Ingredients
Equipment
Method
- Prepare your vegetables: Halve and slice the zucchini into thin 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 pan over medium heat and add 3 tablespoons of olive oil.
- Cook the vegetables: Add the zucchini and sungold tomatoes to the pan. Season with salt. Cook, stirring occasionally, for 8-9 minutes, or until the tomatoes 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 garlic and red pepper flakes to the pan with the zucchini and cook for another 2-3 minutes. Pour in the wine and stir, letting it simmer and reduce for 3-4 minutes. Taste and season with salt as needed.
- Add basil: Tear the fresh basil into the pan and stir a few times.
- Combine pasta and sauce: Use a slotted spoon to transfer the cooked pasta into the pan. Add a splash of the cream or coconut milk and a splash of salted pasta water. Stir to combine, alternating adding more cream and pasta water until you reach your desired creaminess.
- Serve: Portion the pasta into four bowls. Top with parmesan cheese and black pepper, if desired.
Notes
This dish is naturally rich in vegetables and can be made gluten-free by using your favorite gluten-free pasta. For a vegan option, use coconut milk and omit the parmesan cheese.