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If you're craving something bright and veggie-packed that won't leave you stuffed, you'll love this pasta with tomatoes and zucchini. It's super simple—just sweet cherry tomatoes, tender-crisp zucchini, and loads of garlic tossed with your go-to noodles. It’s so fresh, comforting, and bursting with flavor—every bite tastes like pure sunshine. I always whip this up after hitting the farmers market, and it brings those sunny vibes to my table all year.
The first time I put this together was for a chill night with buddies who don’t eat meat. Everyone raved and grabbed seconds … now it’s in my regular weeknight rotation—colorful and so tasty every time.
Vibrant Ingredients
- Pasta: Go for penne, fusilli, or spaghetti—pick what you like! When possible, bronze-cut pasta will hold your sauce the best.
- Olive oil: Adds that extra rich flavor. A bold, grassy extra virgin works wonders for the veggies.
- Zucchinis: Medium ones are just right. Skip big, mushy ones for a perfect tender crunch.
- Cherry tomatoes: You want them sweet, firm, and shiny—those bring the tangy juiciness.
- Garlic: Chop some fresh cloves for max flavor (jarred kind of misses the mark here).
- Salt: Makes everything pop. Sea salt is best if you’ve got it.
- Black pepper: Fresh cracked for that little bite and nice aroma.
- Red pepper flakes: Optional—add a pinch if you want the heat to sneak in.
- Italian seasoning: Get a blend that leads with oregano and basil—it rounds out the taste nicely.
- Parmesan cheese: Grate your own for super creamy, nutty goodness.
- Fresh basil: Tear up some vivid green leaves for that last touch of color and smell.
- Reserved pasta water: Don’t forget to save some! That starchy water helps the sauce coat every noodle.
Simple Instructions
- Finish Up and Plate:
- Turn the heat off and gently mix in your Parmesan and basil. Toss everything so it melts together and gets nice and glossy. Dish it out, sprinkle on a little more cheese and basil if you feel fancy, and dig in while it's still piping hot.
- Bring It All Together:
- Move your drained pasta straight into the pan over the veggies. Sprinkle in salt and black pepper, add chili flakes for kick if you’re into it, and pour over that Italian herb mix. Toss everything well so the pasta picks up the oil and flavors. Splash in a little pasta water until it feels saucy but not soupy.
- Get the Veggies Ready:
- As your pasta cooks, warm olive oil in a big skillet on medium. Drop in the zucchini and sauté for 4ish minutes—they should get soft but stay snappy. Toss in the minced garlic and mix for another minute until it smells awesome. Add the tomatoes and let them cook till they’re just bursting and juicy, about 2 to 3 minutes.
- Boil the Pasta:
- Boil up a generous pot of salty water, then toss in your noodles and cook till al dente per box. Scoop out half a cup of that pasta water, then drain the rest. You want the pasta just shy of fully done so it can finish in the sauce.
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I’ll never forget when my niece helped out by picking basil right from my garden before we got cooking. She’s a cheese lover, so we always go heavy on the Parm, which makes every bite salty and dreamy.
Easy Storage
Just scoop leftovers into a container and stash in the fridge for up to three days. When you’re ready for more, warm it up gently in a pan with a splash of water to loosen things up. Skip the microwave if you can; it dries out the pasta and makes the veggies kind of sad.
Swap Ideas
Try fusilli or penne if you don’t feel like spaghetti. Go dairy-free by ditching cheese or using nutritional yeast instead. No zucchini? Summer squash works too. Want it even more colorful? Throw in sliced bell peppers or a handful of spinach toward the end.
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How to Serve
Honestly, it’s awesome solo, but some crusty bread turns this into a next-level meal—swipe up every bit of sauce! Feeling extra? Add some grilled chicken or shrimp. A crisp white wine like Pinot Grigio goes great with all those fresh flavors too.
Background
Pasta with tomatoes and zucchini comes from Italian country kitchens, where folks cooked up what they grew. It’s all about making something delicious from garden staples—think summer markets and big family bowls everyone shares around the table.
Common Recipe Questions
- → What’s the best way to prep the zucchini?
Chop up the zucchini into half-moon shapes. They’ll cook quick and stay a little crisp that way.
- → Can other veggies go in?
You can totally toss in some mushrooms or bell peppers if you want more crunch and flavor. Cook ’em up along with the zucchini.
- → Which pasta shapes are good for this?
Penne, fusilli, or spaghetti all work great. Honestly, just use any pasta you like best.
- → How can I make the sauce creamier?
Add a splash of cream or pop in a bit of butter with the Parmesan at the end for an extra rich touch.
- → Could I make this gluten-free?
Yep, just swap in your favorite gluten-free pasta and you’re good to go.
- → What’s the best way to keep leftovers?
Let the pasta cool, store it in a sealed container in the fridge, and it’ll be good for a couple of days. Warm it up slow with a spoonful of water so it’s not dry.