This Easy Tomato Zucchini Pasta is a fresh and colorful dish that packs a lot of flavor. With juicy tomatoes, tender zucchini, and a sprinkle of cheese, it’s a quick, tasty meal!
Key Ingredients & Substitutions
Pasta: I love using rotini because its shape holds sauces well. Feel free to swap it with penne or farfalle if you prefer. Gluten-free pasta works too if you have dietary needs.
Zucchini: Fresh zucchini adds a mild flavor and great texture. You can substitute it with yellow squash or even bell peppers if zucchini isn’t available.
Cherry Tomatoes: These pack a sweet and juicy taste. If you can’t find them, regular tomatoes chopped into bite-sized pieces will do. Canned tomatoes can be used as a last resort; just drain excess liquid.
Parmesan Cheese: Freshly grated Parmesan gives richness. If you’re looking for a dairy-free option, nutritional yeast offers a similar cheesy flavor.
How Do You Get Perfectly Cooked Pasta Every Time?
Cooking pasta seems simple, but there are a few tricks for success. First, always use enough water and salt—it should taste like the sea! This adds flavor to the pasta itself.
- Boil enough water for the pasta to move freely.
- Check the cooking time on the package, setting a timer a minute earlier. You want it al dente—firm to the bite!
- Before draining, save a cup of pasta water. This starchy water helps bind your sauce later on.
With these tips, you’ll have perfectly cooked pasta that pairs wonderfully with your sauce! Enjoy the process!
How to Make Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz rotini pasta (or your favorite short pasta)
- For the Vegetable Medley:
- 2 tbsp olive oil
- 1 medium zucchini, sliced into rounds
- 1 ½ cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- For Seasoning and Topping:
- Salt and black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes total. You’ll spend around 10 minutes preparing your ingredients and cooking the pasta, and the rest will be for sautéing the veggies and tossing everything together. It’s quick and easy, perfect for a busy weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until it’s al dente. Remember to reserve about 1/2 cup of the pasta water before draining the pasta. This water will help bind your dish together later.
2. Sauté the Garlic:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds. You want it to be fragrant but not browned—golden garlic is key!
3. Add the Zucchini:
Next, toss the sliced zucchini into the skillet. Sauté them for about 4-5 minutes, stirring occasionally until they start to soften and turn a bright green.
4. Incorporate the Tomatoes:
Now, add the halved cherry tomatoes and optional red pepper flakes to the pan. Cook for another 3-4 minutes until the tomatoes soften. You’ll notice they start to release their juices, creating a lovely sauce.
5. Combine Pasta with Veggies:
After the tomatoes are cooked, add the drained pasta to the skillet. Gently toss everything together to mix. If it looks a bit dry, slowly add some of the reserved pasta water until the desired consistency is achieved.
6. Final Seasoning:
Season your mixture with salt and black pepper to your taste. Now, stir in the freshly grated Parmesan cheese until it melts and evenly covers the pasta and veggies. This will add a rich flavor that brings the dish together!
7. Garnish and Serve:
Remove the skillet from heat and sprinkle the pasta with chopped fresh parsley for a lovely finishing touch. Serve warm, with extra Parmesan available on the side for those who like a little more cheesy goodness!
Enjoy your vibrant, fresh Easy Tomato Zucchini Pasta! It’s a delightful and comforting dish that you’ll want to make again and again!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Different Vegetables in This Recipe?
Absolutely! You can easily swap in your favorite vegetables. Bell peppers, spinach, or even asparagus would make great alternatives. Just adjust the sautéing time as some vegetables may take longer or shorter to cook.
What Can I Use Instead of Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast adds a cheesy flavor without the dairy. You could also try using Pecorino Romano for a sharper taste, or leave it out entirely for a lighter dish.
How Should I Store Leftover Pasta?
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or a drizzle of olive oil to prevent it from drying out, and warm gently on the stove or in the microwave.
Can I Make This Pasta Gluten-Free?
Yes! Use gluten-free pasta to make this dish gluten-free. Just keep an eye on the cooking times as they can vary from regular pasta.
