Ingredients
Equipment
Method
- Prepare your vegetables: Halve and thinly slice the zucchini into half-moon pieces. Halve the sungold tomatoes and thinly slice the garlic.
- Set up your cooking stations: Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the water to a boil. Heat 3 tablespoons of olive oil in the sauté pan over medium heat.
- Cook the vegetables: Add the sliced zucchini and halved tomatoes to the hot pan. Season with a few generous pinches of salt. Cook, stirring occasionally, for 8-9 minutes, or until the tomatoes have burst and the zucchini is tender.
- Cook the pasta: Generously salt the boiling water and add the pasta. Cook for 6-7 minutes, or until al dente.
- Add aromatics and wine: Add the sliced garlic and red pepper flakes to the pan with the zucchini and tomatoes. Cook for another 2-3 minutes. Pour in the white wine and stir, allowing it to simmer and reduce for 3-4 minutes. Taste and season with salt as needed.
- Incorporate basil: Tear the fresh basil leaves and add them to the pan. Stir briefly to combine.
- Combine pasta and sauce: Use a slotted spoon to transfer the cooked pasta directly into the sauté pan. Add a splash of the heavy cream or coconut milk and a splash of the salted pasta water. Stir to combine. Continue adding small amounts of cream and pasta water, alternating pours, until you reach your desired level of creaminess.
- Serve: Portion the pasta into four bowls. Top with grated parmesan cheese and freshly ground black pepper, if desired.
Notes
This recipe was inspired by a desire to create a lighter version of a pasta favorite, using fresh, seasonal ingredients. The substitution of zucchini for traditional pasta offers a healthy and flavorful alternative that still delivers comfort and satisfaction. Enjoy this dish as a testament to how simple, fresh ingredients can create delightful culinary adventures.