Tomato Zucchini Pasta

This quick pasta with zucchini and tomatoes taste the Italian flavor in America bursts with fresh flavor and is packed with juicy Zucchini and Pasta.I love this recipe I can make them at home.It’s a terrific meal when watching the latest movies , ready in 25 minutes!

You know those nights when you’re just staring into the fridge because you’re hoping dinner will magically appear, Well this recipe was born on one of those nights when all I had was a lonely zucchini, a handful of cherry tomatoes, and a stubborn refusal to order takeout again so that’s how this Tomato Zucchini Pasta came to life.

I’m not gonna lie at first, I overcooked the zucchini which meant it turned into mush. However, the second time was total redemption because the tomatoes blistered just enough while the garlic made the whole kitchen smell like an Italian grandma’s hug and the pasta,Don’t even get me started.

Have you ever combined zucchini with pasta like this, If not, you’re about to have a serious “where has this been all my life” moment.
It’s simple and fresh plus it feels kinda rustic in the best way.
Even better, it uses up that zucchini that’s been eyeing you from the veggie drawer so no judgment here.

Ingredients :

• 2 medium zucchinis, sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh basil or parsley for garnish
• 8 oz pasta spaghetti, penne, or fusilli
• ¼ teaspoon red pepper flakes optional
• ¼ cup grated Parmesan cheese optional

How to Make Tomato Zucchini Pasta

Step 1

The first thing you need to do is cook the pasta: In a large pot, bring water to a boil. Add a generous pinch of salt and cook the pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Step 2

Second, sauté the zucchini: In a large skillet, heat olive oil over medium heat. Add the zucchini slices and cook for 4-5 minutes until golden brown and tender. Stir occasionally to prevent sticking.

Step 3

Now, add the garlic and tomatoes: Sauté the garlic and cook for about 30 seconds until fragrant. Add the cherry tomatoes, salt, pepper, Italian herbs, and red pepper flakes. Cook for 5-6 minutes, gently squeezing the tomatoes to release their juices. Toss the ingredients: Add the drained pasta to the pan. Pour in a little of the remaining pasta cooking water to help everything blend. Gently stir until the pasta absorbs the delicious sauce.

Step 4

Finally, serve and garnish: Sprinkle with grated Parmesan cheese and fresh basil, if desired. Serve warm and enjoy your fresh homemade tomato and zucchini pasta!

Kitchen Equipment Needed :

To make these yummy Tomato Zucchini Pastayou’ll only need a few basic kitchen tools

• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife
• Cutting board
• Measuring cups and spoons

Tips for the Best Tomato Zucchini Pasta

Use fresh zucchini that’s firm and not too large smaller ones are sweeter and less watery.

Save some pasta water it helps make the sauce creamy and smooth.

Use different pasta shapes penne, rigatoni, or fusilli all work great.

What to Eat with Tomato Zucchini Pasta ??

We usually eat it alone because it’s a complete meal in itself. But sometimes adding special sides to it turns it into a complete feast, like salmon, chicken, or even a simple and delicious side salad, adds a wonderful contrast to the richness of the dish. Or some garlic bread to soak up every drop of sauce! My son insists on a cold, refreshing juice. It’s become a staple in our kitchen when serving pasta dishes like this.

Looking for more simple Pasta recipes to try ? Here are a few of our favorites:

FAQ’S

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !