INTRODUCTION
Tomato Zucchini Pasta is a delightful dish that brings together the best of fresh ingredients in a quick and easy recipe. This meal is not only tasty but also healthy, making it a perfect choice for busy weeknights or casual gatherings. The combination of zucchini and cherry tomatoes gives this pasta a light and vibrant flavor. With a sprinkle of Parmesan and fresh basil, each bite is a burst of garden goodness. It’s time to dive into this flavorful recipe that you will surely want to add to your collection.
WHY YOU WILL LOVE THIS RECIPE
You will love Tomato Zucchini Pasta for many reasons. First, it is simple and quick to prepare. You can make it in less than 30 minutes, making it ideal for those nights when you want something delicious but don’t have much time. Second, this dish is nutritious. It incorporates fresh zucchini and cherry tomatoes, which are both full of vitamins and minerals. These vegetables add color and flavor while keeping the dish light.
Another reason to love this recipe is its versatility. You can easily adjust the ingredients to suit your taste. Whether you prefer a bit more spice with red pepper flakes or want to keep it mild, this recipe adapts to your preferences. Lastly, it is a crowd-pleaser. Families or guests will enjoy the delightful mix of flavors and freshness. You may find yourself making this dish again and again!
HOW TO MAKE Tomato Zucchini Pasta
Making Tomato Zucchini Pasta is straightforward. Follow these simple steps to create this delicious dish.
EQUIPMENT NEEDED
Before you begin, gather the kitchen tools you will need:
- A large pot for boiling pasta
- A large skillet for sautéing vegetables
- A colander for draining pasta
- A measuring cup and spoons
- A cutting board and knife
- A spatula or tongs for tossing ingredients
Ingredients You’ll Need
Here is a list of ingredients for Tomato Zucchini Pasta:
- 340 g dried pasta (spaghetti, penne, or fusilli)
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 3 cloves garlic, finely minced
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian herb seasoning
- 0.25 cup grated Parmesan cheese, plus extra for garnish
- 0.25 cup fresh basil, chopped
- 120 ml reserved pasta cooking water (as needed)
STEP-BY-STEP INSTRUCTIONS
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Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain and set the pasta aside.
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Sauté the Zucchini: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.
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Add Garlic and Tomatoes: Add garlic to the skillet and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release juices.
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Combine Pasta and Vegetables: Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust consistency.
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Finish the Dish: Gently fold in grated Parmesan cheese and chopped basil until pasta is fully coated and cheese melts into the sauce. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.
HOW TO SERVE Tomato Zucchini Pasta
Tomato Zucchini Pasta is perfect for serving warm right after cooking. You can present it in individual bowls or plates. A sprinkle of extra Parmesan on top adds a nice touch. For an extra splash of color, top with fresh basil leaves. Serve it with a side of crusty bread or a light salad for a complete meal. Enjoy it paired with a refreshing drink like iced tea or sparkling water.
STORAGE & FREEZING: Tomato Zucchini Pasta
If you have leftovers, you can store Tomato Zucchini Pasta in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or olive oil to keep it moist. You can microwave it or heat it on the stove until warmed through.
Freezing this pasta is not recommended due to the texture of the zucchini and tomatoes when thawed. However, you can prepare the sautéed vegetables in advance and keep them in the fridge. Just cook the pasta fresh when you are ready to serve.
SERVING SUGGESTIONS
Tomato Zucchini Pasta is versatile and can be served in many ways. Here are a few suggestions:
- With Grilled Chicken: Serve it with grilled chicken breast for added protein and a hearty meal.
- As a Side Dish: Use it as a side dish for grilled fish or steak.
- With a Salad: Pair it with a mixed green salad for a light and healthy lunch.
- Vegan Option: Leave out the cheese and replace it with nutritional yeast for a vegan version.
VARIATIONS
Feel free to switch things up with Tomato Zucchini Pasta:
- Add Other Vegetables: You can add bell peppers, spinach, or mushrooms for extra nutrition and flavor.
- Use Different Pasta: Swap the pasta type. Try whole wheat, gluten-free, or fresh pasta for a different texture.
- Change the Herbs: Experiment with fresh or dried herbs like oregano, thyme, or parsley for varied tastes.
- Make it Creamy: Mix in a splash of heavy cream or a dollop of ricotta cheese for creamy pasta.
FAQs
1. Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen zucchini and tomatoes, but the texture may be softer.
2. How do I make this dish spicy?
Add more red pepper flakes or a splash of hot sauce to amp up the heat.
3. Can I make this dish ahead of time?
While it’s best fresh, you can prepare the sautéed vegetables in advance and cook the pasta just before serving.
4. Is Tomato Zucchini Pasta vegan?
The recipe contains Parmesan cheese, but you can omit it or use a vegan cheese substitute to make it vegan.
MAKE-AHEAD TIPS FOR Tomato Zucchini Pasta
To save time, you can prepare some components of Tomato Zucchini Pasta ahead of time. Here are some make-ahead tips:
- Prep the Vegetables: Slice the zucchini and halve the cherry tomatoes in advance. Store them in the fridge until you are ready to cook.
- Cook the Pasta Early: You can cook the pasta several hours ahead. Just toss it with a little olive oil to prevent sticking and reheat it when ready.
- Gather Seasonings: Measure out the salt, black pepper, Italian herbs, and red pepper flakes in small bowls to streamline the cooking process.
With these tips and this easy-to-follow recipe, you can enjoy Tomato Zucchini Pasta any time you desire a fresh, simple, and satisfying meal!
Tomato Zucchini Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain and set the pasta aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.
- Add garlic to the skillet and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release juices.
- Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust consistency.
- Gently fold in grated Parmesan cheese and chopped basil until pasta is fully coated and cheese melts into the sauce.
- Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.