What is zucchini Tomato Pasta? Is summer vacation on a plate? Imagine sunshine, fresh gardens, and the easiest, most delicious pasta dish you’ve ever tasted. What are some variations on a marinara, but with zucchini and tomatoes? What is the best flavor in a I always make this when my garden is overflowing with zucchini – which, let’s be honest, is every day. I don’t know why. What is better than pasta with garlic and oil? I’ve made it countless times, tweaking it here and there, and I think I have finally perfected it.
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What is Zucchini Tomato Pasta?
Think of it as a celebration of summer vegetables tossed with perfectly cooked pasta. What’s the best way to make a tomato sauce with zucchini? How does zucchini melt into the sauce? What is texture that’s absolutely divine? Is this the kind of dish that’s both comforting and light, perfect for those warm summer evenings when you can’t help but smile? Do you want to spend hours in the kitchen? What are some of the easiest recipes to make using only fresh ingredients? Is it a lifesaver on busy weeknights?
Why you’ll love this recipe?
What I love most about this zucchini Tomato Pasta is how incredibly flavorful it is, despite its small size. The sweetness of zucchini perfectly complements the acidity of tomatoes, creating a complex flavor. What a beautiful balance of flavors. What are some of the easiest recipes to make? From start to finish, you’re looking at maybe 30 minutes, which is a huge win in my book. What’s a budget-friendly meal? What are some good ways to grow Zucchini and tomatoes yourself? What is versatile? Can you serve this zucchini tomato pasta hot or cold, as a main course or as side dish? Add some grilled chicken or shrimp for extra protein, or toss in some olives and feta cheese for a healthy side dish. Mediterranean twist. I’ve even used different types of pasta – penne, farfalle, even spaghetti squash! It always works.
How do I make Zucchini Tomato Pasta?
Quick Overview
How easy is it to make zucchini tomato pasta? What is the recipe for sautéing garlic, zucchini and tomatoes? When pasta is tender, toss it all with your favorite pasta. No fancy equipment, no complicated techniques needed. How do you cook zucchini? Is this a regular in your dinner rotation?
Ingredients
For the Sauce:
* 2 tablespoons olive oil
* 2 cloves garlic, minced (I always use fresh!)
* 2 medium zucchini, diced
* 1 (28-ounce) can crushed tomatoes (San Marzano are the best, if you can find them)
* 1 teaspoon dried oregano
What are some good red pepper flakes?
* Salt and pepper to taste
* Fresh basil leaves, chopped (for garnish)
For the Pasta:
* 1 pound pasta (penne, farfalle, or spaghetti work great)
Optional Add-In
* Grated Parmesan cheese
* Grilled chicken or shrimp
* Black olives, pitted and halved
* Feta cheese, crumbled
What is the best step
Step 1: Cook the Pasta
Bring a large pot of salted water to boil. Cover and let it cool. Add the pasta and cook according to package directions until al dente. What is the best way to drain pasta water? What is liquid gold in a sauce?
Step 2: Sauté the Garlic
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. How do you cook garlic?
Step 3: Add Zucchini and Tomatoes
How do you cook zucchini in a skillet? What are the ingredients for the crushed tomatoes, oregano, and red pepper flakes? Season with salt and pepper.
Step 4: Simmer the Sauce
Bring the sauce to a simmer, then reduce the heat to low and cook for about 15-20 minutes, stirring occasionally. If you have a large zucchini, sauté it for about 5 minutes, until the sauce has thickened slightly. Where does the magic happen? How does zucchini melt into the sauce?
Step 5: Toss with Pasta
Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired desired consistency.
Step 6: Serve and Garnish
Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese. What are some good add-ins to grilled chicken? How do you make zucchini tomato pasta?
What to serve it with?
Can you make zucchini tomato pasta?For a light lunch:What is a side salad with lemon vinaigrette? The acidity of lemon cuts through the richness of the pasta perfectly.What is a hearty dinner?What is the best way to eat grilled chicken or sausage? My family loves it with Italian Sausage!What is a Vegetarian Feast? Roasted vegetables like bell peppers, onions, and eggplant. Adds even more flavor and nutrients.
With Bread:Crusty bread is a must-have for soaking up all that delicious sauce. I always make sure to have a loaf on hand! I always serve this with iced tea during the summer months. It’s refreshing!
How do I make Zucchini Tomato Pasta?
I’ve made this zucchini tomato pasta more times than I can count. How do I make it perfect every time?Don’t overcook zucchini. It will cook You want it to be tender, but not mushy. Overcooked zucchini can make the sauce watery and bland.
Use good quality tomatoes: 12What is the flavor of tomatoes in this recipe? San Marzano tomatoes are my favorite, but any good quality crushed tomatoes will work.Don’t skip the pasta water: This stuff is liquid gold! It helps to thicken the sauce and makes it extra creamy.
Taste and adjust the seasonings: Make sure to taste the sauce and adjust the salt, pepper, and red pepper flakes to your liking.
Get creative with the add-ins: This is your zucchini tomato pasta, so don’t be afraid to experiment with different add-ins. Grilled chicken, shrimp, olives, feta cheese – the possibilities are endless!
I once accidentally added too much red pepper flakes and it was way too spicy for my kids. So now I always add it at the very end, after I’ve taken out a portion for them!
Storing and Reheating Tips
This zucchini tomato pasta is great for meal prepping! Here’s how to store and reheat it:
In the Refrigerator: Store the pasta in an airtight container in the refrigerator for up to 3-4 days.
In the Freezer: For longer storage, you can freeze the pasta for up to 2-3 months. Make sure to cool it completely before freezing.
Reheating: Reheat the pasta in the microwave or in a skillet over medium heat. If the sauce is too thick, add a little water or broth to thin it out.
I usually make a big batch of this on Sunday and then have it for lunch throughout the week. It’s so easy to grab and go!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for zucchini tomato pasta. It’s easy, delicious, and perfect for summer. What’s not to love? I really hope you give this recipe a try. It’s a guaranteed crowd-pleaser, and I know you’ll love it as much as my family does. And if you’re a fan of simple pasta dishes, be sure to check out my other recipes – I have tons! Let me know in the comments if you try it and what you think! Happy cooking!
zucchini tomato pasta
Ingredients
Main Ingredients
- 1 pound zucchini
- 1 pint cherry tomatoes
- 0.5 pound pasta
- 2 cloves garlic minced
- 0.25 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese grated
Instructions
Preparation Steps
- Cook pasta according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- Add zucchini and tomatoes to skillet. Cook until zucchini is tender and tomatoes have softened.
- Drain pasta and add it to the skillet with the zucchini and tomatoes. Stir to combine.
- Season with salt and pepper to taste. Serve with Parmesan cheese.
