Delicious Pasta with Zucchini and Tomatoes Recipe

Imagine the aroma of sautéed garlic mingling with fresh zucchini and sun-ripened tomatoes, wafting through your kitchen like a delicious invitation. This Pasta with Zucchini and Tomatoes is not just a meal; it’s a celebration of flavors that dance together in perfect harmony. Butternut Squash Mac and Cheese Cheese Tortellini Pasta Salad As you twirl strands of pasta around your fork, the vibrant colors bounce off the plate, promising a delightful culinary experience. For more inspiration, check out this delicious garlic butter green beans recipe.

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Now picture this: It’s a warm summer evening, and you’ve gathered friends for dinner. You serve this dish, and suddenly, everyone’s taste buds are in a frenzy of delight. Laughter fills the air as they ask for seconds (or maybe even thirds). This recipe is perfect for those moments when you want to impress without spending hours in the kitchen.

I still remember the first time I made this dish; my friends devoured it in minutes and insisted I keep making it for every gathering!

Essential Ingredients

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

• Pasta: Any shape will do! I prefer penne or spaghetti for their ability to hold onto sauce.
• Zucchini: Choose firm zucchinis with smooth skin for the best texture.
• Cherry Tomatoes: Opt for sweet cherry tomatoes; their juiciness elevates the dish significantly.
• Garlic: Fresh garlic cloves are essential; they add depth and aroma that dried garlic cannot match.
• Extra Virgin Olive Oil: Use high-quality oil for drizzling at the end; it adds richness to your dish.
• Basil Leaves: Fresh basil brings an aromatic freshness that really makes this dish sing.
• Parmesan Cheese: Grate fresh Parmesan on top just before serving for an irresistible finish!

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

Let’s Make it Together

Prep Your Pasta: Start by boiling water in a large pot. Once boiling, add salt generously before tossing in your pasta of choice. Cook until al dente according to package instructions.

Sauté Those Veggies: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds—before adding sliced zucchini.

Add Tomatoes: Once the zucchini begins to soften (about 5 minutes), toss in halved cherry tomatoes. Stir frequently until they burst open and release their juicy goodness.

Combine Everything: Drain your pasta once cooked and reserve some pasta water. Add the drained pasta directly into the skillet with veggies, along with some reserved water if needed.

Finish Strong: Toss everything together over low heat, allowing flavors to meld beautifully. Remove from heat and stir in chopped fresh basil leaves.

Serve It Up: Plate generously and sprinkle freshly grated Parmesan cheese on top before serving; feel free to garnish with more basil if you’re feeling fancy!

With these steps complete, you’re ready to enjoy a delightful bowl of Pasta with Zucchini and Tomatoes that showcases both simplicity and flavor! Chipotle Tahini Bowl.

Perfecting the Cooking Process

Start by cooking your pasta until al dente while sautéing zucchini and tomatoes in olive oil. This timing ensures everything is hot and ready to mix without overcooking any component.

Add Your Touch

Feel free to swap out zucchini for other vegetables like bell peppers or spinach. Adding spices like red pepper flakes can give your dish an unexpected kick that elevates the flavor profile.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove with a splash of olive oil to revive its flavors.

Sharing my first attempt at pasta with zucchini and tomatoes is quite amusing! My family was skeptical, but once they tasted it, they couldn’t stop raving about how fresh and flavorful it was! Ground Turkey Pasta Bake.

FAQ

Can I use frozen zucchini for this recipe?

Frozen zucchini can be used but will result in a softer texture when cooked.

What type of pasta works best for zucchini and tomatoes?

Any pasta shape works well; however, spaghetti or penne are excellent choices.

How can I make this dish vegan?

Simply omit cheese or use a plant-based alternative for a delicious vegan option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pasta with Zucchini and Tomatoes

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• Author: Emma Taylor
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Savor the vibrant flavors of summer with this Pasta with Zucchini and Tomatoes. Bursting with fresh ingredients, this dish combines tender zucchini, juicy cherry tomatoes, and aromatic garlic, all tossed with your favorite pasta. Perfect for a relaxed dinner with friends or a quick weeknight meal, this recipe promises delightful bites that are as visually appealing as they are delicious.

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Ingredients

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• 8 oz pasta (penne or spaghetti)
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese

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Instructions

1. Prepare the pasta: Boil salted water in a large pot. Add pasta and cook until al dente according to package instructions. Drain and reserve some cooking water.
2. Sauté the vegetables: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add zucchini: Stir in sliced zucchini and cook for about 5 minutes until slightly softened.
4. Incorporate tomatoes: Mix in halved cherry tomatoes and continue stirring until they burst open.
5. Combine: Add drained pasta to the skillet along with reserved pasta water as needed; toss to combine over low heat.
6. Finish: Stir in chopped basil and top with freshly grated Parmesan before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (approximately 230g)
• Calories: 350
• Sugar: 4g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 15mg