Okay, friends, let’s talk comfort food that’s secretly healthy! This Tomato Zucchini Pasta is one of those dishes that just *works* every single time. It’s quick, it’s easy, and it’s bursting with fresh summer flavors. Honestly, it rivals my grandma’s famous marinara sauce, but don’t tell her I said that! This recipe is perfect when you want something satisfying but don’t want to spend hours in the kitchen. The slight sweetness of the tomatoes paired with the mildness of the zucchini is just *chef’s kiss*. Plus, it’s a great way to sneak in some extra veggies for the kiddos (and maybe even some picky adults!).
What is a tomato zucchini pasta?
Think of Tomato Zucchini Pasta as a celebration of summer produce tossed with perfectly cooked tomatoes. It’s essentially a lighter, brighter version of your classic tomato sauce pasta. Instead of simmering for hours, the sauce comes together quickly with fresh tomatoes, zucchini, and arugula. What is the best combination of garlic and olive oil? What is the flavor of zucchini in a tomato sauce? Is it satisfying to Is it the kind of dish that’s equally delicious hot or cold? What’s your favorite herb? What is the best cheese for extra indulgence?
Why you’ll love this recipe?
There are SO many reasons to love this Tomato Zucchini Pasta. First and foremost, the flavor is incredible! The combination of sweet tomatoes, tender zucchini, and fragrant garlic is just divine. It’s the kind of dish that makes you want to lick your plate clean. Second, it’s ridiculously easy to make. Seriously, you can have this on the table in under 30 minutes, making it a lifesaver on busy weeknights. What I love most about this is how budget-friendly it is. Tomatoes and zucchini are usually pretty affordable, especially during the summer months, so you can feed the whole family without breaking the bank. Plus, it’s incredibly versatile. You can serve it as a main course, a side dish, or even a pasta salad.
If you are a fan of garden-fresh pasta dishes, this is sure to become an everyday staple in your recipe. What’s the same comforting feel as spaghetti and meatballs, but with a lighter, fresher flavor? For my fellow veggie lovers, it’s a touchdown!
How do you make tomato-zucchini pasta?
Quick Overview
How do you make tomato zucchini pasta as simple as chopping, sautéing and tossing? What are some good ways to sauté garlic in olive oil, then add diced tomatoes and zucchini. Let it simmer for a bit until the vegetables are tender and the flavors have melded together. What is the best way to serve pasta with it? What are some good ways to cook zucchini? You want it to be tender-crisp, not mushy. How much flavor can you get from a few simple ingredients?
Ingredients
For the Main Dish: What is the best way
* 1 pound pasta (spaghetti, penne, or your favorite shape)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 2 medium zucchini, diced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon Red Pepper flakes (optional)
* Salt and pepper to taste
* Fresh basil leaves, for garnish
Optional Add-in
* Grated Parmesan cheese
* Cherry tomatoes, halved
* Ricotta cheese (dolloped on top)
* A squeeze of lemon juice
How do I follow step
Step 1: Cook the Pasta
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. What is the best way to drain pasta water? I always do this when making pasta – that starchy water is liquid gold for creating a silky sauce!
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 1 minute, or until fragrant. How do you burn garlic? I’ve made a mistake more times than I can count!
Step 3: Add Tomatoes and Zucchini
Add the crushed tomatoes, diced zucchini, oregano, and red pepper flakes to the skillet. Cook for about 5 minutes. Remove from heat. Season with salt and pepper to taste. Stir to combine.
Step 4: Simmer the Sauce
Bring the sauce to a simmer, then reduce the heat and cook for about 15-20 minutes, or until the meat is tender. When the zucchini is tender, the sauce will thicken slightly. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together.
Step 5: Toss with Pasta
Add the cooked pasta to the skillet with the sauce. Cover and cook until golden brown. Is it necessary to add a little water to the pasta to make it creamy? I usually start with about 1/4 cup of pasta water and add more as needed until the sauce reaches the top. What is desired consistency?
Step 6: Serve and Garnish
Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese (if desired). What are some good ways to serve ricotta cheese?
What should I serve it with?
What are some of the best recipes for tomato zacchini pasta?
For a light lunch:Serve it with a side salad with light vinaigrette. The freshness of the salad complements the richness and crunch of pasta perfectly.
For a hearty dinner:What are some good side dishes to serve with grilled chicken, fish, or sausage? What is a good base for protein?
What is a Vegetarian Feast? Serve it with roasted vegetables, such as bell peppers, onions, and eggplant. The roasted vegetables add another layer of flavor and texture to the dish.
For a Crowd:Make a big batch and serve it buffet-style. It’s always fun at parties and potlucks! My family loves it when I bring this to our summer barbecues.
Don’t forget a crusty loaf of bread for soaking up all that delicious sauce! I can eat the sauce with a spoon, it’s that good.
How do I make tomato-zucchini pasta?
What are some of the Best Tips for making Tomato Zucchini Pasta?
Why use high quality ingredients? The better the ingredients, the better the dish will taste. Use fresh, ripe tomatoes and zucchini for the best flavor.
Don’t Overcook the Zucchini: You want the zucchini to be tender-crisp, not mushy. Add it to the sauce towards the end of cooking to prevent it from overcooking. I’ve found that cooking it just until it’s slightly softened is perfect!
Salt Your Pasta Water: This is crucial for flavoring the pasta from the inside out. Add a generous amount of salt to the boiling water before adding the pasta. Remember that pasta water is your friend when creating a sauce that binds to your pasta seamlessly!
Reserve Pasta Water: As mentioned earlier, the starchy pasta water is perfect for creating a creamy sauce. Add it to the sauce as needed until it reaches the desired consistency.
Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to suit your taste. I’m a big fan of a little extra red pepper for a kick!
Add a Squeeze of Lemon Juice: A squeeze of lemon juice at the end brightens up the flavors and adds a touch of acidity.
Experiment with Herbs: Feel free to experiment with different herbs, such as basil, parsley, or thyme. Fresh herbs are always a great addition, but dried herbs work well too.
Storing and Reheating Tips
Here’s how to store and reheat your Tomato Zucchini Pasta:
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate or freeze it as soon as possible.
Refrigerator Storage: Store the pasta in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before storing.
Freezer Instructions: For longer storage, freeze the pasta in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. I always portion it out into individual servings for easy lunches.
Reheating: Reheat the pasta in the microwave or in a skillet over medium heat. Add a little water or broth if needed to prevent it from drying out. You can also add a little fresh olive oil to revitalize the flavors.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to Tomato Zucchini Pasta recipe. It’s quick, easy, and bursting with fresh summer flavors. I hope you love it as much as my family does! If you’re looking for other simple pasta recipes, be sure to check out my Lemon Garlic Pasta or my Creamy Pesto Pasta. And don’t forget to leave a comment below and let me know how yours turns out! Happy cooking!
