotini tossed with crunchy zucchini and blistered cherry tomatoes, and it’s all dressed in a silky sauce made with Land O Lakes® Butter, chicken broth, Parmesan, lemon zest, and herbs. Can you say yum?
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Ingredients
- 3 Tbsp.
Land O Lakes® Salted Butter, divided
- 2 cups
thinly sliced zucchini, cut into half-moons
- 2 1/2 cups
mixed cherry tomatoes
- 1/2 cup
chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
- 2
cloves garlic, minced
- 1/2 lb.
rotini or other curly pasta, cooked al dente according to package directions
- 1/3 cup
finely grated Parmesan or shredded Italian cheese blend, divided
- 1 Tbsp.
chopped flat-leaf parsley, divided
- 1 Tbsp.
chopped fresh basil
- 1 tsp.
finely grated lemon zest (or 1 [2"] piece lemon rind, thinly sliced), divided
Directions
- Step 1Heat a 10" to 12" cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
- Step 2Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
- Step 3Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
- Step 4Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.
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