Ingredients
Pasta
- 8 ounces uncooked pasta
Vegetables & Herbs
- 1/2 small onion, chopped
- 1 pound zucchini, sliced into 1/4" rounds
- 1 (10 ounce) package little tomatoes (grape, cherry, etc.), cut into halves
- 3 cloves garlic, minced
- 1 small handful fresh basil, torn or chopped
Fats & Seasonings
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 teaspoon Italian seasoning
- Salt & pepper, to taste
Dairy
- 1/2 cup heavy cream (or whipping cream)
- Freshly grated parmesan cheese, for serving, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water if desired to adjust the sauce consistency later.
- Sauté Onion and Zucchini: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chopped onion and sliced zucchini. Sauté for 6-8 minutes, stirring occasionally, until the onions are golden brown and zucchini starts to soften. Transfer the mixture to a plate and set aside.
- Cook Tomatoes and Garlic: Reduce the skillet heat to medium. Add the remaining tablespoon of butter, halved tomatoes, minced garlic, and Italian seasoning. Cook for about 5 minutes until the tomatoes soften and release some juices, but avoid cooking off all the liquid.
- Create the Cream Sauce: Stir in the heavy cream and fresh basil, then add the cooked zucchini and onions back into the skillet. Allow the mixture to heat through for a couple of minutes, to blend the flavors.
- Combine With Pasta and Serve: Toss the cooked pasta into the skillet with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Season generously with salt and pepper. Serve immediately topped with freshly grated parmesan cheese.
Notes
- Slice zucchini into uniform 1/4-inch rounds for even cooking.
- You can use any small sweet tomatoes such as grape or cherry tomatoes.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Fresh basil adds brightness—substitute with dried Italian herbs if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
