Although tomatoes have not been having the best season, I have still found very sweet grape tomatoes that are the perfect topping for several dishes. They are great over green, leafy salads, used as a dipping device, and I love when they are hot, juicy and burst in your mouth. Although I am a lover of super simple pasta with grated parmesan, EVOO, and red pepper flakes, I also like having bulked up pasta with fresh summer vegetables.
When you need to make a healthy meal quickly, the below is a perfect way to do so. All you need are a few key items to flavor the dish and you are done!
Grape Tomato Pasta
large handful of grape tomatoes
1 zuchini, sliced lengthwise, then chopped
few tablespoons of parmesan cheese
sprinkling of thyme
tablespoon or so of good balsamic vinegar
tablespoon of sliced, blanched almonds
EVOO
1 cup of pasta (I have been liking ronzoni smart taste)
Cook pasta according to directions, drain and set aside.
Set 2 teaspoons of EVOO over med. high heat and saute zuchini until tender. Add balsamic and cook until slightly reduced. Add tomatoes and cook for a few minutes. Remove and serve over pasta with drizzled EVOO and a sprinkling of thyme, almonds, and parm. cheese.
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{ 2 comments… read them below or add one }
that looks so good! i’m going to be sad when our tomatoes are gone.
Oh, this looks scrumptious! The blanched almonds are a nice touch. I have some zucchini in my fridge right now – I should make this for dinner this week!