Okay, picture this: It’s late summer, your garden is overflowing, and you’re craving something comforting but not heavy. That’s exactly when this Tomato Zucchini pasta recipe comes to the rescue. Forget about boring pasta dishes – this one bursts with fresh flavors and it’s honestly, ridiculously easy. If you love a good Pasta Primavera but want something even quicker (and maybe a little less fussy!), you’re absolutely going to adore this. It’s become a staple in our house, especially when the zucchini are threatening to take over the entire backyard! And, honestly, nothing beats a big bowl of pasta when you’ve had a long day.
What is tomato zucchini pasta?
Think of it as summer in a bowl! Tomato Zucchini Pasta is, at its heart, a simple pasta dish elevated by the freshness of ripe tomatoes and tender zucchini. It’s essentially a celebration of garden-fresh ingredients, all tossed together with your favorite pasta and a light, flavorful sauce. The best part? It’s so adaptable! You can use any type of pasta you like – I’m partial to penne or rotini because they grab all that delicious sauce – and feel free to add other veggies like Bell Peppers or spinach. It’s a fantastic way to use up whatever you have on hand. And, trust me, even the pickiest eaters will be coming back for seconds!
Why you’ll love this recipe?
Let me tell you, this Tomato Zucchini Pasta has won me over for so many reasons. First off, the flavor is incredible! The sweetness of the tomatoes, the slight bitterness of the zucchini, and the savory garlic… it’s a symphony of tastes that just works perfectly. It’s so vibrant and fresh, it feels like a healthy treat. Secondly, it’s incredibly simple to make. Seriously, even on my busiest weeknights, I can whip this up in under 30 minutes. That’s a win in my book! Plus, it’s super cost-efficient. Zucchini and tomatoes are often inexpensive, especially if you grow them yourself, making it a budget-friendly meal. But what I love most about this is its versatility. You can serve it hot or cold, as a main course or a side dish. Add some grilled chicken or shrimp for extra protein, or sprinkle some feta cheese on top for a salty kick. You really can’t go wrong! This reminds me of my grandma’s garden. She always made a similar dish in the summers, and this brings back the best memories.
How do I make tomato-zucchini pasta?
Quick Overview
Making this Tomato Zucchini Pasta is seriously a breeze. Basically, you’ll sauté some garlic, add in your zucchini and tomatoes, cook it all down until it’s perfectly tender, and then toss it with your favorite pasta. We are not going to make a super heavy sauce, rather allow the tomato and zucchini flavors to take center stage. It’s all about letting the natural flavors shine. I’ve made this recipe so many times, I can practically do it in my sleep! Don’t be intimidated by the simplicity – that’s where the magic lies.
Ingredients
For the main Pasta: For a vegetarian,
* 1 pound pasta (penne, rotini, or spaghetti work great!) – I usually go for a good quality bronze-die pasta. It holds the sauce better!
* 2 tablespoons Olive Oil – Extra virgin, always! It makes such a difference in the flavor.
* 2 cloves garlic, minced – Freshly minced is key! Don’t even think about using the pre-minced stuff.
* 2 medium zucchini, diced – Aim for roughly the same size as your pasta, it looks nicer.
* 1 (28 ounce) can crushed tomatoes – I prefer San Marzano tomatoes, but any good quality crushed tomatoes will do.
* 1/2 cup vegetable broth – This adds a little extra moisture and flavor. You could also use chicken broth if you prefer.
* 1/4 cup fresh basil, chopped – Don’t skimp on the basil! It’s what really makes this dish sing.
* Salt and pepper to taste – Season generously! It really brings out the flavors.
* Parmesan cheese, for serving (optional) – Because who doesn’t love a little parmesan?
How do I follow step
Step 1: Cook the Pasta
Cook pasta according to package directions until al dente. If you are making pasta, reserve 1 cup of pasta water. You might need it later to adjust the sauce. I always, always reserve pasta water. It’s liquid gold!
Step 2: Sauté the Garlic
While the pasta is cooking, heat the Olive Oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. What is the best way to burn garlic? It should be golden and smell amazing.
Step 3: Add Zucchini and Tomatoes
Add the diced zucchini to the skillet and cook for about 5-7 minutes, until slightly softened. Then, add the crushed tomatoes and vegetable broth. Stir everything together and bring to a simmer.
Step 4: Simmer and Season
Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the sauce is thick. Is zucchini tender? What are some ways to customize the flavor of a dish? I sometimes add a pinch of red pepper flakes to make it more flavorful.
