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Tomato Zucchini Pasta

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The aroma of fresh tomatoes and sautéed zucchini wafts through the kitchen, promising a delightful culinary experience. This Tomato Zucchini Pasta isn’t just a meal; it’s a celebration of summer flavors that dances on your palate with every bite. Fresh Summer Salad Creamy Chicken Pasta recipe. For more inspiration, check out this Chicken Sausages with Zucchini and Pasta recipe.

Picture this: a cozy dinner with friends, laughter echoing, and this vibrant dish stealing the spotlight. With its colorful veggies and hearty pasta, it’s perfect for any occasion, whether it’s a casual weeknight or a festive gathering. Trust me, the flavor explosion will have everyone begging for seconds.

Why You'll Love This Recipe

  • This Tomato Zucchini Pasta is incredibly easy to prepare, making it ideal for busy weeknights
  • The combination of fresh vegetables creates a vivid and appealing presentation
  • Each bite bursts with flavor while being healthy and satisfying
  • Plus, you can easily modify it to suit your taste preferences or dietary needs

I once served this dish to my family during a last-minute dinner party. Their delighted reactions were priceless, especially when my brother declared it “the best pasta ever.”

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

  • Pasta: I recommend using spaghetti or penne; they hold sauce beautifully and offer great texture.

  • Fresh Tomatoes: Choose ripe tomatoes for maximum flavor; heirloom varieties are particularly juicy and sweet.

  • Zucchini: Look for firm zucchini without blemishes; they add crunch and nutrition to the dish.

  • Garlic: Fresh garlic cloves are essential; they infuse the dish with savory depth and aroma.

  • Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances flavor without overpowering.

  • Basil: Fresh basil leaves bring bright flavor; if unavailable, dried basil works in a pinch.

  • Parmesan Cheese: Grated Parmesan adds creaminess; don’t skip this step for an authentic Italian touch.

  • Salt and Pepper: Essential for seasoning; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Get ready to whip up this delightful Tomato Zucchini Pasta! Follow these simple steps for success. Steak Pasta variation.

Cook the Pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente—about 8-10 minutes should do.

Sauté the Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds—but don’t let it brown!

Add Tomatoes and Zucchini: Toss in diced tomatoes and sliced zucchini into the skillet. Cook until the vegetables soften but still retain some crunch—around 5-7 minutes—and season with salt and pepper.

Combine Everything Together: Once the pasta is cooked, drain it (don’t rinse!) and add it directly to the skillet with veggies. Gently toss everything together over low heat so that flavors meld beautifully.

Add Finishing Touches: Remove from heat and stir in fresh basil leaves along with grated Parmesan cheese. Adjust seasoning if necessary—taste testing is encouraged!

Now you’re ready to serve this delightful dish! Enjoy your Tomato Zucchini Pasta hot from the pan with an extra sprinkle of cheese on top if you’re feeling decadent. Mediterranean Grilled Cheese Bon appétit!

You Must Know

  • Mastering Tomato Zucchini Pasta is easier than it seems
  • The vibrant colors and fresh flavors create a dish that’s as beautiful as it is delicious
  • Perfect for busy weeknights or impressing guests, this recipe will quickly become a family favorite

Perfecting the Cooking Process

Start by sautéing the zucchini until tender, then add garlic and tomatoes. Cook pasta while the sauce simmers for perfect timing and flavor integration.

Serving and storing

Add Your Touch

Feel free to add spices like red pepper flakes for heat or fresh basil for a fragrant twist. You can also swap out zucchini for other seasonal veggies.

Storing & Reheating

Store leftover Tomato Zucchini Pasta in an airtight container in the fridge for up to three days. To reheat, gently warm it on the stove with a splash of water.

Chef's Helpful Tips

  • For perfect Tomato Zucchini Pasta, use firm zucchini to avoid mushiness
  • Always season your pasta water generously; it makes a world of difference in flavor
  • Adding a sprinkle of parmesan right before serving elevates this dish to gourmet status

Sharing my first attempt at making Tomato Zucchini Pasta was hilarious; my friends couldn’t stop laughing when I mistook salt for sugar!

FAQs

FAQ

How do I make Tomato Zucchini Pasta vegan?

Simply omit any cheese or swap it with nutritional yeast for a cheesy flavor.

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes work great when fresh ones aren’t in season.

What pasta types pair best with this dish?

Any pasta works well, but spaghetti or penne are particularly delightful choices.

Print
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Tomato Zucchini Pasta


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  • Author: Liza Hammilton
  • Total Time: 25 minutes
  • Yield: Serves 4

Description

Tomato Zucchini Pasta is a vibrant and flavorful dish that perfectly captures the essence of summer. Bursting with fresh tomatoes, crunchy zucchini, and aromatic garlic, this pasta is not only simple to prepare but also a healthy choice for any occasion. Whether it’s a cozy weeknight dinner or a festive gathering with friends, each bite delivers a delightful explosion of flavors that will leave everyone asking for more.


Ingredients

Scale
  • 8 oz spaghetti or penne
  • 2 cups ripe tomatoes, diced
  • 1 medium zucchini, sliced
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • ½ cup fresh basil leaves, chopped
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
  2. In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add diced tomatoes and sliced zucchini to the skillet. Cook for 5-7 minutes until vegetables soften but remain slightly crunchy. Season with salt and pepper.
  4. Combine cooked pasta with the vegetable mixture in the skillet over low heat, tossing gently.
  5. Stir in fresh basil and grated Parmesan cheese before serving hot.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 320
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 10mg

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