This Easy Tomato Zucchini Pasta is a light and fresh dish that’s perfect for any day of the week! With juicy tomatoes and tender zucchini, it’s colorful and bursting with flavor.
I love how quick this meal comes together. Just toss everything in a pan, and you’ve got a tasty dinner in no time! Plus, it’s a great way to sneak in some veggies! 🍝
Key Ingredients & Substitutions
Pasta: I typically use penne for its ability to hold sauce well, but spaghetti or any pasta you have on hand works great too! For a gluten-free option, try brown rice pasta or zucchini noodles for a low-carb twist.
Zucchini: Fresh zucchini adds a lovely texture and mild flavor. If they aren’t available, yellow squash makes a great substitute with a similar taste and texture.
Tomatoes: Fresh ripe tomatoes are the star here, but canned diced tomatoes are a fantastic alternative. They save time and offer a nice flavor. If you want a sweeter taste, cherry tomatoes are excellent too!
Basil: Fresh basil gives this dish a refreshing touch. If you can’t find it, parsley or oregano will work in a pinch, but they will change the flavor slightly!
Parmesan: While optional, grated Parmesan adds a nice richness. For a dairy-free version, nutritional yeast provides a cheesy flavor without the dairy.
How Do I Cook the Pasta Perfectly?
Cooking pasta may seem easy, but a few tips can help you achieve the perfect texture. Start by boiling a large pot of salted water—this helps the pasta flavor up nicely.
- Once the water is rapidly boiling, add your pasta and stir right away to prevent sticking.
- Follow the package instructions, checking a minute or two before it’s supposed to be done. You want it to be al dente, meaning it should be tender but still have a slight bite.
- Before draining, reserve a cup of pasta water. This starchy water can help to thicken your sauce later if needed.
The key is really in the timing, so keep an eye on it. Perfectly cooked pasta makes all the difference in your dish!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 ounces (225g) pasta (such as penne or spaghetti)
- 2 tablespoons olive oil
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 3 large ripe tomatoes, diced (or 1 can diced tomatoes)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon balsamic vinegar (optional)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prepare, including cooking the pasta and sautéing the vegetables. It’s super quick, making it perfect for a busy weeknight or a last-minute meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set it aside.
2. Sauté the Garlic and Zucchini:
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 it becomes fragrant. Then, add the sliced zucchini to the skillet and cook for 4-5 minutes until they are tender but still slightly crisp.
3. Add the Tomatoes and Seasonings:
Next, stir in the diced tomatoes, salt, pepper, and red pepper flakes if using. Cook everything together for another 5-7 minutes, allowing the tomatoes to soften and create a lovely, light sauce.
4. Combine Everything:
Now it’s time to bring it all together! Stir in the fresh basil, and if you like, add the balsamic vinegar for a touch of extra flavor. Adjust the seasoning to your taste. Finally, add the drained pasta to the skillet and toss everything together until the pasta is well-coated in the sauce.
5. Serve and Enjoy:
Serve the pasta immediately, topped with grated Parmesan cheese and extra basil for garnish if you like. Dig in and enjoy your delicious, homemade Easy Tomato Zucchini Pasta!
FAQ – Easy Tomato Zucchini Pasta
Can I Use Other Vegetables in This Recipe?
Absolutely! This recipe is very versatile. You can easily swap in other veggies like bell peppers, spinach, or mushrooms. Just adjust the cooking time based on the vegetables you choose to ensure they remain tender yet crisp.
How Can I Make This Dish Vegan?
To make this dish vegan, simply omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavor without dairy. The dish is already plant-based, so you can enjoy it without any animal products!
What Pasta is Best for This Recipe?
While penne and spaghetti work great, you can use any pasta you prefer! Whole wheat or gluten-free options are also excellent choices, depending on your dietary needs. Just make sure to cook it according to the package instructions.
Can I Make This Ahead of Time?
Yes, you can prep the veggies and cook the pasta ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, simply reheat everything together in the skillet!
