Zucchini Tomato Pasta

Indulge in the delightful Flavors of summer with this light and refreshing zucchini tomato pasta. It’s the perfect way to make the most of seasonal produce. Plus, it’s a breeze to whip up, giving you more precious moments to relish those balmy summer evenings. In just 30 minutes, you’ll have a delicious dinner ready to be savored.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: 4

Why we love this Zucchini Tomato Pasta dish?

As we welcome mid-summer, our gardens and generous neighbours often shower us with an abundance of zucchinis. While zucchini bread is a classic, exploring other zucchini recipes can be a delightful adventure.

In this mouthwatering creation, our star players are the vibrant, freshly harvested vegetables. Picture a generous bowl of tomato and zucchini pasta—a quintessential summertime treats.

What sets this dish apart is its dedication to showcasing the freshness of these garden gems. It’s a harmonious blend where vegetables take the spotlight, and pasta plays a supporting role. Best of all, it’s a breeze to prepare, allowing you to spend more time enjoying leisurely dinners in the summer breeze rather than toiling away over a hot stove.

Tools for this recipe

1. Garlic Press
2. Microplane
3. Wire whisk
4. a big pot
5. Sharp knife
6. bowl
7. skillet
8. kitchen tongs

Zucchini Tomato Pasta Recipe Video:

Ingredients:

1. 8 oz (225g) of your preferred pasta, such as spaghetti
2. 2 medium zucchinis, thinly sliced
3. 2 cups cherry tomatoes, halved
4. 3 cloves garlic, minced
5. 1/4 cup extra virgin olive oil
6. Salt and black pepper to taste
7. Grated Parmesan cheese (optional, for garnish)
8. Fresh basil leaves, torn (optional, for garnish)

Instructions:

Step 1. Cook the Pasta:

• Take a big pot, fill it with water, and generously sprinkle in some salt. Bring it to a rolling boil.
• Carefully add the pasta to the boiling water and cook it according to the instructions on the package until it reaches an al dente texture.
• Drain the pasta and set aside.

Step 2. Sauté the Zucchini:

• In a spacious skillet, warm the olive oil over a medium flame.
• Add the thinly sliced zucchinis and cook for about 3-4 minutes until they start to turn golden brown, stirring occasionally.
• Toss in the minced garlic and keep sautéing for another 1-2 minutes until it becomes wonderfully fragrant.

Step 3. Add the Tomatoes:

• Toss in the halved cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften but still hold their shape.

Step 4. Combine Pasta and Vegetables:

• Add the cooked pasta to the skillet with the zucchini and tomatoes.
• Gently toss everything together to combine, ensuring the pasta is well-coated with the Flavors.

Step 5. Season and Serve:

• Add a pinch of salt and a sprinkle of black pepper according to your taste preferences. Adjust the seasoning as needed.

Step 6. Garnish and Serve:

• Optionally, sprinkle some grated Parmesan cheese and torn basil leaves on top for extra flavour and freshness.

Step 7. Serve Warm:

• Serve the Zucchini Tomato Pasta immediately while it’s hot.

Zucchini Tomato Pasta Nutrition Information:

Zucchini Tomato Pasta Health Benefits:

1. Low in Calories: With only 360 calories per serving, this dish is a light and satisfying meal option.
2. Healthy Fats: The extra virgin olive oil provides healthy monounsaturated fats, which are beneficial for heart health.
3. High in Fiber: With 4g of dietary fiber, this pasta dish helps support digestion and promotes a feeling of fullness.
4. Vitamins and Minerals: Zucchini and tomatoes are rich in vitamins and minerals, such as vitamin C, vitamin A, potassium, and antioxidants, which support overall health and immunity.

Storage and Reheat and Reuse Instructions:

Storage Instructions:

• Refrigeration: Store any leftover Zucchini Tomato Pasta in an airtight container in the refrigerator for up to 2-3 days.
• Freezing: While pasta dishes can be frozen, the texture of the vegetables may change upon thawing. If freezing, store in a freezer-safe container for up to 1-2 months.

Reheat and Reuse Instructions:

1. Reheating: To reheat the pasta, place it in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through. Alternatively, reheat in a skillet on the stovetop over medium heat, stirring occasionally, until heated to your desired temperature.
2. Reuse: Leftover Zucchini Tomato Pasta can be repurposed into a delicious cold pasta salad. Simply toss the cold pasta with fresh greens, additional vegetables, and a light vinaigrette for a refreshing meal option.

Note: Avoid excessive reheating to maintain the pasta’s texture and flavour.

Enjoy your light and refreshing Zucchini Tomato Pasta, packed with the delightful flavors of summer.

Expert Tips & FAQs

• Make sure to give your zucchinis a good wash, especially if you get them directly from a farmer. Sometimes, a simple rinse under the tap might not be enough to get rid of all the grit that tends to stick to the skin.
• We prefer using grape tomatoes because they’re conveniently bite-sized. Plus, you only need to halve the larger ones. As they cook alongside the zucchinis, they heat up and burst, creating a simple and tasty sauce.
• While our recipe suggests fresh parsley, don’t be afraid to switch it up with some basil or thyme, or even a mix of all three! Just a quarter cup is all you need, so feel free to get creative with whatever you have on hand.
• I personally went with bucatini, a pasta that’s thick, long, and hollow in the center. I find it’s got a great heft to it. However, feel free to use any type of pasta you like. Whether it’s spaghetti, linguine, fettuccine, or even penne, they’d all work wonderfully. It’s all about what you prefer.

We genuinely hope you relish this delightful zucchini tomato pasta! Here’s to celebrating the bounty of summer, effortless cooking, and sharing meals in the great outdoors. Cheers to the simple pleasures of life! It’s such a wonderful time of year.

FAQ’s

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