A simple pasta dish that showcases the some of the best of Summer produce. With minimal ingredients, it's bursting with flavor and literally tastes like Summer!
Pasta with Zucchini and Tomatoes
Quick, Easy and Delicious!
Update September 2020: This pasta is never better than now!
Zucchini and tomatoes are fresh and abundant in September (especially here in the Northeast), making this a perfect easy meal back to school/ back to work meal!
Hope you enjoy it as much as we do!
This is one of our favorite quick and easy Summer pastas.
When the produce is super fresh, starting in July and all the way through mid to late September where we live in the Northeast, it is bursting with flavor and literally tastes like Summer in every bite!
All you need is: farm fresh zucchini and tomatoes, garlic, extra virgin olive oil (EVOO), tomato paste, salt and pepper to taste, your favorite gluten free spaghetti and fresh basil
And it comes together really quickly.
All you do is saute the garlic, add the zucchini and saute for 10 minutes, add the tomatoes and saute another 10 minutes, cook the spaghetti while the tomatoes simmer and get seasoned, then toss with cooked spaghetti and top with fresh basil.
It couldn’t be easier or tastier!
One of the questions I am asked most of it “what is our favorite brand of gluten-free pasta?”
A quick and easy pasta dinner that showcases some of the best of Summer produce. With minimal ingredients, it's bursting with flavor and tastes like Summer! Recipes doubles well.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 2-3 servings
2 Zucchini, sliced into ¼ inch circles, then half or quarters depending on the size of the zucchini
4 -6 large tomatoes, seeded and diced OR 2 cups cherry tomatoes, halved or quartered depending on the size
4-6 cloves garlic, chopped or minced
2-3 tablespoons Extra Virgin Olive Oil, start with 2 tablespoons and add more as needed
2-3 tablespoons plain tomato paste
½ teaspoon kosher salt
¼ -1/2 teaspoon pepper
⅛ - ¼ teaspoon crushed red pepper, optional but adds just a little spiciness
¼ cup fresh basil, chopped + more for serving
1 12oz box Gluten-free Spaghetti (we used Barilla)
Optional: ricotta salata or goat cheese for serving
In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
Add garlic and sauté for a minute or two or until just fragrant.
Add zucchini and cook for 7- 10 minutes, covered and stirring occasionally, or until starting to soften
Just before adding in the tomatoes, start cooking spaghetti according to package. Tip: Before draining spaghetti, you'll want to reserve 1 cup pasta water.
Add tomatoes, tomato paste, salt, pepper and crushed red pepper, if using, to the zucchini, and cook another 8-10 minutes, covered if desired (I find it helps the tomatoes cook more/quicker) and stirring occasionally, until both zucchini and tomatoes soft and tender.
Remember to reserve pasta water and drain pasta.
Add pasta and ½ reserved water to the cooked veggie mix and cook an additional minute, stirring well to combine. Add more reserved water as desired to make a creamier sauce
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...