Calling all vegetarians, vegans, and lovers of simple, flavorful meals! This Zucchini Tomato Pasta recipe is here to tantalize your taste buds and fill you up with goodness. Fresh summer vegetables, pantry staples, and a light yet satisfying tomato sauce come together to create a vegetarian masterpiece in under 30 minutes.
Ingredients:
- For the Pasta:
- 8 Cups Water: This is the base for cooking your pasta.
- 2 Teaspoons Pink Himalayan Salt (or regular salt): Seasons the pasta water and adds a touch of flavor to the cooked pasta. Regular table salt works perfectly well too.
- For the Sauce:
- 3 Tablespoons Olive Oil: Provides a base for sauteing the vegetables and adds richness to the sauce.
- 130g / 1 + 1/4 cup thinly sliced onion: Adds a subtle sweetness and savory depth to the sauce.
- 3-4 garlic cloves (or 1 tablespoon) finely chopped: Aromatic and essential for Italian flavors. Adjust the amount to your preference for a stronger or milder garlic presence.
- 1/4 to 1/2 teaspoon chili flakes (to taste): Provides a kick of heat. Start with a smaller amount and add more to taste for a spicier sauce.
- 2 + 1/2 tablespoons tomato paste (adjust for desired zestiness): Concentrated tomato flavor forms the base of the sauce. You can adjust the amount depending on how intense you want the tomato flavor to be.
- 350g / 3 cups zucchini, cut into 1/2-inch half-circle pieces: The star summer squash! Zucchini adds a fresh taste and textural contrast to the dish.
- To Finish:
- 3/4 cup reserved pasta cooking water (or as needed): This starchy pasta water helps create a silky smooth sauce and allows everything to come together beautifully.
- 200g / 1 + 1/4 cup cherry or grape tomatoes: Burst with fresh flavor and add a pop of color to the dish.
- Salt to taste (additional, if needed): Season to your preference after adding the other ingredients.
- 1 tablespoon extra virgin olive oil (for drizzling): Adds a final touch of richness and sheen to the finished pasta dish.
- 1/2 teaspoon freshly ground black pepper: Freshly cracked black pepper enhances all the flavors in the dish.
- 12g / 1/2 cup fresh basil, chopped (or to taste): The quintessential herb for finishing a tomato sauce, fresh basil adds a bright and fragrant touch. You can adjust the amount based on your preference.
Instructions (Cook Up Summer in 20 Minutes!):
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Cook the Pasta (10 minutes): Bring a large pot of salted water (8 cups water, 2 teaspoons salt) to a boil. Add your favorite pasta and cook according to package instructions for al dente. Remember to reserve about ¾ cup of the pasta cooking water before draining.
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Sauté the Aromatics (5 minutes): While the pasta cooks, heat olive oil (3 tablespoons) in a large skillet or pan over medium heat. Add the sliced onions (130g) and cook until softened and translucent, about 3-4 minutes. Then, add the chopped garlic (3-4 cloves) and chili flakes (¼ to ½ teaspoon) and cook for another minute, releasing the fragrant aromas.
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Build the Sauce (5 minutes): Stir in the tomato paste (2 ½ tablespoons) and cook for a minute, allowing the flavors to meld. Add the zucchini (350g) and cook for 2-3 minutes, or until slightly softened.
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Simmer and Finish (5 minutes): Pour in about ½ cup of the reserved pasta water and bring to a simmer. Add the cherry or grape tomatoes (200g) and simmer for a further 2-3 minutes, until the tomatoes soften and release their juices. Season with salt (to taste) if needed.
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Toss and Serve: Once the pasta is cooked, drain it and immediately add it to the pan with the sauce. Toss everything together until well combined, adding more reserved pasta water (gradually, a tablespoon at a time) if needed to create a smooth and creamy consistency.
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Final Touches: Remove the pan from heat and drizzle with extra virgin olive oil (1 tablespoon), freshly ground black pepper (½ teaspoon), and chopped fresh basil (12g). Gently toss everything together and serve immediately.
More Information:
- This recipe is incredibly versatile! Feel free to add other summer vegetables like chopped bell peppers, sliced mushrooms, or even a handful of peas for extra color, flavor, and nutrients.
- For a vegan option, simply omit any cheese you might be tempted to add for garnish. This recipe is naturally vegan without any cheese, making it a perfect plant-based meal.
- Leftover zucchini tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of pasta water or broth to loosen the sauce if needed.
Conclusion:
This Zucchini Tomato Pasta recipe is a celebration of fresh summer flavors. It’s quick, easy to make, and perfect for busy weeknights or a light and satisfying lunch. With its vibrant colors, delicious taste, and vegetarian-friendly nature, this dish is sure to become a regular in your meal rotation. So ditch the takeout menus and embrace the garden-fresh goodness of this delightful pasta recipe!