This Easy Tomato Zucchini Pasta is a tasty way to enjoy fresh veggies! With juicy tomatoes and soft zucchini, it comes together quickly and makes a bright, healthy dish.
You’ll love how simple this recipe is—just cook the pasta, sauté the veggies, and mix it all together. Perfect for busy nights or when you want something light and yummy!
Key Ingredients & Substitutions
Rotini: This spiral-shaped pasta is fantastic for holding onto sauce and veggies. If you don’t have rotini, feel free to swap it for penne, fusilli, or spaghetti. Those all work well, too!
Olive Oil: Olive oil adds a great flavor. You can use any oil you have on hand, like avocado or canola oil, but I always find olive oil gives a nice depth to the dish.
Garlic: Fresh garlic brings amazing flavor. If you’re in a pinch, garlic powder can substitute, but fresh garlic really elevates this dish!
Zucchini: This veggie adds crunch and nutrients! If you don’t have zucchini, try using bell peppers or asparagus for a different twist.
Cherry Tomatoes: Sweet cherry tomatoes bring juiciness. If they’re unavailable, canned diced tomatoes can work, just drain them first to avoid excess moisture.
How Do I Get My Zucchini Just Right?
Getting the zucchini soft without turning it mushy is key. Start with medium heat to cook it just enough. Here’s a simple process:
- Cut zucchini into thicker rounds to keep them sturdy as they cook.
- Cook for 4-5 minutes; it should be tender but still have a nice bite.
- Don’t overcrowd the skillet; this helps them cook evenly.
Cooking them at the right temperature ensures they soak up all the flavors without losing their shape!
How to Make Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini (or any short pasta)
For the Vegetable Mixture:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into thick rounds
- 1 1/2 cups cherry tomatoes, halved
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
For Garnishing:
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This delicious dish only takes about 15 minutes of prep time and around 10-15 minutes of cooking time. In total, you’ll need about 30 minutes to make it from start to finish. Perfect for a quick weeknight meal or a lovely weekend dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini and cook it according to the package instructions until it’s al dente. Once it’s cooked, drain the pasta and set it aside for later.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once it’s warm, add the minced garlic and sauté it for about 30 seconds. Watch carefully to ensure it doesn’t burn, as burnt garlic can taste bitter!
3. Cook the Zucchini:
Next, add the sliced zucchini to the skillet. Cook them for about 4-5 minutes, stirring occasionally, until they start to soften but still have a little crunch. Zucchini is best when it’s not overcooked!
4. Add the Tomatoes:
Now, toss in the halved cherry tomatoes, along with salt, freshly ground black pepper, and red pepper flakes if you like a bit of spice. Cook this mixture for another 3-4 minutes, just until the tomatoes start to soften and release their delicious juices.
5. Combine with Pasta:
Add your drained pasta to the skillet and toss everything together. Mix until the pasta is well combined with the vegetables and heated through, about 1-2 minutes.
6. Finish and Serve:
Remove the skillet from the heat and sprinkle the grated Parmesan cheese and fresh parsley over the top. Taste and adjust the seasoning if needed. Serve your delightful Tomato Zucchini Pasta immediately, garnished with extra pepper or cheese if desired!
Enjoy your bright, fresh, and easy tomato zucchini pasta—it’s sure to be a hit!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Different Types of Pasta?
Absolutely! Feel free to swap the rotini for any short pasta you have, like penne or fusilli. Longer pasta, such as spaghetti, also works well—just be sure to adjust the cooking time as needed.
What If I Don’t Have Cherry Tomatoes?
No worries! You can use canned diced tomatoes instead. Just drain them first to avoid excess moisture. Fresh grape tomatoes or even larger tomatoes cut into chunks would work too!
Can I Make This Dish Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply omit the Parmesan cheese or use a dairy-free cheese substitute. Nutritional yeast can also add a cheesy flavor without the dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of olive oil to keep it moist.
