This Easy Tomato Zucchini Pasta is a colorful and tasty meal! With fresh tomatoes and zucchini, it’s light and full of flavors. Plus, it comes together in no time, making dinner a breeze!
I love how this dish makes veggies the stars of the show. It’s so quick to whip up, and I can usually turn to it when I need to use up garden goodies. Try it with some cheese on top! 🥗
Key Ingredients & Substitutions
Pasta: I used rotini for its fun shape that holds sauce well, but fusilli or any short pasta works well too. If you’re gluten-free, try a chickpea or quinoa pasta for a healthy twist!
Zucchini: Fresh zucchini is perfect for this dish, but yellow squash works too. You could also try eggplant if you want a different flavor and texture. Just make sure to cut it into similar-sized pieces!
Cherry Tomatoes: Their sweetness really shines in this recipe! If they’re not in season, substitute with canned diced tomatoes or use grape tomatoes. They’ll give a similar taste and texture.
Fresh Parsley: It adds freshness, but feel free to swap it with basil or oregano for a different flavor profile. Dried herbs can also work, just use a smaller amount since they’re more concentrated.
Parmesan Cheese: This really enhances the flavor. If you’re dairy-free, try nutritional yeast for a cheesy taste without the dairy!
How Can I Cook Pasta Perfectly?
Cooking pasta may seem simple but getting it just right can be tricky! Here are the steps to ensure you have perfectly al dente pasta:
- Use a large pot with plenty of salted water to prevent sticking.
- Bring the water to a full boil before adding the pasta. This helps it cook evenly.
- Stir the pasta occasionally to prevent it from clumping together.
- Taste it a minute or two before the package time to check for doneness. Al dente means it should have a slight bite to it!
- Once drained, don’t rinse unless the recipe calls for it. This keeps the starch that helps sauces cling to it.
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 oz rotini or fusilli pasta
- 2 tbsp olive oil
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This Easy Tomato Zucchini Pasta takes around 20-25 minutes to prepare and cook. It’s a quick dish that’s perfect for busy weeknights or a simple lunch. You’ll have a delightful, healthy meal on the table in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of water to a boil. Make sure to add a good amount of salt; this adds flavor to the pasta. Cook the rotini or fusilli according to the package instructions until it’s al dente, which means it’s firm to the bite. Once cooked, drain the pasta and set it aside.
2. Sauté the Veggies:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté it for about 30 seconds until it’s fragrant. Be careful not to burn the garlic!
3. Add Zucchini:
Now it’s time to add the sliced zucchini to the skillet. Cook them for about 4-5 minutes, stirring occasionally. You want them to start softening but still have a bit of crunch.
4. Incorporate Tomatoes:
Next, add the halved cherry tomatoes to the zucchini in the skillet, along with the optional red pepper flakes if you like a bit of heat. Season it with some salt and pepper. Cook this mixture for another 3-4 minutes, allowing the tomatoes to soften and release their juices.
5. Combine Pasta and Serve:
Now, toss the cooked pasta into the skillet with the veggies. Stir everything together to mix well and let the pasta absorb those delicious flavors for a minute. Remove the skillet from heat and sprinkle with fresh parsley and grated Parmesan cheese if desired.
6. Enjoy!
Your Easy Tomato Zucchini Pasta is now ready to be served! Dish it out while it’s warm and savor this lovely, colorful meal. Enjoy!
Can I Use Other Vegetables in This Pasta Dish?
Absolutely! You can add other veggies like bell peppers, spinach, or even mushrooms to enhance the flavors and nutrients. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they are tender and cooked through.
Can I Make This Recipe Vegan?
Yes, you can easily make this dish vegan by omitting the Parmesan cheese or using a dairy-free alternative. Nutritional yeast is a great substitute that adds a cheesy flavor without any dairy!
How to Store Leftovers?
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of olive oil or a bit of water to keep it from drying out.
Can I Make This Pasta Gluten-Free?
Definitely! Simply swap out the rotini or fusilli pasta for your favorite gluten-free pasta alternative, such as brown rice or chickpea pasta. Just be sure to follow the cooking instructions for the specific pasta you choose!
