This Easy Tomato Zucchini Pasta is a fresh and tasty dish! With ripe tomatoes, tender zucchini, and pasta, it’s a perfect meal for any day of the week.
Making this dish is a breeze! Just sauté the veggies, mix in the pasta, and enjoy. I love how colorful it is—makes me feel like a chef, even if I just reheated leftovers! 🍝
Key Ingredients & Substitutions
Pasta: I used spaghetti, but feel free to swap it for any pasta you like! Penne, fusilli, or gluten-free options also work well. Cooking time may vary, so check the package instructions.
Zucchini: Fresh zucchini is key for this dish. If you can’t find zucchini, yellow squash makes a great substitute! Just slice it the same way.
Cherry Tomatoes: I recommend using a mix of red and yellow tomatoes for color and sweetness. If they’re out of season, canned diced tomatoes can do the trick. Just drain them well!
Olive Oil: Use extra virgin olive oil for the best flavor. If you need a neutral oil, grapeseed or canola oil works, though I love the taste of olive oil in this dish.
Parmesan Cheese: Grated Parmesan adds richness. If you want to keep it dairy-free, try nutritional yeast for a cheesy flavor without the cheese.
How Do You Achieve the Best Flavor from Zucchini?
Sautéing zucchini to enhance its flavor is super simple. Start by slicing it into half-moons. Here are some tips to make them delicious:
- Use medium heat to allow even cooking and browning.
- Avoid over-crowding the pan. Cook in batches if needed to get that nice golden color.
- Season with a bit of salt while cooking. This helps draw out moisture and enhances the flavor.
Taking these small steps will make your zucchini tender and flavorful, perfectly complementing the pasta!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- Pasta: 8 ounces spaghetti or your favorite pasta
- Zucchini: 2 medium zucchinis, sliced into half-moons
- Cherry Tomatoes: 1 cup halved (mix of red and yellow)
- Olive Oil: 3 tablespoons, divided
- Garlic: 2 cloves, minced
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Seasonings: Salt and black pepper to taste
- Parmesan Cheese: 1/4 cup grated (plus extra for garnish)
- Fresh Herbs: Basil or Italian seasoning (optional)
How Much Time Will You Need?
This delicious dish takes about 20-25 minutes to prepare and cook. You’ll spend around 10 minutes cooking the pasta and about 10-15 minutes sautéing the vegetables. Quick, easy, and everyone’s favorite!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente (firm to the bite!). When it’s done, drain the pasta but save about 1/2 cup of the pasta water for later.
2. Sauté the Zucchini:
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes, stirring occasionally, until it’s tender and lightly browned. This will enhance its flavor!
3. Add Garlic and Red Pepper Flakes:
Stir in the minced garlic and, if you like a bit of heat, add the red pepper flakes. Cook for about 1 minute until you can smell the garlic. It should be fragrant but not burned.
4. Toss in the Cherry Tomatoes:
Add the halved cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring gently, until they soften and start to release their juices. This adds a lovely fresh sweetness to the dish!
5. Combine with Pasta:
Next, add the drained pasta directly into the skillet with the sautéed veggies. Toss everything together to combine the flavors.
6. Finish with Olive Oil and Parmesan:
Pour in the last tablespoon of olive oil and sprinkle the grated Parmesan cheese over the pasta. Toss everything well, adding a bit of the reserved pasta water if needed to create a nice coating on the pasta.
7. Season and Serve:
Finally, season with salt and black pepper to taste. If you love fresh herbs, sprinkle some chopped basil or Italian seasoning on top. Serve immediately, garnished with extra Parmesan cheese if you like.
Enjoy your colorful, easy, and fresh Tomato Zucchini Pasta! It’s perfect for a weeknight dinner and packed with great flavors.
FAQ for Easy Tomato Zucchini Pasta
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to add or substitute with vegetables like bell peppers, spinach, or mushrooms. Just adjust cooking times based on the vegetables used to ensure everything is tender.
What If I Don’t Have Fresh Basil?
No problem! Dried Italian seasoning can be a great substitute in this recipe. Use about 1 teaspoon of it to bring similar flavors. If you have fresh parsley or oregano on hand, those work well too!
How Can I Make This Dish Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply substitute the Parmesan cheese with a plant-based cheese or nutritional yeast for a cheesy flavor without the dairy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet with a splash of olive oil or water to prevent sticking.
