Prep Time:
15 minutes |
Cook Time:
20 minutes |
Serves:
4-6 |
You know summer has truly arrived when you have tomatoes, squash and zucchini.....and tomatoes just arrived to our market. The golden zucchini pictured came from our garden. I expected to see green zucchini, but Stephy decided to go yellow and I'm not complaining. This is simple and satisfying and symbolizes peak summer - I have a feeling this will become a regular pasta dish for a while.
Ingredients
|
Creste di Gallo pasta box
Preparation
- Heat an oven or toaster oven to 425 convection. (I used the air fryer setting here on a toaster oven).Add olive oil to a bowl and add the zucchini coins. Season the parmesan with a little salt and pepper in another bowl and then press the oily zucchini on the parm and put on a baking sheet and pop in the oven until golden brown - about 15 minutes.
- Add the oil that was used for the zucchini to a pan or wok and heat to medium and add the tomatoes. Season with a little salt pepper and garlic and cook until they just begin to burst.
- Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente.
- Add the pasta to the tomatoes and a little pasta water as needed. Mix well with 1/2 the basil and plate. Add a little Parmesan to taste and the zucchini coins and the rest of the basil. Buon Appetitio!
