Zucchini Tomato Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and set aside.

Step 2: Heat olive oil in a large skillet over medium heat.

Step 3: Add the diced onion and cook for 2 to 3 minutes until softened.

Step 4: Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5: Add the sliced zucchini and sauté for 4 to 5 minutes until slightly tender.

Step 6: Add the cherry tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for another 5 minutes until the tomatoes begin to soften and release their juices.

Step 7: Stir in the butter and lemon juice for extra flavor and richness.

Step 8: Add the cooked pasta to the skillet and toss everything together until evenly coated.

Step 9: Sprinkle with Parmesan cheese and fresh parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or olive oil to keep the pasta from drying out. Avoid overheating to maintain the texture of the zucchini and tomatoes.