Pasta with Tomato Courgette and Garlic

Treat yourself to the vibrant flavors of Mediterranean-inspired comfort food with this Pasta with Tomato, Courgette, and Garlic recipe. This dish combines al dente pasta with a fresh, summery sauce made from ripe tomatoes, tender courgette (zucchini), and fragrant garlic, all sautéed in a drizzle of olive oil for a light yet satisfying meal. A touch of tomato paste enhances the sauce’s richness, while optional red chili flakes add a hint of heat for those who crave a spicy kick. Finished with fresh basil and optionally topped with nutty Parmesan, this recipe is perfect for a quick weeknight dinner or a laid-back gathering. Easy to prepare in just 30 minutes, this wholesome vegetarian pasta will become a favorite in your weeknight rotation!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 g pasta (e.g., penne or spaghetti)
• 2 tbsp olive oil
• 3 garlic cloves
• 2 courgette (zucchini), medium-sized
• 4 ripe tomatoes
• 1 tbsp tomato paste
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp red chili flakes (optional)
• 10 fresh basil leaves
• 50 g grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Peel and thinly slice the garlic cloves. Add them to the skillet and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 4

Wash the courgettes and chop them into thin slices or small cubes. Add them to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden.

Step 5

Wash the tomatoes, then dice them into small chunks. Add the tomatoes to the skillet along with the tomato paste. Stir well to combine.

Step 6

Season the sauce with salt, black pepper, and optional red chili flakes for a bit of heat. Simmer the mixture for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a sauce.

Step 7

Add the cooked pasta to the skillet, tossing it well to coat in the sauce. If the mixture seems dry, stir in a bit of the reserved pasta cooking water to loosen the consistency.

Step 8

Roughly tear the fresh basil leaves and add them to the pasta, stirring gently to combine.

Step 9

Serve the pasta hot, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1602.9g)

Amount per serving	% Daily Value*
Calories	1265.0

Total Fat 50.2g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 3178.7mg	0%
Total Carbohydrate 145.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 24.6g
Protein 62.2g	0%

Vitamin D 0IU	0%
Calcium 1344.2mg	0%
Iron 22.6mg	0%
Potassium 3978.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 19.4%

Carbs: 45.4%