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Vegetarian zucchini and tomato pasta

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Ingredients
  

  • 1/2 lb. short pasta
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 teaspoon red pepper flakes
  • 2 medium zucchini cut lengthwise and sliced
  • 1 pint cherry tomatoes
  • 1 cup my easy marinara sauce
  • 1 cup vegetable stock
  • 1 cup reserved pasta water
  • Salt and pepper to taste
  • Grated parmesan and a few basil leaves for serving

Instructions
 

  • Bring a pot of salted water to a boil and cook your pasta el dente. Reserve about 1 cup of the pasta water, then drain.
  • While the pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add the garlic and saute until soft and fragrant- don’t let it brown.
  • Add the tomatoes, red pepper flakes and a pinch of salt and cook 5-6 minutes until the tomatoes are soft and blistered
  • Add the zucchini and cook until tender 4-5 minutes. Add the marinara sauce and the reserved pasta water and cook 5 minutes longer.
  • Add the drained pasta to the pan. Toss everything together until well coated and glossy. Stir in the parmesan cheese and stir to melt into the sauce
  • Serve hot with fresh basil leaves and additional parmesan cheese.