This easy tomato zucchini pasta is a fresh and tasty dish! With bright tomatoes and tender zucchini, it’s perfect for a quick weeknight meal. Plus, it’s healthy and colorful!
You won’t believe how simple it is to whip up! Just toss everything together in a pan, and voilà! I love adding a sprinkle of cheese on top for extra flavor. Yum!
Key Ingredients & Substitutions
Pasta: I love using rotini or radiatori as they hold sauce well. You can swap with any pasta shape you have, like penne or spaghetti if you prefer.
Cherry Tomatoes: Fresh cherry tomatoes add a burst of flavor. If you’re short on time, use diced canned tomatoes instead — they work well too!
Zucchini: Zucchini is great for adding texture. If you’re not a fan, consider using bell peppers or spinach for a different pop of color and taste.
Parmesan Cheese: This adds a nice salty flavor. Grana Padano or Pecorino Romano are good substitutes if you want something different.
How Do I Cook the Pasta Just Right?
Cooking pasta might seem simple, but it’s key for a great dish! Start by salting the water well; this helps flavor the pasta. Here’s how to do it right:
- Bring your pot of water to a rolling boil before adding pasta.
- Stir the pasta immediately to prevent sticking.
- Check the package for cooking times and taste a piece a minute or two early for that perfect ‘al dente’ bite!
- Remember to save some pasta water; it’s great for adjusting the sauce later!
Following these tips will elevate your Easy Tomato Zucchini Pasta experience!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 oz rotini or radiatori pasta
- 1 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, chopped into small rounds
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This easy tomato zucchini pasta will take about 20 minutes from start to finish! You’ll spend 10-12 minutes preparing and cooking the pasta and veggies, and then just a few minutes to mix everything together. It’s a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This usually takes around 8-10 minutes. Once done, drain the pasta, but make sure to save about 1/2 cup of that tasty pasta water. Set it aside for later!
2. Sauté the Vegetables:
While the pasta is cooking, heat 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. Next, toss in those cherry tomatoes and cook for 3-4 minutes until they start to soften a bit.
3. Add the Zucchini:
Now it’s time to add the chopped zucchini to the skillet. Cook everything together for about 4-5 minutes, stirring occasionally until the zucchini is tender but still has a little crunch to it. If you like a little heat, sprinkle in the red pepper flakes during this step along with salt and pepper to taste.
4. Combine Everything Together:
With the veggies ready, add the drained pasta into the skillet. Toss everything together to combine. If you find the dish a bit dry, just add a splash of the reserved pasta water until you reach your desired consistency.
5. Finish It Off:
Remove your skillet from the heat and stir in the grated Parmesan cheese along with the fresh parsley. Mix until the cheese is melted and everything is well combined.
6. Serve and Enjoy:
Your easy tomato zucchini pasta is ready to be served! Dish it out warm, adding extra Parmesan and a sprinkle of cracked black pepper for a lovely finishing touch. Enjoy your healthy and delicious meal!
Frequently Asked Questions
Can I Use Other Vegetables?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, spinach, or even broccoli. Just adjust the cooking time based on how quickly they cook.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan cheese, Grana Padano or Pecorino Romano can work well too. For a dairy-free option, nutritional yeast adds a cheesy flavor without any dairy!
Can I Make This Pasta Ahead of Time?
Yes, you can cook the pasta and vegetables ahead of time! Store them separately in airtight containers in the fridge for up to 3 days. Before serving, just reheat in a skillet with a little olive oil or water to loosen things up.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of water if needed to maintain moisture.
