why make this recipe
This Tomato Zucchini Pasta is quick, light, and full of fresh flavors. It uses common ingredients and cooks in one pan plus a pot for pasta. You get a healthy meal fast with bright tomatoes and tender zucchini.
introduction
This recipe keeps things simple and tastes great on warm nights. If you like tomato pasta with a creamy touch, try a similar idea like the creamy tomato garlic pasta recipe for another easy weeknight meal.
how to make Tomato Zucchini Pasta
Follow the steps below. Cook the pasta, sauté the garlic and zucchini, add tomatoes, then toss everything together. Use a little reserved pasta water if you want a looser sauce.
Ingredients :
- 2 cups pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium zucchinis, sliced
- 2 cups cherry tomatoes, halved
- Salt and pepper to taste
- Basil for garnish
Directions :
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving some pasta water if desired.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30-45 seconds.
- Add sliced zucchini to the skillet. Stir occasionally and cook until tender and slightly golden, about 5-7 minutes.
- Stir in halved cherry tomatoes and cook until they start to soften and release some juice, approximately 2-4 minutes.
- Toss the cooked pasta with the sautéed vegetables. Season with salt and pepper to taste. Garnish with fresh basil before serving.
how to serve Tomato Zucchini Pasta
Serve warm on plates or in bowls. Add a drizzle of olive oil or a few extra basil leaves on top. You can add grated cheese if you want.
how to store Tomato Zucchini Pasta
Cool the pasta to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or olive oil.
tips to make Tomato Zucchini Pasta
- Do not overcook the zucchini; keep some bite.
- Save a little pasta water to help the sauce stick to the pasta.
- Use ripe cherry tomatoes for the best flavor.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add cooked chicken, shrimp, or white beans for more protein.
- Stir in a spoon of cream or cream cheese for a richer sauce.
- Add red pepper flakes for heat or lemon zest for brightness.
FAQs
Q: Can I use a different pasta?
A: Yes. Use any short or long pasta you like. Cooking time may change.
Q: Can I make this without olive oil?
A: You can use butter or a neutral oil, but olive oil gives the best flavor.
Q: How do I keep the zucchini from getting soggy?
A: Cook zucchini on medium-high heat and do not stir too often. Remove when slightly golden.
Q: Can I use canned tomatoes instead of fresh?
A: Yes. Use drained canned tomatoes and cook a little longer to reduce extra liquid.
Q: Is this dish good cold?
A: It works as a light pasta salad if you dress it with a little extra olive oil and vinegar.
Conclusion
This Tomato Zucchini Pasta is simple, fresh, and fast. For another light summer pasta idea you can compare flavors and methods with Food52’s summery tomato zucchini pasta.
Tomato Zucchini Pasta
Ingredients
Pasta ingredients
- 2 cups pasta Any short or long pasta can be used.
Vegetable ingredients
- 2 tablespoons olive oil Can substitute with butter or neutral oil.
- 3 cloves garlic, minced Saute until fragrant.
- 2 medium zucchinis, sliced Do not overcook; keep some bite.
- 2 cups cherry tomatoes, halved Use ripe tomatoes for best flavor.
- to taste salt and pepper Salt and pepper Adjust according to preference.
- as needed Basil for garnish Add additional leaves for garnishing.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and set aside, reserving some pasta water if desired.
Sautéing Vegetables
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30-45 seconds.
- Add sliced zucchini to the skillet. Stir occasionally and cook until tender and slightly golden, about 5-7 minutes.
- Stir in halved cherry tomatoes and cook until they start to soften and release some juice, approximately 2-4 minutes.
Combining and Serving
- Toss the cooked pasta with the sautéed vegetables. Season with salt and pepper to taste. Garnish with fresh basil before serving.
- Serve warm on plates or in bowls. Add a drizzle of olive oil or a few extra basil leaves on top. Optionally, add grated cheese.
