Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 2 medium zucchini, diced into 1/2 inch cubes
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 12 oz short pasta (penne or fusilli)
  • 3 cups low sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a 5-6 quart Dutch oven over medium-high heat. Add the diced zucchini and sauté for 5–7 minutes until the edges turn a golden-brown mahogany color.
  2. Stir in the cherry tomatoes and minced garlic, cooking for an additional 2 minutes until the tomatoes just begin to soften.
  3. Stir in the crushed red pepper flakes, salt, and pepper. Add the dry pasta and vegetable broth.
  4. Bring the liquid to a rapid boil, then immediately reduce the heat to a simmer. Cover with the lid and cook for 10–12 minutes, stirring occasionally to prevent sticking.
  5. Remove the lid and stir in the heavy cream and Parmesan cheese, folding gently until the sauce is glossy and clings to the pasta.
  6. Remove from heat and stir in the fresh basil and lemon juice before serving.