zucchini tomato pasta

Zucchini and tomatoes tossed with pasta. It's a simple summer dinner that's fresh and light. Serve it with crusty bread on the side.

Simple Zucchini And Tomato Pasta

olive oil

butter

zucchinis (diced)

grape tomatoes (halved)

salt

parsley

lemon

bucatini or other long pasta

Parmesan cheese (for serving)

Simple Zucchini and Tomato Pasta

Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat. Add the zucchini and tomatoes to the pan and cook them, stirring occasionally. Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.

While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice. Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.

Serve the pasta with grated Parmesan.

Pasta with Zucchini and Tomatoes is a 20 minute healthy dinner that is going to become part of your  summertime menu must haves! Juicy, crisp-tender zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic, basil and parmesan that coats the perfectly al dente pasta. It&#039;s one of the best and easiest vegetarian pasta recipes your whole family will enjoy!

Pasta with Zucchini and Tomatoes {20 Minute Dinner!}

oz short whole wheat pasta

zucchini

lb grape or cherry tomatoes (cut in halves)

tbsp extra virgin olive oil

garlic

Parmesan cheese (grated)

parsley basil (finely chopped)

black pepper (to taste)

Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.

While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.

Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.

Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!

Angel hair tossed with summer zucchini and tomatoes fresh from the garden. The perfect meatless meal you'll be craving again and again. Serve this with plenty of Parmigiano Reggiano!

Angel Hair with Zucchini and Tomatoes

7 oz zucchini, spiralized

garlic (chopped)

shallots (diced)

tomatoes (diced (or 2 cups grape, halved))

extra virgin olive oil

Kosher salt and black pepper (to taste)

red pepper flakes (to taste)

angel hair pasta (wheat or gluten-free)

low-sodium vegetable or chicken broth

In a large pot of salted boiling water, cook pasta according to instructions.

While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.

Add garlic and shallots to the pan and saute about 1 minute, until soft.

Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.

Remove from heat.

Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).

This recipe is so easy, guilt free, and delicious… definitely worth repeating!

I just made this tonight for dinner. This was very quick, easy and delicious!! Fabulous light recipe for carb reduction. Thank you for sharing.

This was absolutely fantastic 👏.  Gina you are amazing!!! I have made many of your recipes and they have ALL been fantastic and delicious. Your recipes are not complicated and use readily accessible ingredients.

I love this dish, but use asparagus instead of zucchini to crisp it up. Occasionally I'll use feta instead of the parm.

My family loved this dish!  It was so easy and delicious.  I need to double the recipe because we didn't have seconds :)!  Thanks for another great recipe!

very good and so easy.  next time, i will start the tomatoes with thegarlic &amp;onion  before adding the zucchini so it gives the tomatoes time to break down

We used whole wheat pasta to further reduce the (WW purple) points.  This was OK the first day, but when it had time to rest overnight in the fridge, it was even better.  My daughter didn't like the two textures -- spiralized zucchini and pasta -- but by the second day, you couldn't tell the difference.  Sauce flavors also had some time to blend.  We'll try it again!

I really enjoyed this! I will definitely make it again. It was lite yet filling. I did add some chicken to my dish and folded it into the veggies once cooked to absorb some of the liquid. It would be great either way. 

Awesome recipe! Tasted so good, plus I got my kids to eat veggies!

Oh yummy &amp; easy! I wanted to use up a little bit of wine so added that. Used big cherry tomatoes from the garden.  Def a keeper!

https://www.youtube.com/watch?v=U_U0po5qTYo

Angel Hair Pasta with Zucchini and Tomatoes combines spiralized zucchini with pasta, a great way to lighten a pasta dish!
PRINT: https://www.skinnytaste.com/angel-hair-with-zucchini-and-tomatoes-5/

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