Tomato Zucchini Pasta

Tomato Zucchini Pasta Ingredients: 8 oz pasta (spaghetti, penne, or linguine) 2 tbsp olive oil 2 medium zucchinis, sliced in circles 1 1/2 cups cherry tomatoes, cut in half 3 tsp minced garlic 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp red pepper flakes (optional) 1 tsp Italian seasoning 1/4 cup grated Parmesan cheese 1/4 tsp basil 1/2 cup reserved pasta water (if needed) Directions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until tender but still crisp. Add the minced garlic to the pan and sauté for another 1 minute until fragrant. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften and release their juices. Add the cooked pasta to the skillet with the zucchini and tomatoes. Sprinkle in the salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss everything together to combine. If needed, add reserved pasta water to loosen the sauce and help everything come together. Stir in the grated Parmesan cheese and chopped basil, and toss until the pasta is evenly coated and the cheese is melted. Serve and enjoy !! Marie added a little Italian Dressing on top of the pasta