Tomato Zucchini Pasta (Printable)
Tender zucchini and ripe tomatoes with garlic, fresh herbs, and pasta create a vibrant summery Italian dish.
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved or 2 large ripe tomatoes, diced
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 12 oz dried pasta (spaghetti, penne, or fusilli)
→ Pantry & Dairy
06 - 3 tbsp extra virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1/2 tsp chili flakes (optional)
09 - 1/4 cup freshly grated Parmesan cheese or vegetarian hard cheese
→ Fresh Herbs
10 - 2 tbsp fresh basil leaves, chopped plus extra for garnish
11 - 1 tbsp fresh parsley, chopped (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.
03 - Add garlic and zucchini to the skillet. Cook, stirring occasionally, for about 5 minutes until zucchini is tender but not mushy.
04 - Add tomatoes and chili flakes if using. Season with salt and pepper. Cook for another 5-6 minutes, letting tomatoes soften and release their juices.
05 - Add cooked pasta to the skillet along with half of the reserved pasta water. Toss to combine, adding more water as needed for a silky sauce.
06 - Remove from heat. Stir in Parmesan, basil, and parsley. Adjust seasoning to taste. Serve immediately, topped with extra Parmesan and fresh basil if desired.
# Expert Advice:
01 -
- The vegetables create their own silky sauce as they cook down, meaning less work and more flavor
- Ready in under 40 minutes but tastes like something that simmered all afternoon
- Endlessly adaptable, whatever vegetables or herbs you have on hand will work beautifully
02 -
- The pasta water creates an emulsion with the olive oil that transforms this from a pile of ingredients into a cohesive dish
- Don't rush the vegetable stage, let them develop some golden edges for deeper flavor
- Add more pasta water if the sauce looks too tight, it should coat the pasta generously
03 -
- Room temperature vegetables cook more evenly and predictably than cold from the refrigerator
- Don't overcrowd your pan or the vegetables will steam instead of developing flavor