This easy tomato zucchini pasta is a winner on busy nights! It’s made with fresh tomatoes and tender zucchini, creating a simple yet tasty meal that everyone will love.
Plus, you’ll be amazed at how quickly it comes together. I whip it up in under 30 minutes, which means more time for dessert! Who doesn’t love that? 🍝
Key Ingredients & Substitutions
Pasta: I love using spaghetti for this recipe, but penne or any pasta you have on hand works well too. If you want a lighter option, try zucchini noodles (zoodles) for a gluten-free version.
Zucchini: Fresh zucchini is the star here! If you can’t find zucchini, yellow squash is a great substitute. It has a similar texture and taste.
Tomatoes: Fresh tomatoes bring a bright flavor. However, canned diced tomatoes do the trick if fresh ones aren’t available. Just make sure they’re good quality for the best taste.
Basil: Fresh basil adds amazing flavor. If you don’t have any, try Italian seasoning or even fresh parsley as a substitute, though it won’t be quite the same.
Parmesan Cheese: While Parmesan adds depth, you can use Pecorino Romano for a sharper taste. For a dairy-free option, nutritional yeast works well too!
How Do I Get My Zucchini Perfectly Cooked?
Cooking zucchini to the proper texture is essential for this dish. You want it tender but not mushy. Here’s how to achieve that:
- Start by slicing zucchini into evenly-sized half-moons so they cook uniformly.
- Cook in hot oil until just tender; this usually takes about 5-7 minutes. Stir occasionally but allow them to brown a bit.
- Don’t overcrowd the pan! If you do, the zucchini will steam instead of sauté, preventing that nice browning we want.
Paying attention to these little details will elevate your dish and ensure your zucchini is perfectly cooked!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- Pasta: 8 oz (225g) pasta (spaghetti, penne, or your choice)
- Cooking Oil: 2 tbsp olive oil
- Zucchini: 2 medium zucchinis, sliced into half-moons
- Garlic: 3 garlic cloves, minced
- Tomatoes: 3 cups fresh tomatoes, chopped (or 1 can diced tomatoes)
- Red Pepper Flakes: 1/4 tsp (optional)
- Seasoning: Salt and black pepper, to taste
- Basil: 1/4 cup fresh basil leaves, chopped
- Cheese: 1/4 cup grated Parmesan cheese (optional)
- Garnish: Fresh basil or parsley, for garnish
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare and cook, making it the perfect quick meal for busy days or cozy dinners. You’ll love how fresh and flavorful it is!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your choice of pasta and cook according to the package instructions until al dente (firm to the bite). After cooking, drain the pasta and set it aside for later.
2. Sauté the Garlic:
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 gently sauté for about 30 seconds until fragrant. Be sure to stir it a bit so it doesn’t burn!
3. Add the Zucchini:
Next, add the sliced zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden. It should be soft but still have a bit of crunch to it.
4. Prepare the Tomato Sauce:
Now it’s time to incorporate the tomatoes! Add the chopped fresh tomatoes (or canned tomatoes) into the skillet along with the red pepper flakes if you like a little heat. Cook everything together for another 5-7 minutes, allowing the sauce to thicken slightly as it simmers.
5. Season the Sauce:
Once the sauce is simmering, season it with salt and black pepper to taste. This is your chance to adjust the flavors to your liking!
6. Combine Pasta and Sauce:
Take the cooked pasta and toss it into the skillet with the tomato zucchini sauce. Mix everything together gently so that the pasta is well coated in the sauce.
7. Final Touch:
Lastly, stir in the chopped fresh basil, adding a lovely aroma and flavor to the dish.
8. Serve:
Serve your delicious pasta immediately, topped with grated Parmesan cheese if desired, and garnish with more fresh basil or parsley for a pop of color.
Enjoy your quick, fresh, and vibrant tomato zucchini pasta! It’s packed with flavors and perfect for any night of the week! 🍽️
FAQ for Easy Tomato Zucchini Pasta
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just thaw it in the refrigerator overnight and pat it dry with paper towels to remove excess moisture before cooking. Frozen zucchini may be a bit softer than fresh, so keep an eye on cooking time to avoid mushiness.
What Pasta Alternatives Can I Use?
If you need a gluten-free alternative, you can use gluten-free pasta or even spiralized vegetables like zucchini noodles (zoodles). Just remember that cooking times may vary, so check the package instructions for best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through. You might want to add a splash of olive oil or a bit of water to prevent drying out.
Can I Add Other Vegetables?
Absolutely! This recipe is very versatile. You can mix in other vegetables like bell peppers, spinach, or mushrooms. Just make sure to cook them until tender before adding the tomatoes to ensure everything is cooked perfectly!
