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Zucchini and garlic pasta

Cherry tomato salad


Total: 40 min


10 min


30 min


2 servings
  • 120 g whole-wheat orecchiette
  • 1 Zucchini
  • 160 g Cherry tomatoes
  • 2 garlic clove
  • 2.5 tablespoon Fresh basil
  • 1 pinch Cayenne ground pepper
  • 15 mL Olive oil
  • 5 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cook the pasta in a large volume of salted boiling water according to package instructions.
  • In the meantime, peel and chop the garlic.
  • Wash, dry and chop the basil.
  • Rinse, dry and dice the zucchini.
  • Cut the cherry tomatoes into two.
  • Put in a salad bowl with 2 teaspoons of olive oil, 1 teaspoon of balsamic vinegar and a pinch of basil and mix. Add salt and pepper. Set aside.
  • In a bowl, mix 1 tablespoon of basil, 1 teaspoon of olive oil, garlic, Cayenne ground pepper, salt and pepper.
  • Heat 1 teaspoon of olive oil in a frying pan over medium heat.
  • Add the zucchini and cook for 5-10 minutes while stirring.
  • Pour the garlic and basil sauce in the pan and continue cooking for 3 to 4 minutes.
  • Drain the pasta and toss in the pan.
  • Stir over the heat for 1 to 2 minutes.
  • Remove the pan from heat; add the remaining basil and pepper.
  • Serve the zucchini and garlic pasta along with cherry tomato salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.