This easy tomato zucchini pasta is light and fresh! Made with juicy tomatoes and tender zucchini, it’s a colorful dish that’s packed with flavor and goodness.
What I love most is how quick it comes together. Perfect for busy nights! Just sauté the veggies and toss them with your favorite pasta—yum!
Key Ingredients & Substitutions
Rotini Pasta: This fun shape holds onto the sauce well. If you don’t have rotini, try penne, fusilli, or even gluten-free pasta for a lighter option.
Cherry Tomatoes: They add sweetness and juiciness! If these aren’t available, use diced regular tomatoes or even sun-dried tomatoes for a different flavor profile.
Zucchini: Fresh zucchini adds a nice crunch. You could substitute with yellow squash, or even eggplant for a unique twist.
Garlic: Fresh garlic gives the dish a lovely aroma. If you’re in a pinch, garlic powder could work, but fresh is always better!
Parmesan Cheese: A classic topping for extra flavor. If you’re dairy-free, try nutritional yeast for that cheesy taste without the dairy.
How Do I Cook Perfectly Tender Zucchini?
Cooking zucchini just right can be tricky. You want it tender, but not mushy. Here’s how to do it:
- Slice zucchini into even half-moons so they cook evenly.
- Cook them in a hot skillet alongside the tomatoes for about 5-7 minutes. Watch them closely!
- Remove from heat as soon as they are tender but still have a bit of crunch.
This keeps the zucchini flavorful and vibrant in the dish!
Easy Tomato Zucchini Pasta
Ingredients You Will Need:
- 8 oz rotini pasta (or any pasta of your choice)
- 1 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half moons
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and 10 minutes of cooking time, making it a quick total of about 25 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a good boil. Add the rotini pasta and cook it according to the package instructions until it’s al dente (cooked yet firm to the bite). Once done, drain the pasta and set it aside for later.
2. Sauté the Aromatics:
In a large skillet, warm the olive oil over medium heat. Once hot, toss in the minced garlic and if you like a bit of heat, add the red pepper flakes. Sauté everything for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn!
3. Add Tomatoes and Zucchini:
Next, bring the cherry tomatoes and zucchini into the skillet. Cook them for about 5-7 minutes, stirring occasionally. You’ll want the tomatoes to soften and burst just a bit, and the zucchini should become tender but not mushy.
4. Season It Up:
Once the veggies are cooked, sprinkle salt and pepper to your taste. This step enhances all the flavors beautifully!
5. Combine with Pasta:
Now, add the cooked pasta to the skillet and gently toss everything together. Make sure the pasta is evenly coated with the veggies and oil. Cook for just a minute to heat everything through.
6. Finish with Cheese and Parsley:
Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the top and add fresh parsley for a pop of color and freshness. Give it a final toss.
7. Serve and Enjoy:
Your easy tomato zucchini pasta is ready to enjoy! Serve it hot, and if you want, add a bit more cheese or some extra parsley on top. Dig in and savor the fresh, summery flavors!
Can I Use Different Types of Pasta?
Absolutely! While rotini is a great choice, feel free to use any pasta you have on hand, such as penne, spaghetti, or even gluten-free options. Just make sure to adjust the cooking time according to the package instructions.
Can I Add Other Vegetables?
Yes! Feel free to get creative. Bell peppers, spinach, or even mushrooms would all make tasty additions. Just make sure to adjust the cooking times accordingly, depending on the vegetables you choose.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, adding a splash of olive oil if needed to restore moisture.
Can I Make This Vegan?
Definitely! Simply substitute the Parmesan cheese with a vegan cheese option or omit it altogether and use nutritional yeast for a cheesy flavor. This dish is naturally vegetarian and can easily be adjusted for a plant-based diet.
