Pasta Primavera

Ingredients

• 12 ozPasta$1.80
• 2Zucchini$2.40
• 10 ozCherry tomatoes$3.50
• 3 ozvegetarian hard cheese (in place of Parmesan)$3.20
• 2 tbspOlive oil$0.43
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$11.36

Most of the cost is cherry tomatoes ($3.50) and vegetarian hard cheese (in place of parmesan) ($3.20). With oil, spices and staples already at home, the shop drops to about $9.13. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Bring a large pot of water to a boil over high heat on the stovetop and stir in half the salt.
2. Trim and slice the zucchini into 1/4-inch half-moons, halve the cherry tomatoes, and finely grate the vegetarian hard cheese.
3. Add the pasta to the boiling water and cook over medium-high heat for 9 to 11 minutes until al dente, then ladle out and reserve 1 cup of starchy pasta cooking water before draining.
4. While the pasta boils, heat the olive oil in a large skillet over medium-high heat, add the zucchini, and sauté for 5 to 6 minutes until tender and golden brown around the edges.
5. Add the cherry tomatoes and remaining salt to the skillet and sauté over medium heat for 2 to 3 minutes until the tomato skins blister and begin to soften.
6. Add the drained pasta, half the vegetarian hard cheese, the black pepper, and 1/4 cup of the reserved pasta cooking water to the skillet, then toss vigorously over low heat for 1 to 2 minutes until an emulsified, glossy sauce clings to the pasta, splashing in more pasta water if dry.
7. Divide the pasta primavera evenly among 4 warm bowls, sprinkle with the remaining vegetarian hard cheese, and serve immediately.