Pasta with Zucchini and Tomatoes

A simple pasta dish that showcases the some of the best of Summer produce. With minimial ingredients, it's bursting with flavor and literally tastes like Summer!

gluten free spaghetti with zucchini and tomatoes #glutenfree #glutenfreerecipes gluten-free pasta www.healthygffamily.com
Pasta with Zucchini and Tomatoes

Quick, Easy and Delicious!

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!

gluten free spaghetti with zucchini and tomatoes #glutenfree #glutenfreerecipes gluten-free pasta www.healthygffamily.com

 

One of the questions I am asked most of it “what is our favorite brand of gluten-free pasta?”

Here we used Barilla gluten-free spaghetti. I am linking to a recent blog post Our Favorite Gluten-Free Pastas so you can see what else we love.

Hope you love this pasta dish as much as we do!

And for more of our favorite zucchini recipes click here.

Scroll down to see the recipe and leave a comment if you try.

Recipe

 

Pasta with Zucchini and Tomatoes
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
  • 2 Zucchini, sliced into ¼ inches disks and cut in half
  • 4 -6 large tomatoes, seeded and diced
  • 4-6 cloves garlic, chopped or minced
  • 2-4 tablespoons Extra Virgin Olive Oil, start with 2 tbsp and add more as needed
  • 1-2 tablespoons plain tomato paste
  • salt and pepper to taste
  • fresh basil for serving
  • 1 12oz box Gluten-free Spaghetti (we used Barilla)
Instructions
  1. In a large saute pan, heat 2 tbsp olive oil over medium-high heat.
  2. Add garlic and sauté for a minute or two or until just fragrant.
  3. Add zucchini and cook for 7- 10 minutes or until starting to soften, stirring occasionally.
  4. Add tomatoes and tomato paste and cook another 8-10 minutes or until both zucchini and tomatoes soft and tender.
  5. Season with salt and pepper to taste.
  6. Meanwhile prepare spaghetti according to package.
  7. Serve zucchini and tomatoes over spaghetti
  8. Top with fresh basil.
  9. Note: sometimes I will add the cooked spaghetti directly to the saute pan with zucchini and tomatoes and gently combine before serving.

 

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