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The easiest tomato + zucchini summer pasta

tomato + zucchini summer pasta

Are you in the mood for a delicious and wholesome pasta dish that’s as easy as it is tasty? Well, you’re in luck because we’ve got a fantastic recipe for you – Tomato + Zucchini Summer Pasta! 

With just a handful of ingredients (most of which you probably already have on hand!), 30 minutes of your time, and a large skillet, you can have a fragrant, flavorful, and satisfying pasta dish that hits the spot every time. And the best part? It’s healthy and low in saturated fat! 

In this recipe, succulent zucchini and ripe tomato mingle together in a perfect symphony of summer flavors. By cooking the pasta until al dente and reserving some of the pasta cooking water, you’ll ensure the pasta won’t get mushy and will have the right texture for the ultimate pasta-eating experience. And let’s not forget the freshly grated Parmesan cheese and a pinch of red pepper flakes on top – it’s the perfect finishing touch on this delectable dish! 

So, heat a pot of salted water, gather your ingredients, and let’s get cooking! Whether you’re looking for a quick weeknight dinner idea or a lazy Sunday comfort food, Tomato + Zucchini Summer Pasta has got your back. 

The easiest tomato + zucchini summer pasta

I whipped up this easy summer pasta the other night and you all voted for a blog post with how to make it–so here we are!

The inspo behind this one is a summer side dish I grew up with–sautéed zucchini with tomatoes, onion, garlic, and butter. (Optional: you can also add dill!)

It’s one of my favorite things to eat ever–especially with fresh tomatoes and good quality butter–my mom would often make it with produce picked right out of our garden–to this day it might be the #1 thing that tastes like “summer” to me.

I was wanting something that was equally as easy to throw together, and I thought I’d combine it all with pasta! The result is a satisfying yet light bowl of deliciousness.

How to make it

The veggies

Sauté chopped onions and a couple of cloves of minced garlic (depending on how much you like garlic) in some butter (you can also use olive oil for a lighter version, or sometimes I’ll use half of each, but it really tastes the best with at least a little bit of butter!)

Let the onions sweat until translucent. Add in the zucchini and chopped-up tomatoes. (If you’re new here, we don’t measure things, we just eyeball them LOL.

Use as many tomatoes as you have on hand and remember they will reduce down!) I tend to love using cherry tomatoes as they’re sweeter and the texture is always the best, but you can use whatever kind of fresh tomatoes you have!

Season lightly with salt and pepper, and cook until zucchini is al dente. (The pasta water you’ll be using is pretty salty so use less salt than you normally would).

Optional adds:

If you have any fresh summer corn, that is also DELICIOUS thrown in here too!

Additionally, this would be great with sautéed chicken or crumbled Italian sausage if you’d like more protein! (I like to cube chicken breast in small pieces, toss very lightly in flour, salt, pepper, and sauté over medium-high heat.)

Or, if you have leftover rotisserie chicken, you can throw that in too. Another idea would be to top it with grilled chicken! Lots of options and ways to make it your own.

The pasta

At the same time, bring a pot of water to a boil and season it with salt until it tastes like the ocean. This step is the most important one to make flavorful pasta! I taste the water every time to make sure I have enough salt. Cook whatever pasta you like to JUST al-dente (you’ll cook it a little more when you throw it all together, so you don’t want to overcook it) according to package instructions. You can use whatever kind of pasta you have on hand. I used Campanelle pasta here, which I particularly love, but this would be good with any pasta shape!

Heads Up:

We’re going to reserve 1 cup of pasta water, so make sure you remember that before you drain your pasta! Why? Because pasta water is what brings the sauce together–making it thick and silky!

Bring it all together:

Combine the drained pasta and the veggies together in one pan over medium heat, slowly trickling in the pasta water until combined and you get the desired thickness you like. (You will not use the full cup! Just add a little at a time until you get it how you like it!)

Stir until incorporated and simmer for a minute or two until the pasta is perfectly cooked to your liking. Dish in a big bowl and top with lots of freshly grated parm.

Optional: Serve the zucchini tomato pasta with a spring green salad and a vinegary dressing to counterbalance the deliciously salty pasta! (See how I make my homemade salad dressing here!)

Put the Fun Back in Pasta Night with this Tomato + Zucchini Summer Pasta!

This recipe has been a celebration of simplicity and the joy of cooking, proving that you don’t need a complex culinary ballet to create something incredible. Just a few fresh ingredients, a sprinkle of confidence, and voila! You’re a superstar chef. 💫✨

But hey, this pasta party doesn’t end here. Get creative with your dish! Customize it to your heart’s content. Add grilled chicken, shrimp, or even a pinch of chili flakes if you’re feeling spicy. Experiment, have fun, and let your kitchen become a canvas for culinary adventures.

So, my friend, keep exploring, keep savoring, and keep sharing love through good food. Here’s to more easy, tasty meals and the memories they create. Cheers to you, my culinary comrade! 🍷🥂 Until we meet again, happy cooking! 🍅🥒✨

And that’s it! So easy, and such a crowd-pleaser. If you make it, I would love to see it–make sure to tag me on IG stories so I can re-share!