Tomato Zucchini Pasta: Summer's Best Bowl!
Celebrate summer with this light and flavorful pasta dish featuring ripe tomatoes and tender zucchini. Quick to make, healthy to eat, and endlessly customizable.
Equipment
- Large pot for boiling pasta
- large skillet or saucepan for making the sauce
- Wooden spoon or spatula for stirring
- Colander to drain the pasta
- Knife and cutting board for prepping vegetables
Ingredients
- 1 lb pasta (spaghetti, linguine, penne, etc.)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium zucchini, diced
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes, with juice
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.25 tsp red pepper flakes (optional)
- salt and pepper to taste
- 0.25 cup chopped fresh basil (for garnish)
- 0.25 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion. Cook for about 5 minutes until softened.
- Add diced zucchini and sauté for 5–7 minutes until slightly tender.
- Stir in crushed tomatoes, diced tomatoes with juice, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Simmer for 15–20 minutes.
- Add cooked pasta to the sauce. Toss to coat. Add reserved pasta water if needed to loosen the sauce.
- Serve hot, garnished with fresh basil and Parmesan cheese if desired.
Notes
For a protein boost, add grilled chicken, shrimp, or white beans. For a vegan version, omit Parmesan or substitute with nutritional yeast. Leftovers can be chilled and served as pasta salad.