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.
- Start cooking: Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the sauté pan over medium heat and add 3 tablespoons of olive oil.
- Cook the vegetables: Add the sliced zucchini and halved tomatoes to the sauté 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. Boil for 6-7 minutes, or until al dente.
- Add aromatics and wine: Add the sliced garlic and red pepper flakes to the sauté pan with the zucchini and tomatoes. Cook for another 2-3 minutes. Pour in the white wine and stir, allowing the wine to simmer and reduce for another 3-4 minutes. Taste and season with salt as needed.
- Add basil: Tear the fresh basil leaves and add them to the sauté 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, stirring between additions, 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 is easily adaptable. Feel free to substitute other quick-cooking vegetables like bell peppers or spinach. For a dairy-free option, ensure you use coconut milk and omit the parmesan cheese.