Pasta with Zucchini and Tomatoes is a delicious and easy recipe perfect for any day of the week. This dish combines the goodness of fresh vegetables with pasta, making it a satisfying meal. It’s quick to prepare and offers a burst of flavors, especially during the summer months when zucchini and tomatoes are in season.
Why Make This Recipe
This recipe is a great way to incorporate more vegetables into your meals. Zucchini and tomatoes are not only tasty but also packed with nutrients. Plus, it’s a one-pot dish that minimizes cleanup time. Whether you’re cooking for yourself or for family and friends, Pasta with Zucchini and Tomatoes is sure to please!
How to Make Pasta with Zucchini and Tomatoes
Making Pasta with Zucchini and Tomatoes is straightforward and fun. Follow these easy steps, and you’ll have a delightful dish ready in no time!
Ingredients:
- 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 1 pint cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil or parsley, chopped
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 Tbsp lemon juice (optional)
Directions:
- Cook the pasta according to package instructions until al dente, reserving ½ cup of pasta water before draining. Set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for about 30 seconds.
- Add sliced zucchini, season with salt and pepper, and cook for 5 to 7 minutes until tender and golden brown.
- Stir in halved cherry tomatoes, cooking for an additional 2 to 3 minutes until softened.
- Toss in the cooked pasta and reserved pasta water, mixing well to combine flavors.
- Remove from heat and stir in grated Parmesan, fresh herbs, and lemon juice if desired. Adjust seasoning to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
How to Serve Pasta with Zucchini and Tomatoes
Serve Pasta with Zucchini and Tomatoes hot, right from the skillet. You can add more grated Parmesan cheese on top for extra flavor. A side salad or crusty bread pairs well with this dish for a complete meal.
How to Store Pasta with Zucchini and Tomatoes
To store any leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
Tips to Make Pasta with Zucchini and Tomatoes
- Use seasonal vegetables for the best flavor. Fresh zucchini and ripe tomatoes really make a difference.
- If you like more heat, add more red pepper flakes or some diced red chili.
- For a vegan version, skip the cheese or use a plant-based alternative.
Variation
You can easily customize this recipe by adding other vegetables, such as bell peppers, spinach, or kale. Grilled chicken or shrimp can also be added for protein if you prefer a heartier meal.
FAQs
Can I use frozen zucchini or tomatoes?
Yes, you can use frozen vegetables. However, fresh zucchini and tomatoes will give you the best flavor and texture.
How can I make this dish gluten-free?
Use gluten-free pasta instead of regular pasta. The rest of the ingredients should be gluten-free as well.
Can I make this ahead of time?
You can prepare the vegetables and cook the pasta ahead of time. Just mix everything together right before serving for the best taste and texture.
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