This fresh balsamic cherry tomato pasta recipe takes less than 30 minutes to make. It's full of fresh summer zucchini and seasoned with a light balsamic sauce.
Cook the pasta to al dente in well-salted water. Reserve at least ½ cup of the cooked pasta water before draining.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the cherry tomatoes, zucchini wedges, garlic, salt, and dried basil to the skillet. Cook for 8 to 10 minutes, or until the tomatoes are starting to burst and the zucchini is starting to brown.
Stir in the balsamic vinegar and beans. Reduce heat to medium-low. Simmer gently for 4 to 5 minutes to marry the flavors.
Stir ½ cup of reserved pasta water and ¼ cup sliced basil into the cherry tomatoes and zucchini. Season with freshly ground black pepper, to taste. Serve the pasta topped with the cherry tomato and zucchini sauce.
Video
Notes
Leftovers are best within 3 to 4 days. Reheat in the microwave or over medium-low heat on a skillet. Add additional olive oil and balsamic vinegar, as needed.