Description
This Tomato Zucchini Pasta is a light, flavorful, and fresh dish perfect for a quick and healthy weeknight meal. Featuring sautéed zucchini and a vibrant tomato sauce made from fresh tomatoes and garlic, this recipe combines simple ingredients to create a hearty and satisfying gluten-free pasta option. Enhanced with fresh basil and optional ricotta salata or goat cheese, it’s a colorful and delicious dish ready in just 30 minutes.
Ingredients
Scale
Vegetables & Herbs
- 2 zucchini, sliced into ¼ inch circles, then halved or quartered depending on size
- 4–6 large tomatoes, seeded and diced OR 2 cups cherry tomatoes, halved or quartered
- 4–6 cloves garlic, chopped or minced
- ¼ cup fresh basil, chopped (plus more for serving)
Pasta & Staples
- 1 12 oz box gluten-free spaghetti (e.g., Barilla)
- 2–3 tablespoons extra virgin olive oil (start with 2 tbsp and add more as needed)
- 2–3 tablespoons plain tomato paste
- ½ teaspoon kosher salt
- ¼–½ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper (optional)
Optional Toppings
- Ricotta salata or goat cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions until al dente. Drain the pasta, reserving some pasta water, and set it aside.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped or minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook zucchini: Add the sliced zucchini to the skillet and cook for about 5 minutes until it becomes just tender but still holds its shape.
- Add tomato paste and tomatoes: Stir in the tomato paste thoroughly to coat the zucchini, then add the diced fresh tomatoes or cherry tomatoes. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and create a light, chunky sauce.
- Season the sauce: Season the mixture with kosher salt, black pepper, and crushed red pepper if using. Adjust the seasoning to your taste preferences.
- Toss pasta with sauce: Add the cooked pasta to the skillet and gently toss it with the tomato and zucchini sauce. Add a splash of the reserved pasta water if needed to loosen the sauce and help it coat the spaghetti evenly.
- Add fresh basil: Stir in the chopped fresh basil just before serving to infuse the dish with fresh herbal flavor.
- Serve: Plate the pasta and garnish with additional fresh basil and, if desired, a sprinkle of ricotta salata or crumbled goat cheese for a creamy finish.
Notes
- The dish is easily adaptable to use either large diced tomatoes or cherry tomatoes.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Optional crushed red pepper adds a mild heat but can be omitted for a milder flavor.
- Ricotta salata or goat cheese adds a salty and creamy note that complements the fresh vegetables.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive individuals.
