Pasta with Zucchini and Tomatoes

This 20-minute pasta dinner combines crisp-tender zucchini with bursting cherry tomatoes to create a light yet satisfying meal that's perfect for busy weeknights. As the tomatoes cook down, they form a naturally flavorful sauce that coats each piece of pasta with bright, garden-fresh taste. Fragrant basil, sharp parmesan, and plenty of garlic transform these simple ingredients into something truly mouthwatering - proving that the most delicious meals often require the fewest ingredients.

Last summer, I made this for unexpected dinner guests who arrived with little notice. With just pantry staples and garden vegetables, this pasta saved the evening! My friend's husband, who claims to dislike zucchini, went back for seconds and asked for the recipe. There's something about the way the vegetables meld together that transforms them into something greater than the sum of their parts.

Ingredients

• Short pasta: Fusilli, rotini, or penne work best as their shapes capture the sauce in their ridges
• Zucchini: No need to peel; just chop into uniform bite-sized pieces for even cooking
• Cherry tomatoes: These hold their shape better than larger tomatoes, creating a sauce without mushiness
• Fresh basil: Provides bright, aromatic flavor that dried simply can't match
• Garlic: Don't skimp here; fresh minced garlic is crucial for depth of flavor
• Parmesan cheese: Freshly grated from a block provides the best flavor and melting quality
• Extra virgin olive oil: Its fruity depth complements the Mediterranean flavors
• Salt and pepper: Simple seasonings that bring everything together

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Step-by-Step Instructions

Step 1:

Prep your vegetables - Begin by chopping 2 pounds of zucchini into uniform bite-sized pieces. Keep them fairly small but not minuscule - about half-inch cubes work well. Halve a pint of cherry tomatoes by gently pressing them on a cutting board with one hand while slicing through the middle with a sharp knife. This prep work ensures everything will cook evenly and be perfectly sized for eating with pasta.

Step 2:

Start the pasta - Bring a large pot of generously salted water to a boil. Add 8 ounces of short pasta and cook according to package directions until al dente. Remember that the pasta will continue cooking slightly when combined with the hot vegetables, so aim for the shorter end of the cooking time range. Reserve about half a cup of pasta water before draining.

Step 3:

Cook the zucchini - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped zucchini in a single layer (work in batches if necessary) and cook without stirring for 2-3 minutes to allow for some caramelization. Then stir and continue cooking for another 2-3 minutes until the zucchini is crisp-tender - cooked through but still holding its shape. Transfer to a bowl and set aside.

Step 4:

Create the tomato sauce base - In the same skillet, add another tablespoon of olive oil and the halved cherry tomatoes. Cook over medium-high heat for about 4-5 minutes, until they begin to soften and release their juices. Add 3-4 cloves of minced garlic during the last minute of cooking, stirring constantly to prevent burning. The tomatoes should be soft but not completely broken down - you want some to remain intact for texture.

Step 5:

Combine everything - Add the cooked zucchini back to the skillet with the tomatoes. Toss in the drained pasta along with a splash of the reserved pasta water to help create a silky sauce. The starchy water helps bind everything together and create a light coating on the pasta. If the mixture seems dry, add a bit more pasta water or olive oil.

Step 6:

Finish with fresh elements - Remove the skillet from heat and immediately add a generous handful of torn fresh basil leaves and 1/2 cup freshly grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Toss everything together until the cheese begins to melt slightly and the basil wilts from the residual heat. The fresh herbs should be added at the end to preserve their vibrant flavor and color.

Step 7:

Serve immediately - Transfer to serving bowls and top with additional Parmesan cheese and a few fresh basil leaves for garnish. A drizzle of high-quality olive oil over the top adds a final touch of richness.

The Secret to Perfect Texture

The key to this dish is cooking each element properly. The pasta should remain al dente with a pleasant chew, the zucchini should be tender but not mushy, and the tomatoes should burst and create sauce while some still maintain their shape. This textural contrast makes every bite interesting and prevents the dish from becoming a formless jumble of overcooked ingredients.

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Make It Your Own

This versatile recipe welcomes many variations:

• Add protein with grilled shrimp, Italian sausage, or chickpeas
• Include kalamata olives or capers for briny depth
• Swap parmesan for feta cheese for a different tang
• Add red pepper flakes for gentle heat
• Include additional vegetables like bell peppers or broccoli

Perfect Pairings

This pasta stands beautifully on its own, but pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For a complete Mediterranean-inspired meal, serve with crusty bread and olive oil for dipping as a starter. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly.

My grandmother taught me that the secret to dishes like this is using the highest quality ingredients you can find. When I followed her advice and splurged on truly good olive oil and imported Parmigiano-Reggiano, the difference was immediately noticeable - the simple flavors had so much more depth and character.

This pasta with zucchini and tomatoes embodies what I love most about cooking - transforming a handful of humble ingredients into something truly satisfying through proper technique and attention to detail. It's a perfect example of how seasonal cooking lets the ingredients shine without needless complexity. On busy summer evenings when the garden is bursting with zucchini and tomatoes, there's nothing more gratifying than turning them into a delicious meal in just 20 minutes.

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! While short pasta shapes like penne, fusilli, or farfalle work best for catching the vegetables, you can use any pasta you have on hand. Spaghetti or linguine would work well too - just adjust cooking time according to package instructions.

→ How can I make this recipe gluten-free?

Simply substitute the regular pasta with your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both work well in this recipe. Just be careful not to overcook gluten-free pasta as it can become mushy.

→ Can I add protein to this dish?

Yes! For a non-vegetarian version, add grilled chicken, shrimp, or Italian sausage. For vegetarian protein options, add white beans, chickpeas, or cubes of firm tofu sautéed with the zucchini.

→ What can I substitute for Parmesan to make it vegan?

To make this dish vegan, omit the Parmesan or replace it with nutritional yeast for a cheesy flavor. There are also several vegan Parmesan alternatives available in stores that would work well.

→ What other vegetables can I add to this pasta?

This recipe is very versatile! Try adding bell peppers, spinach, asparagus, or eggplant. Just adjust cooking times accordingly - spinach needs just seconds to wilt, while diced eggplant might need a few extra minutes.