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cherry tomato and garlic penne with mozzarella and zucchini in a large nonstick skillet
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Cherry Tomato and Garlic Penne

Cooking garlic cloves whole and then mashing them into the sauce not only saves time, it creates a mellow garlic flavor that melds into the silky burst cherry tomatoes seamlessly.
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 385kcal

Equipment

  • large pot
  • large deep non-stick skillet

Ingredients

  • 8 ounces whole wheat penne
  • 2 tbsp avocado oil
  • 6 cloves garlic peeled
  • 2 cups cherry tomatoes
  • 1 medium zucchini cut into thin slices
  • ¾ cup kosher salt
  • 1 cup chopped fresh basil
  • 1 cup mini mozzarella balls
  • ¼ cup finely grated parmesan cheese more for serving

Instructions

  • Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve ¼ cup cooking water, drain the pasta and cover to keep warm.
  • Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begin to soften and turn light golden, about 3 minutes. Add tomatoes, zucchini and salt; cook, stirring occasionally, until zucchini softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
  • Add the pasta and reserved cooking water to the pan along with the basil and mozzarella; toss to combine. Serve with more parmesan.

Notes

How can my kids help?
Have them toss in the mozzarella and basil and teach them how to make pasta :)

Nutrition

Calories: 385kcal