Light Italian Penne with Zucchini and Cherry Tomatoes

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 80 g penne pasta

• 100 g cherry tomatoes

• 100 g zucchini

• 5 g garlic

• 30 g onion

• 1 tbsp olive oil

• 20 g parmesan

• 5 g basil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 1/2 l water

Tools you'll need

Instructions

1. 1

   Bring 1.5 l water to a boil in a pot. Add 0.5 tsp salt and 80 g penne pasta. Cook according to package instructions until al dente (about 10 minutes). Reserve 50 ml pasta water, then drain.

   ~10 min
2. 2

   While step 1 cooks

   While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 30 g onion (finely chopped) and 5 g garlic (minced). Sauté for 2 minutes until fragrant.

   ~2 min
3. 3

   Add 100 g zucchini (cut into 1 cm half-moons) and 100 g cherry tomatoes (halved). Cook for 4 minutes, stirring occasionally, until zucchini is tender and tomatoes start to soften.

   ~4 min
4. 4

   Add the drained penne to the skillet with 2 tbsp reserved pasta water. Toss to combine, then season with 0.25 tsp black pepper and 5 g basil (torn). Cook for 1 minute until heated through.

   ~1 min
5. 5

   Serve immediately, topped with 20 g grated parmesan.

   ~1 min