This Easy Tomato Zucchini Pasta is a quick and tasty meal! It’s packed with fresh vegetables, juicy tomatoes, and delicious noodles that you can whip up in no time.
Honestly, it feels like a hug in a bowl! I love how the zucchini adds a fun twist and makes the dish lighter. Pair it with some cheese, and you’re all set for a cozy dinner! 😊
Key Ingredients & Substitutions
Pasta: I love using penne for this dish, as its shape holds the sauce well. Fusilli or spaghetti are great options, too. If you’re gluten-free, try lentil or chickpea pasta instead!
Zucchini: Fresh zucchini is key for a good crunch. If you can’t find zucchini, yellow squash works just as well! No squashes? You could also use eggplant, but it will have a different texture.
Tomatoes: Cherry tomatoes are sweet and burst with flavor. If you’re using larger tomatoes, make sure to remove excess water after chopping. Canned diced tomatoes can also work in a pinch.
Garlic: Fresh garlic is essential for flavor. If you’re out of fresh, garlic powder can be a quick substitute—about 1/8 teaspoon per clove!
Basil: Fresh basil gives a nice aroma. Dried basil could be a substitute, but I prefer using fresh for better flavor. If you can’t find any, parsley can brighten it up, too!
How Do I Get the Zucchini Just Right?
Cooking zucchini to the perfect texture is all about timing. You want it soft but not mushy. Here’s how to nail it:
- Slice the zucchini into even pieces to ensure they cook uniformly.
- Cook on medium heat to avoid burning while allowing some caramelization for flavor.
- Stir occasionally, and taste as you go! Aim for about 5-7 minutes of cooking for that perfect tender bite.
This way, your zucchini adds a lovely contrast to the pasta without losing its fresh bite. Happy cooking!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
For the Pasta Dish:
- 8 ounces (225g) pasta (penne, fusilli, or spaghetti)
- 2 medium zucchinis, thinly sliced or diced
- 2 cups cherry tomatoes, halved (or 2 large ripe tomatoes chopped)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon balsamic vinegar (optional)
Time Needed:
This recipe takes about 20 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and another 10 minutes cooking everything. Quick and easy for a delightful meal!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Once it’s boiling, add your pasta and cook according to the package instructions until it’s al dente (still slightly firm to the bite). When it’s done, drain the pasta and set it aside while you prepare the veggies.
2. Sauté the Garlic:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn; we just want it to be aromatic!
3. Cook the Zucchini:
Next, add the sliced zucchini to the skillet. Cook it for about 5-7 minutes, stirring occasionally until the zucchini is tender yet still has a little crunch. This bright green veggie adds a lovely texture!
4. Add the Tomatoes:
Now it’s time to add those juicy cherry tomatoes! Toss them in and cook for another 3-4 minutes. You’ll know they’re ready when they start to soften and release their delicious juices, making everything more flavorful.
5. Season and Combine:
Season your veggies with salt, pepper, and red pepper flakes if you like a bit of heat. Stir well to combine everything. Now, add your drained pasta to the skillet and gently toss everything together to mix the flavors.
6. Finish and Serve:
Remove the skillet from heat. Stir in the fresh basil for a pop of color and flavor. If you want, drizzle a bit of balsamic vinegar for extra zest. Finally, serve your pasta hot, topped with grated Parmesan cheese if you prefer!
Enjoy your fresh and easy tomato zucchini pasta! It’s perfect for a cozy dinner or a quick lunch. 😊
FAQ for Easy Tomato Zucchini Pasta
Can I Use Different Pasta Shapes?
Absolutely! This recipe works well with any pasta shape you prefer, such as penne, fusilli, or spaghetti. You can also opt for whole wheat or gluten-free pasta to suit your dietary needs.
How Can I Make This Recipe Vegan?
To make this dish vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. You can also add nutritional yeast for a cheesy flavor without dairy!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta on the stovetop or in the microwave. You may want to add a splash of olive oil or a little water to help revive the sauce.
What Other Vegetables Can I Add?
This pasta is very versatile! Feel free to add other vegetables like bell peppers, spinach, or mushrooms. Just be sure to adjust the cooking time for any additional veggies to ensure they’re cooked to your liking!
