This easy tomato zucchini pasta is a colorful and tasty dish. With fresh zucchini and ripe tomatoes, it’s light yet filling—perfect for any day of the week!
You can whip this up in no time, like a weeknight superhero in the kitchen. I love adding a sprinkle of cheese on top for extra yum! 🍽️
Ingredients & Substitutions
Pasta: I recommend radiatori or rotini because their shape holds the sauce well. If you want a gluten-free option, use gluten-free pasta or zucchini noodles for a lighter dish.
Olive Oil: Extra virgin olive oil is best for flavor. If you’re in a pinch, you can use any cooking oil you have on hand, like canola or vegetable oil.
Zucchini: Fresh zucchini adds a lovely texture. If zucchini isn’t available, yellow squash works too. Just make sure they are firm and fresh!
Cherry Tomatoes: These burst with sweetness and color in the dish. If they’re out of season, canned diced tomatoes can be a good alternative; just drain them slightly before adding.
Garlic: Fresh garlic is key to a great flavor. If you’re out, garlic powder can work, but use less since it’s more concentrated—about 1/4 tsp should do.
What’s the Best Way to Cook Pasta to Perfection?
Cooking pasta might seem simple, but there are a few tips to get it just right:
- Salt Your Water: Make sure the water is salty, like the sea! This is your chance to flavor the pasta.
- Don’t Overcook: Cook until just al dente, meaning it should be firm to the bite. It will cook a little more when mixed with the sauce.
- Save Some Water: Before draining, save a cup of the pasta water! A splash can help adjust the sauce’s texture later.
How to Make Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz pasta (radiatori or rotini recommended)
For the Veggies:
- 1 tbsp olive oil
- 1 medium zucchini, sliced into rounds or half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
For Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
For the Garnish:
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15 minutes for cooking, so in about 30 minutes, you can have a delicious, fresh meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, cook the pasta according to the package instructions until it’s al dente (soft but still has a bite). When done, drain the pasta and set it aside.
2. Sauté the Veggies:
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 you can smell that delicious garlic aroma. Be careful not to let it burn!
3. Add the Zucchini:
Next, toss in the sliced zucchini. Cook for about 3-4 minutes, stirring occasionally, just until it starts to soften.
4. Include the Tomatoes and Oregano:
Now, it’s time for the cherry tomatoes and dried oregano. Mix them in and let everything cook together for another 4-5 minutes, stirring occasionally, until the tomatoes are softened and releasing their tasty juices.
5. Season to Taste:
Sprinkle in some salt and freshly ground black pepper to your liking. Remember, a little goes a long way!
6. Combine with Pasta:
Finally, add the drained pasta to the skillet. Toss everything together until the pasta is well coated with the veggies and heated through.
7. Add Fresh Parsley:
Remove the skillet from the heat and stir in the chopped fresh parsley. This adds a bright pop of color and freshness!
8. Serve and Enjoy:
Serve your delicious tomato zucchini pasta immediately. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Enjoy your meal!
It’s quick, healthy, and oh-so-tasty! Happy cooking!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Another Type of Pasta?
Absolutely! While radiatori and rotini work well, you can use any pasta you prefer—spaghetti, penne, or even whole-grain options. Just be sure to adjust the cooking time according to the package instructions!
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash is a great alternative! You can also try bell peppers or spinach for different flavors and textures. Just keep an eye on cooking times, as they may vary slightly.
How Can I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge and can last for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or olive oil to keep it from drying out.
Can I Make This Dish Vegan?
Yes! To make it vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. The dish is already dairy-free, so it’s an easy switch!
