This tasty tomato zucchini pasta is a breeze to whip up! With fresh tomatoes and tender zucchini, it’s a perfect blend of flavors that will make you smile.
It’s so easy to make that I often have it on busy nights. Just cook up the pasta, toss in the veggies and sauce, and voilà! Simple and really good.
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because the spirals hold onto the sauce nicely. If you don’t have rotini, any short pasta like penne or fusilli works well. You can also use whole wheat or gluten-free pasta for a healthier option.
Cherry Tomatoes: Sweet and juicy, these are perfect for this dish. You can substitute with grape tomatoes or even diced regular tomatoes if that’s what you have. For a twist in flavor, try using sun-dried tomatoes.
Zucchini: Fresh zucchini adds great texture. If you’re looking for alternatives, summer squash works nicely too. If you’re short on veggies, add bell pepper or spinach for added color and nutrition.
Olive Oil: It enhances the flavors beautifully, but you could substitute it with another oil, like avocado oil or even butter for a richer taste.
Parmesan Cheese: I recommend freshly grated parmesan for the best flavor. You can omit it for a dairy-free option or use nutritional yeast for a cheesy flavor without the dairy.
How Do I Get the Zucchini Just Right?
Cooking zucchini requires a bit of attention to keep it tender yet firm. Here’s how to nail it:
- Slice it into even rounds to ensure uniform cooking.
- Add the zucchini to the skillet after the tomatoes have softened but before they completely break down.
- Cook on medium heat for about 4-5 minutes. This way, it’ll lose some moisture but stay crisp!
Remember, you want the zucchini to be tender but still retain some bite for that perfect texture contrast!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 oz rotini pasta (or any short pasta)
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into rounds
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick, perfect for busy weeknights, and you’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it reaches al dente (just firm enough to bite). Once done, drain the pasta and set it aside. You want it ready to mix with the tasty veggies soon!
2. Heat the Oil:
In a large skillet, pour in the olive oil and heat it over medium heat. You want it hot but not smoking, which should take about a minute.
3. Sauté the Garlic:
Add the minced garlic and, if you like a bit of spice, the red pepper flakes. Sauté this mixture for about 30 seconds or until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter!
4. Add the Tomatoes:
Next, toss in the halved cherry tomatoes. Let them cook for about 3-4 minutes, stirring occasionally, until they start to soften and release their juicy goodness.
5. Cook the Zucchini:
Now, it’s time for the zucchini! Add the slices to the skillet and cook for another 4-5 minutes. You want the zucchini to be tender yet still a little crisp—nobody likes soggy veggies!
6. Combine with Pasta:
Once the zucchini is cooked, gently toss in the drained pasta. Stir everything together so the pasta gets coated with the oil and veggie goodness.
7. Season to Taste:
Sprinkle some salt and freshly ground black pepper over the mixture. Taste it and adjust the seasoning as needed to make it just perfect for you.
8. Finish and Serve:
Remove your skillet from the heat and sprinkle on the chopped parsley and grated Parmesan cheese, if you’re using it. Give it one last quick toss and serve the pasta warm. Enjoy your delicious and easy meal!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Other Types of Pasta?
Absolutely! Feel free to swap out rotini for any short pasta like penne or farfalle. Whole wheat or gluten-free pasta also works well. Just be sure to adjust the cooking time according to the package instructions.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use other veggies like yellow squash or bell peppers. Spinach or kale can also be added for extra nutrition—just toss them in at the end so they wilt slightly.
How Do I Store Leftovers?
Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it up gently on the stove with a splash of olive oil or water to prevent it from drying out.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without the dairy. You can also enhance the dish with more veggies or beans for added protein.
