This easy tomato zucchini pasta is a colorful and tasty dish! With fresh tomatoes, zesty zucchini, and a sprinkle of cheese, dinner is ready in no time!
I love how light and fresh this pasta is, perfect for a cozy night in! Plus, it’s so quick to make—you can enjoy it before you finish your favorite show!
Key Ingredients & Substitutions
Pasta: I used radiatori pasta because its curly shape holds onto the sauce perfectly. If you can’t find it, any short pasta like penne or fusilli works great too!
Cherry Tomatoes: Fresh cherry tomatoes add a burst of flavor. If they’re out of season, replace them with canned diced tomatoes—just drain them to avoid excess moisture.
Zucchini: A medium zucchini brings a nice crunch to the dish. You can substitute with yellow squash or even eggplant if you prefer something different.
Garlic: Fresh garlic gives a robust flavor. If you’re in a pinch, you can use garlic powder instead—about 1/2 teaspoon will do!
Parmesan Cheese: I love using freshly grated Parmesan for the best taste. However, if you’re dairy-free, nutritional yeast can provide a similar flavor and nuttiness.
How Do You Cook the Perfect Pasta?
Cooking pasta may seem simple, but getting it just right is key for a great dish! Here are some steps to follow:
- Always bring a large pot of salted water to a rolling boil before adding the pasta. This helps in seasoning the pasta itself.
- Follow the package instructions for cooking time and test a piece a minute early. You want it al dente—not too soft!
- Before draining, save some pasta water (about 1/2 cup). This starchy water will help loosen and enhance your sauce later.
- Drain the pasta well, but don’t rinse it! Rinsing removes the starch, which helps sauces cling to the noodles.
With these tips, your pasta will be perfectly cooked and ready to shine in your delicious dish!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 ounces radiatori pasta (or any short pasta)
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes to prepare! You’ll spend about 10 minutes cooking the pasta and vegetables and another 10 minutes bringing everything together. It’s a quick and easy meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the radiatori pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Don’t forget to reserve about 1/2 cup of the pasta water before draining the pasta!
2. Sauté the Garlic:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant but careful not to burn it.
3. Add the Tomatoes:
Next, add the halved cherry tomatoes to the skillet. Cook them for about 3-4 minutes, stirring occasionally, until they start to soften and their juices begin to release. This will create a lovely sauce base!
4. Incorporate the Zucchini:
Now it’s time to stir in the zucchini slices. Continue to sauté for another 3-4 minutes until the zucchini is tender yet still has a nice crunch. You want to keep the vegetables vibrant and fresh!
5. Combine Everything:
Once the pasta is cooked and drained, add it to the skillet along with a splash of the reserved pasta water. Toss everything together well, making sure the pasta is coated in the delicious sauce from the vegetables.
6. Finish Up:
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Give it a good mix. Taste and season with salt and freshly ground black pepper as desired. The cheese will add creaminess, and the parsley gives a lovely fresh touch!
7. Serve and Enjoy:
Serve the pasta immediately, with extra Parmesan cheese and parsley on top if desired. Enjoy this fresh, vibrant dish that celebrates the flavors of tomato and zucchini!
Now sit back, relax, and savor every delicious bite of your Easy Tomato Zucchini Pasta!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While I used radiatori pasta for its shape, you can substitute it with any short pasta, such as penne, fusilli, or even whole grain pasta for a healthier option. Just follow the package instructions for cooking time!
What If I Don’t Have Fresh Tomatoes?
No worries! If fresh tomatoes are out of season or unavailable, canned diced tomatoes are a great alternative. Just drain them well before adding to the skillet to prevent excess moisture in the dish.
Can I Make This Vegan?
Yes! To make this recipe vegan, simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without dairy. You can also use a plant-based cheese if you prefer.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of water to revive the sauce if it seems dry.
Feel free to experiment and enjoy this flavorsome dish!
