Description
This fresh and vibrant Tomato Zucchini Pasta recipe combines juicy ripe tomatoes with tender zucchini and perfectly cooked pasta for a quick, flavorful meal. Ideal for busy weeknights or relaxed weekends, it uses simple, natural ingredients to create a light but satisfying dish that brings color and comfort to your table in about 30 minutes.
Ingredients
Scale
Vegetables
- 2 cups ripe tomatoes, chopped into bite-sized pieces
- 1 medium zucchini, sliced into thin rounds or half-moons
- 2 garlic cloves, minced
- Handful of fresh basil leaves
Pantry Staples
- 200g dried gluten-free pasta (such as spaghetti or penne)
- 2 tbsp olive oil (natural)
- 1 tsp vegetarian Worcestershire sauce
- Sea salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional), to taste
Instructions
- Prepare the vegetables: Wash the tomatoes and zucchini thoroughly. Chop the tomatoes into bite-sized pieces and slice the zucchini into thin rounds or half-moons to ensure even cooking and good texture.
- Cook the pasta: Bring a pot of salted water to a boil. Cook the gluten-free pasta according to package instructions until al dente. Drain the pasta, reserving one cup of pasta water to adjust the sauce if needed.
- Sauté the garlic and zucchini: Heat the olive oil (natural) in a pan over medium heat. Add the minced garlic and sauté until fragrant but not browned. Add the zucchini slices and cook until just tender, keeping some crunch and vibrant color.
- Add tomatoes and seasoning: Stir in the chopped tomatoes along with vegetarian Worcestershire sauce, sea salt, black pepper, and red pepper flakes if using. Let the mixture simmer gently until the tomatoes soften and release their juices, forming a natural sauce.
- Combine pasta and sauce: Toss the drained pasta into the skillet with the tomato and zucchini sauce. If the sauce is too thick, add reserved pasta water gradually to loosen it. Stir in fresh basil leaves and adjust seasoning to taste.
Notes
- Use ripe tomatoes for the best flavor and sweetness.
- Do not overcook the zucchini to maintain a pleasant texture and freshness.
- Reserve some pasta water as it helps thicken the sauce naturally and binds it well to the pasta.
- Add fresh basil at the end to preserve its bright flavor and color.
- Adjust the amount of red pepper flakes to customize the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Tomato Zucchini Pasta, Gluten Free Pasta, Fresh Pasta Recipe, Quick Dinner, Vegetarian Pasta
