Tomato Zucchini Pasta
Let Me Tell You About This Tomato Zucchini Pasta
Okay, so you know those evenings where the only thing between you and a hangry meltdown is a big bowl of something carby and colorful? That’s exactly when I bust out this Tomato Zucchini Pasta. Honestly, it all started when I had a mountain of zucchinis from a neighbor (I still suspect she was trying to offload her gardening mistakes, but hey, my gain!) and a half-forgotten box of spaghetti in the pantry. The combo turned out so good, I almost wrote it on the fridge—except my fridge is stubbornly marker-proof. Anyway, this is one of those dinners that’s warm and cozy but also, you know, suspiciously healthy. I’ve made it for friends, picky kids, new neighbors, and once for a guy who claimed he didn’t like vegetables, and he asked for seconds. So either he was being polite or it’s actually magic; I’ll let you decide.
Why You’ll Love This Recipe (Or At Least Find It Handy)
I make this when I’ve got tomatoes that are about to walk out of the fridge by themselves or when I need to sneak some veg into dinner without anyone protesting. My family goes absolutely bonkers for it—my son calls it ‘rainbow spaghetti’ (he’s five, so everything’s rainbow if you add enough color). Also, sometimes I just can’t be bothered with a complicated sauce, and this one is as easy as pie. Except, honestly, it’s easier than pie. (Pie crusts are my nemesis—don’t get me started.)
Let’s Talk Ingredients (And the Odd Swap)
- 1 big zucchini (or two small—I’ve used yellow squash when I can’t find zucchini; both turn out fine)
- 3-4 ripe tomatoes (Roma, cherry, whatever looks decent—canned diced tomatoes do the trick in winter, no shame)
- 2-3 cloves garlic, minced (powder in a pinch, but fresh is way better)
- About 250g (just over half a pound) pasta—spaghetti, linguine, or those swirly shapes (fusilli?) all work. My grandma always insisted on De Cecco, but store brand is totally fine here.
- Olive oil, a good glug (probably 2 tbsp, but I never measure)
- Salt and pepper, to taste (or until you sneeze)
- Pinch of chili flakes (optional, but I like a little kick)
- Handful of fresh basil (parsley works too, or just skip it if your plant is having a bad week)
- Parmesan cheese, grated (or skip it for vegan vibes—my vegan cousin swears by nutritional yeast, which I still think sounds like a science experiment, but tastes alright)
How I Actually Make It (And Sometimes Mess Up)
- First, put a big pot of salted water on to boil. I always forget this step and end up waiting around, so do it first. Trust me.
- While that’s heating, dice your zucchini and tomatoes into bite-sized chunks. (You can be fancy about it, but honestly, nobody’s measuring here.)
- Heat the olive oil in a large frying pan over medium. Toss in the garlic, and as soon as you can smell it, add the zucchini. Let it cook, stirring now and then—about 5 minutes, until it’s softened but not mushy. (I once let it go too long and it turned into zucchini jam. Not recommended.)
- Stir in the tomatoes, plus a pinch of salt, pepper, and chili flakes if you’re feeling spicy. Let everything bubble away for another 8-10 minutes. If it looks too dry, splash in a little pasta water or, okay, just regular water. This is where I usually sneak a taste—someone’s gotta check for, um, quality.
- Meanwhile, cook your pasta. Try to time it so the sauce and pasta finish together, but don’t stress—it all works out in the end. Scoop out a mug of pasta water before draining, because sometimes the sauce needs loosening up.
- Toss the drained pasta straight into the pan with the veggies. Add a bit of reserved pasta water if it looks clumpy. Stir in the basil and a handful of cheese (or not), and swirl it all around until everything’s cozy.
- Spoon into bowls, top with extra cheese or more basil if you have it. Or just dig in right out of the pot—I won’t tell.
Stuff I’ve Learned (Usually the Hard Way)
- If you add the garlic too early and walk away, it burns in like 30 seconds. Trust me, don’t do it.
- Somehow, the sauce always tastes better after it sits for a bit. I think the flavors need a minute to get acquainted.
- If you forget to save pasta water, a splash of veggie broth or even just plain water works fine. Not the end of the world.
Quick Detour: That Time I Tried Spiralized Zucchini
So, I once tried making this with spiralized zucchini noodles instead of pasta, thinking I’d go all healthy. It was… not great. The sauce was fine, but everything got a bit watery and sad. Maybe it’s just me, but I like my carbs with a bit more heft. Just saying.
Other Ways I’ve Swapped It Up (With Mixed Success)
- Added a can of chickpeas once—made it oddly filling, but in a good way.
- Swapped in roasted red peppers for tomatoes when I ran out. Tasted smoky and different, people liked it.
- Tried throwing in olives. Actually, too salty for me, but if you’re into that, go for it.
- On second thought, don’t try adding pineapple. That was… a learning experience.
Do You Need Fancy Gear? Not Really
All you need is a decent frying pan and a pot for pasta. I used to think you had to have one of those giant pasta pots with the built-in strainer, but honestly, a regular old saucepan and a colander do the trick. If you don’t have a garlic press, just smash the cloves with the side of a knife—it’s almost more satisfying, anyway.
Storing Leftovers (If You Have Any)
This keeps fine in the fridge for a couple days, tightly covered. The flavors might even get more cozy together, but in my house, it never lasts more than a day. I tried freezing it once; it came out a bit mushier, but still edible in a pinch. Oh, and here’s a solid guide on reheating pasta if you want to avoid the dreaded glue effect.
What I Serve It With (Or Just By Itself)
Sometimes I throw a salad on the side, or just some crusty bread to mop up the sauce (sourdough if I’m being fancy, supermarket rolls if not). My sister insists on serving it with a glass of chilled white wine—I’m more of a lemonade person, but each to their own. Oh, and sometimes I top it with this herby salad when I’m feeling extra green.
A Few Things I’ve Learned the Hard Way (Pro Tips, I Guess)
- I once tried rushing the simmering step and ended up with crunchy tomatoes—not recommended. Let it do its thing.
- Don’t skip the pasta water. I know, it seems fussy, but it makes the sauce cling on like a koala to a tree.
- If you add too much cheese, it gets a little gluey. Just a sprinkle does the job. Learned that the, um, sticky way.
Answering the Real Questions (Because People Always Ask)
- Can I make this gluten free?
Yep! Just grab your favorite gluten-free pasta (I like the corn-rice ones, but pick your poison). Sauce stays the same. - Will my picky kid eat this?
Maybe. Mine does, especially if I call it ‘superhero pasta.’ If you’re sneaky, dice the zucchini tiny and they’ll barely notice. - Can I prep it ahead?
Sort of. The sauce holds up well in the fridge. I wouldn’t cook the pasta too far ahead though; it gets a bit sad and clumpy. - What if I only have dried herbs?
No biggie—use dried basil, Italian seasoning, or even oregano. Start with less, taste as you go. Dried is stronger than fresh (ask me how I know…) - How spicy is it?
Not very, unless you go wild with the chili flakes. Easy to adjust, though; just add a bit at a time.
Oh—before I forget, if you’re new to pasta-cooking or want to get the al dente thing just right, I love this pasta guide from The Kitchn. It’s saved me from noodle disasters more than once.
Ingredients
- 12 oz (340 g) spaghetti or linguine
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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3Add the sliced zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until slightly tender.
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4Add the cherry tomatoes to the skillet and cook for another 4-5 minutes, until the tomatoes soften and release their juices. Season with salt and black pepper.
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5Add the cooked pasta to the skillet and toss everything together until well combined. Remove from heat and stir in the chopped basil.
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6Serve the pasta warm, topped with grated Parmesan cheese and extra basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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