Description
Quick and easy tomato zucchini pasta, perfect for a weeknight meal. A simple, flavorful sauce with zucchini, garlic, and herbs tossed with your favorite pasta.
Ingredients
Scale
- 1 pound pasta (spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil, for garnish
- 1/2 cup grated Parmesan cheese, for serving
- 1/4 cup reserved pasta water
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add the minced garlic and diced zucchini to the skillet. Cook for another 3-5 minutes, or until the zucchini is slightly tender. Stir frequently.
- Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
- Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, or up to 30 minutes. Stir occasionally.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, or until al dente.
- Before draining the pasta, reserve about 1/4 cup of the pasta water.
- Drain the pasta in a colander.
- Add the drained pasta to the skillet with the tomato zucchini sauce. Toss well to coat.
- If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Taste the pasta and adjust the seasoning as needed.
- Serve the tomato zucchini pasta immediately. Garnish with fresh chopped basil and grated Parmesan cheese.
- Serve hot and enjoy!
Notes
- Add protein like Italian sausage, ground beef, or chicken.
- Add other vegetables like bell peppers, mushrooms, or spinach.
- Spice it up with more red pepper flakes or cayenne pepper.
- Make it creamy with ricotta cheese or heavy cream.
- Use fresh herbs for the best flavor.
- Pecorino Romano cheese is a great alternative to Parmesan cheese.
- Omit the Parmesan cheese or use a vegan Parmesan cheese alternative to make it vegan.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- The tomato zucchini sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw the sauce completely before reheating and adding the cooked pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes