Regular Box Contents
Small Box Contents
- Lettuce (×2)
- Broccoli
- Cucumbers
- Tomatoes - Sukura Red Cherry
- String Beans - Mixed
- Citrus Mix
- Strawberries
Pasta with Zucchini and Tomatoes
Ingredients
- 12 oz whole wheat fusilli or rotini
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup fresh basil, torn
- 1/2 cup grated parmesan
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the zucchini and cook 5-6 minutes until lightly golden.
- Add the garlic and red pepper flakes and cook 1 minute, until fragrant.
- Stir in the cherry tomatoes and cook 3-4 minutes, until they begin to burst and release their juices.
- Add the drained pasta to the skillet with a splash of the reserved pasta water and toss to combine.
- Remove from heat, stir in the basil and parmesan, season with salt and pepper, and serve warm.