Zucchini Tomato Pasta

Ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1/2 small onion (chopped)
• 1 pound zucchini (sliced into 1/4" rounds, see note)
• 1 (10 ounce) package little tomatoes (grape, cherry, etc.) (cut into halves)
• 3 cloves garlic (minced)
• 1/2 teaspoon Italian seasoning
• 1/2 cup heavy/whipping cream
• 1 small handful fresh basil (torn/chopped)
• Salt & pepper (to taste)
• Freshly grated parmesan cheese (for serving, to taste)

Instructions

1. 1

   Boil a salted pot of water for your pasta, and cook it until al dente according to package directions.

2. 2

   Add the olive oil and one tablespoon of butter to a large skillet over medium-high heat. Add the onion and zucchini and sauté for 6-8 minutes, stirring occasionally, or until the onions are nicely browned and the zucchini is starting to soften, then transfer to a plate.

3. 3

   Reduce the heat to medium. Add the remaining butter, tomatoes, garlic, and Italian seasoning to the pan. Cook for 5 minutes or until the tomatoes start to become soft and release their juices (but don't let all the liquid cook off).

4. 4

   Add the cream, fresh basil, and the zucchini and onions back in the pan. Let it heat through for a couple of minutes.

5. 5

   Toss with the drained pasta (add a splash of hot pasta water to the sauce prior to draining it if you wish). Season generously with salt & pepper and serve with freshly grated parmesan cheese.