Rating: 5 stars
2 Ratings
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  • 5 star values: 2

Cover the skillet to prevent splatters as the tomatoes burst.

Recipe by Southern Living February 2013

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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté zucchini in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until zucchini begins to brown. Add garlic, red pepper, and 1/4 tsp. kosher salt; cook, stirring often, 4 to 5 minutes or until garlic begins to brown. Remove from skillet.

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  • Add tomatoes, black pepper, and remaining 1 Tbsp. oil and 3/4 tsp. kosher salt to skillet; cook, stirring occasionally, 2 minutes. Cover, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until tomatoes begin to burst.

  • Cook pasta according to package directions; drain, reserving 1/4 cup hot pasta water. Add pasta, hot pasta water, and zucchini mixture to skillet along with basil and parsley; toss. Top with cheese.

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