This Easy Tomato Zucchini Pasta is a bright and fresh dish. With juicy tomatoes and tender zucchini, it’s a great way to enjoy veggies in a tasty meal!
It’s super simple to make, just sauté the veggies, mix with pasta, and you’re done! I love adding a sprinkle of cheese on top—yum! 🍝
Key Ingredients & Substitutions
Pasta: I recommend using rotini or fusilli for a great texture. If you’re gluten-free, try chickpea or quinoa pasta instead, which are both healthy options that hold up well in this dish.
Zucchini: Fresh zucchinis are perfect here, thinly sliced for even cooking. If you’re out of zucchini, yellow squash works as a nice substitute, or even bell peppers for a different flavor.
Cherry Tomatoes: Sweet and juicy, they burst with flavor! If they’re not in season, canned diced tomatoes can work, just drain them first.
Garlic: Fresh garlic is best. If you only have garlic powder, use about ¼ teaspoon. You could also swap for shallots for a milder flavor.
Herbs: Fresh parsley is great for garnishing, but you can also use basil or even spinach for extra nutrients and flavor. Dried herbs are fine if fresh isn’t available, just adjust the amount accordingly!
How Do I Cook the Perfect Zucchini for This Dish?
Cooking zucchini can sometimes be tricky because it can become mushy if overcooked. Here’s how to get it just right:
- Start with medium heat on your skillet to gently cook the zucchini.
- Cook for about 4-5 minutes until it’s tender but still has a bite. It’s okay if it still looks a bit firm.
- Remember to stir occasionally to ensure even cooking and prevent sticking.
- Adding the cherry tomatoes later helps them stay juicy without turning to mush when mixed.
These simple steps will help you get perfectly cooked zucchini that’s delicious in your pasta!
Easy Tomato Zucchini Pasta
Ingredients
- 8 oz (about 225g) rotini or fusilli pasta
- 1 tbsp olive oil
- 2 medium zucchinis, sliced into thick rounds or half-moons
- 1 ½ cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ½ tsp dried oregano (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped (for garnish)
- ¼ cup grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This delicious Easy Tomato Zucchini Pasta takes about 25 minutes in total. You’ll spend around 10 minutes prepping the ingredients and another 15 minutes cooking! It’s a quick and healthy meal option perfect for any night of the week!
Step-by-Step Instructions
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente (tender but still firm). After it’s done, drain the pasta and set it aside.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic to the skillet and sauté for about a minute, just until it becomes fragrant (be careful not to let it burn!). Next, add the sliced zucchini and cook for about 4-5 minutes, stirring occasionally, until the zucchini starts to soften.
3. Add Tomatoes & Season:
Now it’s time to add the halved cherry tomatoes and the dried oregano (if you’re using it). Continue to cook for another 3-4 minutes. The tomatoes will start to soften and release their juices, mixing wonderfully with the zucchini. Season everything with salt and freshly ground black pepper to taste.
4. Combine with Pasta:
Once your vegetable mixture is complete, gently fold in the drained pasta. Toss everything together in the skillet for about 1-2 minutes until combined and warm.
5. Garnish and Serve:
Remove the skillet from the heat and sprinkle the chopped parsley over the top. If you’d like, serve your pasta with a sprinkle of grated Parmesan cheese.
Dig in and enjoy your fresh and easy tomato zucchini pasta!
FAQs about Easy Tomato Zucchini Pasta
Can I Use Other Types of Pasta?
Absolutely! You can substitute rotini or fusilli with any pasta shape you prefer, like penne, spaghetti, or gluten-free alternatives such as brown rice pasta or chickpea pasta. Just be sure to adjust the cooking time according to the package instructions.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use yellow squash, bell peppers, or even asparagus. Just be mindful of the cooking time, as different vegetables may require slightly different cooking lengths to achieve the right texture.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or replace it with a vegan cheese alternative. Nutritional yeast is also a great option for adding a cheesy flavor without the dairy.
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove with a splash of olive oil or water to prevent it from drying out. You can also microwave it in short intervals, stirring occasionally.
