This easy tomato zucchini pasta is a bright and cheerful dish! It combines fresh tomatoes and zucchini with pasta for a quick meal that’s packed with flavor and color.
You won’t believe how simple it is! Just toss everything in a pot and let the flavors mix—perfect for those busy nights when you want something tasty without the fuss!
Key Ingredients & Substitutions
Pasta: I love using rotini or radiatori for this recipe because their shape holds onto the sauce really well. If you’d like a gluten-free option, you can swap in gluten-free pasta or even spiralized zucchini for a low-carb alternative.
Cherry Tomatoes: Fresh cherry tomatoes bring sweetness and juicy bites to the dish. If they’re not available, you can use diced canned tomatoes or grape tomatoes instead. Roasting the canned tomatoes lightly can enhance the flavor!
Zucchini: This veggie adds a nice texture and nutrition. If you don’t have zucchini, yellow squash or bell peppers work beautifully as substitutes. They’ll add a different yet delicious crunch!
Garlic: Fresh garlic is a must for flavor! If you’re in a hurry, you can use garlic powder in a pinch, but fresh gives a much better taste. Just use about 1/4 teaspoon if you go that route.
Parmesan Cheese: Parmesan adds great depth of flavor. Feel free to replace it with Pecorino Romano or nutritional yeast for a dairy-free option—it’s still tasty!
How Do I Make Sure My Vegetables Don’t Overcook?
Cooking vegetables perfectly is key to making sure they’re tender but still have a bit of bite, also known as “al dente.” Here’s how to nail it:
- Keep the heat at medium—it allows for even cooking without burning.
- Cook the zucchini first until just soft, about 3-4 minutes, since they take a little longer than the tomatoes.
- Once you add the cherry tomatoes, stir gently and cook only until they soften and start to blister, about 4-5 minutes. This way, you preserve their sweetness and vibrant color!
Trust your senses; if the veggies smell amazing and look vibrant, you’re on the right track! Enjoy cooking!
Easy Tomato Zucchini Pasta
Ingredients You’ll Need:
- 8 ounces rotini or radiatori pasta
- 1 tablespoon olive oil
- 1 ½ cups cherry tomatoes, halved
- 1 medium zucchini, sliced into rounds
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prepare—just 10 minutes of prep and another 10 minutes of cooking! It’s perfect for those busy weeknights when you want something quick yet satisfying.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your pasta. Cook according to package instructions until it’s al dente (that means firm yet cooked). Once done, drain the pasta and set it aside while you prepare the veggies.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté it for about 1 minute or until it’s fragrant but be careful not to let it brown or burn!
3. Add the Zucchini:
Now, toss in the zucchini slices! Cook them for 3-4 minutes, stirring occasionally. You want them to become tender but still crisp, so watch them closely!
4. Mix in the Tomatoes:
Next, add the halved cherry tomatoes and sprinkle in the dried oregano. Cook for another 4-5 minutes until the tomatoes start to blister and soften. This will enhance their sweetness!
5. Season the Veggies:
Don’t forget to season your veggies! Add salt and black pepper to taste—you want to bring out all those lovely flavors!
6. Combine Everything:
Now it’s time to bring all the ingredients together! Add the drained pasta to the skillet and gently toss everything until well-combined and heated through. The pasta should soak up some of those delicious juices!
7. Add the Finishing Touches:
Remove your skillet from heat. Sprinkle the dish with the chopped parsley and, if you like, some grated Parmesan cheese for a little extra flavor!
8. Serve Hot:
Serve your bright and tasty tomato zucchini pasta immediately while it’s still warm. You can garnish with extra black pepper and parsley for that added flair!
Enjoy your delicious creation! It’s quick, easy, and perfectly satisfying!
FAQ for Easy Tomato Zucchini Pasta
Can I Use Different Types of Pasta?
Absolutely! While rotini and radiatori work great, you can substitute with any pasta you have on hand, like penne, spaghetti, or even gluten-free pasta. Just follow the cooking instructions on the package!
What Can I Substitute for Cherry Tomatoes?
If you can’t find cherry tomatoes, you can use grape tomatoes or even diced canned tomatoes. For a more intense flavor, try roasting the canned tomatoes in the oven before adding them to the dish!
How Do I Store Leftovers?
To store leftovers, let the pasta cool completely, then place it in an airtight container. It will keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of olive oil or water if necessary to keep it moist.
Can I Add More Vegetables?
Definitely! This recipe is highly adaptable. Feel free to add in bell peppers, spinach, or mushrooms for extra nutrients and flavor. Just remember to adjust cooking times as needed—softer veggies like spinach will need less cooking time!
