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When it comes to weeknight dinners, few dishes can rival the simplicity and satisfaction of a creamy pasta skillet. The Creamy Zucchini Tomato Pasta Skillet is not just a meal; it’s an experience that brings the warmth of home cooking and the freshness of garden ingredients to your table. This dish captures the essence of summer produce, with vibrant zucchini and juicy tomatoes harmonizing beautifully to create a delightful, creamy sauce that clings to pasta in the most comforting way. Whether you’re feeding a busy family or preparing a cozy dinner for two, this recipe promises to deliver on flavor and ease.

Creamy Zucchini Tomato Pasta Skillet

Discover the delightful Creamy Zucchini Tomato Pasta Skillet, a perfect weeknight dinner that brings comfort and flavor to your table in just 30 minutes. This dish features fresh zucchini and cherry tomatoes, entwined in a rich, creamy sauce that adheres beautifully to your choice of pasta. Packed with nutrients and vibrant colors, it’s not just satisfying but a healthy option for busy families or intimate dinners. Enjoy the taste of summer produce in every bite!
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Ingredients
  

8 oz (225g) pasta of your choice (penne or fusilli work great)

2 medium zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 small onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil for garnish (optional)

Instructions
 

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

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.

      Add Zucchini and Tomatoes: Add the sliced zucchini and halved cherry tomatoes to the skillet. Season with salt, pepper, dried basil, and oregano. Sauté for about 5-7 minutes until the zucchini is tender and the tomatoes have softened and released their juices.

        Create the Creamy Sauce: Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, then add the heavy cream. Stir to combine, and let it cook for 2-3 minutes until the sauce starts to thicken.

          Combine Pasta and Sauce: Stir in the cooked pasta and grated Parmesan cheese, mixing well to coat the pasta with the creamy sauce. If the mixture is too thick, add some reserved pasta water to achieve your desired consistency.

            Final Touches: Taste and adjust the seasoning if needed. Allow the pasta to cook in the sauce for 2-3 minutes, letting the flavors meld together.

              Serve: Plate the Creamy Zucchini Tomato Pasta Skillet, garnishing with fresh basil leaves and additional Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings