This Easy Tomato Zucchini Pasta is fresh and colorful! It pairs juicy tomatoes with tender zucchini for a light meal that’s bursting with flavor and ready in no time.
I love how quick this dish is to make! Just cook the pasta, toss it with zucchini and tomatoes, and enjoy a tasty dinner. Perfect for those busy nights when you want something delicious!
Key Ingredients & Substitutions
Pasta: I recommend using rotini or fusilli because their shapes catch the sauce beautifully. If you’re gluten-free, use gluten-free pasta or vegetable noodles for a lighter option.
Zucchini: Fresh zucchini adds a great crunch. You can substitute it with yellow squash or even bell peppers for a different flavor and texture.
Cherry tomatoes: They bring sweetness and juiciness to the dish. If you can’t find them, regular tomatoes diced up work well too. Just make sure to cook them a bit longer to soften.
Parmesan cheese: Grated Parmesan adds a nice salty kick. If you want a dairy-free option, nutritional yeast is a great substitute, providing a cheesy flavor.
How Do I Make the Perfect Sautéed Vegetables?
Sautéing zucchini and tomatoes is key to unlocking their flavors. The goal is to cook them just enough to soften without losing their shape. Here’s how to do it:
- Heat olive oil in a skillet over medium heat; this prevents burning.
- Add minced garlic and cook until fragrant—but keep an eye on it; it can burn quickly!
- Then, toss in zucchini and cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally.
- The zucchini should be tender but still firm, and tomatoes should start to release their juices, which creates a lovely light sauce.
Remember, cooking these vegetables with a little patience will enhance their natural flavors and make your pasta shine!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini or fusilli pasta (about 2 cups)
For the Veggies:
- 1 tbsp olive oil
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Garnish:
- 1/4 cup fresh parsley, chopped
- 2 tbsp grated Parmesan cheese (plus extra for garnish)
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and cook. You’ll spend about 10 minutes boiling the pasta and another 10 minutes sautéing the vegetables and tossing everything together. It’s a quick and easy meal that doesn’t sacrifice flavor!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini or fusilli pasta and cook according to the package instructions until it’s al dente. Don’t forget to reserve 1/4 cup of the pasta cooking water before draining the rest and setting the pasta aside.
2. Sautéing the Vegetables:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once hot, add the minced garlic and sauté it for about 30 seconds. Be careful not to let it burn, as it can turn bitter!
3. Adding Zucchini and Tomatoes:
Next, toss in the sliced zucchini and halved cherry tomatoes. Stir everything around and cook for about 5-7 minutes, or until the zucchini becomes tender and the tomatoes start to soften and release their juices. You’re aiming for a nice mix of flavors here!
4. Seasoning the Dish:
Once your veggies are looking good, sprinkle in the red pepper flakes (if using), and season it with salt and freshly ground black pepper to taste. This part really builds flavor in your dish.
5. Mixing it All Together:
Now, it’s time to add the drained pasta to the skillet with the vegetables. Give everything a good stir to combine. Pour in the reserved pasta cooking water and add the Parmesan cheese. Mix it well so the cheese creates a light, creamy sauce that coats the pasta and vegetables evenly.
6. Finishing Touches:
Remove the skillet from heat, and gently stir in the chopped fresh parsley. It adds a lovely fresh flavor and a pop of color to your dish!
7. Serving:
Serve your Easy Tomato Zucchini Pasta immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper for that finishing touch. Dig in and enjoy this fresh and flavorful meal!
Happy cooking, and I hope you enjoy every bite of this delightful pasta dish!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Other Types of Pasta?
Absolutely! You can substitute rotini or fusilli with any pasta you prefer, such as penne, spaghetti, or gluten-free options. Just adjust the cooking time according to the type of pasta you choose!
How Can I Make This Recipe Vegan?
To make this dish vegan, simply omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor without the dairy. You can also add extra vegetables or chickpeas for additional protein!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to help loosen the pasta and prevent it from drying out.
What Other Vegetables Can I Add?
This dish is very versatile! Feel free to add other vegetables like bell peppers, spinach, or mushrooms. Just make sure to adjust the cooking time based on how long they need to become tender.
