Tomato Zucchini Pasta Recipe
Introduction
This Tomato Zucchini Pasta is a fresh and vibrant dish that comes together quickly for a perfect weeknight meal. Combining tender zucchini, juicy cherry tomatoes, and fragrant basil, it’s a light yet satisfying vegetarian option everyone will love.
Ingredients
- 8 ounces of pasta (rotini, fusilli, or penne)
- 2 medium zucchinis (sliced into rounds)
- 2 cups of cherry tomatoes (halved)
- 3 garlic cloves (minced)
- 3 tablespoons of olive oil
- ¼ cup of fresh basil (chopped)
- Salt and black pepper (to taste)
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining, then set the pasta aside.
- Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini rounds and cook for 3-4 minutes on each side, until golden brown and tender. Remove the zucchini from the skillet and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the halved cherry tomatoes and a pinch of salt, cooking for 5-7 minutes while stirring occasionally until the tomatoes soften and release their juices.
- Step 4: Return the cooked zucchini to the skillet with the tomatoes. Add the drained pasta and toss to combine. If the mixture is dry, add some reserved pasta water a little at a time to loosen the sauce.
- Step 5: Stir in the chopped fresh basil and season with salt, black pepper, and red pepper flakes if using. Toss everything together to distribute the flavors evenly.
- Step 6: Transfer the pasta to a serving dish, garnish with grated Parmesan cheese if desired, and serve warm.
Tips & Variations
- For extra flavor, try adding a splash of white wine when cooking the tomatoes.
- You can substitute zucchini with yellow squash or eggplant for a different twist.
- Add toasted pine nuts or walnuts for crunch and richness.
- Use gluten-free pasta to make this dish suitable for gluten intolerance.
- If you prefer a creamier sauce, stir in a tablespoon of ricotta or mascarpone cheese before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce as needed. This pasta is best enjoyed fresh but still reheats well without losing flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, any short pasta like fusilli, penne, or rotini works well as they hold the sauce nicely. You can also use spaghetti or linguine if preferred.
Is this dish suitable for vegan diets?
This recipe is naturally vegan if you omit the Parmesan cheese garnish or replace it with a vegan alternative.
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Tomato Zucchini Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Tomato Zucchini Pasta is a quick and flavorful vegetarian dish that combines al dente pasta with sautéed zucchini, juicy cherry tomatoes, and fresh basil, all tossed in olive oil and garlic. Perfect for a wholesome weeknight dinner, it offers a delightful balance of fresh vegetables and comforting pasta with optional garnishes like red pepper flakes and Parmesan cheese.
Ingredients
Pasta
- 8 ounces of pasta (rotini, fusilli, or penne)
Vegetables and Aromatics
- 2 medium zucchinis (sliced into rounds)
- 2 cups of cherry tomatoes (halved)
- 3 garlic cloves (minced)
- ¼ cup of fresh basil (chopped)
Oils and Seasonings
- 3 tablespoons of olive oil
- Salt and black pepper (to taste)
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve ½ cup of the pasta cooking water. Set the drained pasta aside.
- Sauté the Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes on each side, or until the zucchini is golden brown and tender. Once cooked, remove the zucchini from the skillet and set it aside.
- Cook the Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Next, add the halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Combine the Ingredients: Return the cooked zucchini to the skillet with the tomatoes. Add the cooked pasta and toss to combine all ingredients. If the mixture appears dry, incorporate a small amount of the reserved pasta water to achieve a smoother consistency.
- Add Basil and Season: Stir in the chopped fresh basil, and season the dish with salt, black pepper, and red pepper flakes (if desired). Toss everything together to ensure the flavors are evenly distributed.
- Serve: Transfer the pasta to a serving dish. If desired, garnish with grated Parmesan cheese. Serve warm and enjoy.
Notes
- Reserve some pasta water as it helps create a silky sauce that clings to the pasta.
- You can substitute the basil with fresh parsley or oregano if preferred.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- The red pepper flakes add heat but can be omitted for a milder dish.
- Make sure not to overcook the zucchini; it should be tender but still retain some texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Tomato Zucchini Pasta, Vegetarian Pasta, Italian Pasta Recipe, Quick Dinner, Healthy Pasta, Garlic Pasta, Summer Vegetable Pasta