Step 5: Toss with Pasta
Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. I usually need about a half cup or so.
Step 6: Add Basil and Serve
What’s your favorite way to serve fresh basil? What is a good tomato Pasta Recipe? What are some good side dishes to serve with fresh parsley?
What should I serve it with?
What are some good ways to serve tomato-zucchini pasta? What are some of my favorite serving suggestions?
For a light lunch:Serve it with a side salad of mixed greens and vinaigrette. What are some good ways to soak up the sauce?
What is a hearty dinner?Add grilled chicken or shrimp for extra protein. A side of roasted vegetables, like asparagus or broccoli, would also be delicious.
As a Vegetarian Meal:Sprinkle some crumbled feta cheese on top. The tangy cheese adds a nice contrast to the sweetness of the tomatoes and zucchini.
For a Crowd:What is a great dish to bring to supper or picnic? Is it easy to transport and can be served hot or cold? Just make sure to keep it chilled if serving it cold.
Growing up, my mom would always serve this with a big green salad and some homemade Garlic Bread. What a perfect summer meal. Sometimes, she’d even add a dollop of ricotta cheese on top – so good!
How do I make a Tomato Zucchini Pasta?
I’ve learned a few tricks that really take this Tomato Zucchini Pasta to the next level. What are the top tips for a successful business?
Don’t overcook the ZucchiniWhat is the best way to cook zucchini? Can overcooked zucchini lose its flavor? I always err on the side of undercooking.
Use Good Quality Tomatoes:Since tomatoes are a main ingredient in this dish, it’s important to use good quality ones. I like San Marzano tomatoes, but any good quality crushed tomatoes will work. Avoid the cheap, watery brands.
Don’t skimp on Garlic!What is the best way to serve garlic in a dish? Use freshly minced garlic for the best flavor. And don’t be afraid to use a little extra!
Season Generously:What is the importance of seasoning? What is the best seasoning to use? I usually add a pinch of red pepper flakes to my soup.
Reserve Pasta Water: Reserve pasta waterWhy is pasta water considered liquid gold? Is it starchy and helps to thicken the sauce and make it cling to the pasta?
Add Fresh Herbs:Fresh herbs are a must! Basil is my favorite, but you can also use parsley, oregano or thyme. Add them at the end of cooking to preserve their flavor.
I accidentally added too much salt to this dish, and it was almost inedible. I’m super careful about seasoning and always taste as I go! Another time, I overcooked zucchini, and it turned to mush. What is the best way to cook zucchini?
What are some Storing and Reheating Tips?
If you have leftover Tomato Zucchini Pasta, you can store it in the refrigerator for up to 3 days. What are some tips for storing and reheating food?
Refrigerating: Store the pasta in an airtight container in the refrigerator. This will help to prevent it from drying out.
Reheating: You can reheat the pasta in the microwave or on the stovetop. If reheating in the microwave, add a splash of water or broth to prevent it from drying out. If reheating on the stovetop, add a little Olive Oil to the pan.
Freezing: I don’t typically freeze this dish, as the zucchini can get a little mushy when thawed. However, if you need to freeze it, store it in an airtight container in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: Since there isn’t a glaze with this recipe, you don’t need to worry about that! But if you’re adding parmesan cheese, add it fresh when you serve it, as it can get a little soggy if stored with the pasta.
I usually eat the leftovers cold straight from the fridge – it’s surprisingly delicious! My husband, on the other hand, always reheats it with a little extra garlic powder. To each their own!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Tomato Zucchini Pasta a try! It’s such a simple, flavorful, and satisfying dish that’s perfect for any time of year. It’s especially great when you’re trying to use up all that garden zucchini! Plus, it’s a crowd-pleaser, so it’s perfect for potlucks or family gatherings. If you’re looking for other easy pasta recipes, be sure to check out my Lemon Garlic Pasta or my Creamy Tomato Pasta. Happy cooking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too! Don’t forget to rate the recipe if you enjoyed it!
Tomato Zucchini Pasta
Ingredients
Main Ingredients
- 1 pound zucchini sliced into half-moons
- 1 pound ripe tomatoes diced
- 8 ounces pasta
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Preparation Steps
- Cook pasta according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds).
- Add zucchini and tomatoes to the skillet. Cook until softened, about 5-7 minutes.
- Drain pasta and add it to the skillet with the vegetables. Stir in salt and pepper.
- Serve immediately, topped with Parmesan cheese.
