Pasta With Zucchini And Tomatoes

5 from 1 vote

Pasta With Zucchini And Tomatoes

This pasta with zucchini and tomatoes is the perfect summer dinner! Light, fresh, and healthy, and made with just 7 ingredients in about 20 minutes.

Servings servings

Prep Time 5

Cook Time 15

Total Time 20

Equipment

Large sauté pan
Blender

Ingredients

½ pound rotini
2 tablespoons olive oil
2 to 3 medium zucchini sliced into quarter-inch thick triangles
15 ounces sweet cherry tomatoes
2 teaspoons minced garlic
3 pinches sea salt
½ medium lemon juiced

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Then, cook the pasta according to the package directions.
In the meantime, heat the olive oil in a large sauté pan over medium heat. Add the zucchini, tomatoes, garlic, and 2 pinches of sea salt, and sauté until the veggies are softened, about 10 to 15 minutes.
Transfer about two thirds of the veggies to a blender, making sure to get an even distribution of zucchini and tomatoes. Lower the heat on the stove to keep the remaining veggies warm while you make the sauce.
To the blender, add lemon juice and a pinch of sea salt. Blend on low speed until smooth, about 30 seconds. Taste and adjust salt and lemon as needed.
Pour the sauce back into the sauté pan with the remaining veggies. Drain the cooked pasta and add it to the pan, then stir until the pasta is well-coated in sauce and mixed with the zucchini and tomatoes. Serve immediately.

Notes

Pasta types: We like to use rotini since all the ridges help carry the sauce. Feel free to experiment and use your favorite type of pasta! We recommend sticking with short noodles like penne, ziti, or rotini for best results.

Zucchini: The size of zucchini varies greatly from store bought to garden varieties. When we make this pasta with zucchini from our garden, usually 1 or 2 large ones is plenty. Store bought zucchini tends to be smaller, so you’ll need 2 or 3.

Serving suggestions: This light and fresh pasta goes great with dressed greens, garlic bread, or bruschetta on the side! We also recommend pairing it with a glass of white wine or rosé, or a refreshing cocktail like this rosemary vodka lemonade or a limoncello spritz.

Storing and reheating: You can store leftover zucchini tomato pasta in an airtight container in the fridge for up to 3 days. Reheat single servings in a small frying pan over medium-low heat until warm, or in the microwave for about 2 minutes, stirring halfway through.

Making just the sauce: If you have too many zucchini from your garden and don’t know what to do with them, make a big batch of zucchini tomato pasta sauce using this recipe! Simply add all of the sautéed veggies to the blender with lemon juice and salt to taste, then store the sauce in the fridge or freezer until you want to use it.

Author: Nicole Langdon

Calories: 628kcal

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Keyword: fine sea salt, garlic, lemon juice, olive oil, rotini, sweet cherry tomatoes, zucchini squash

Nutrition