This quick pasta with tomatoes and zucchini is bursting with flavor, juicy, and packed with fresh vegetables. It makes a terrific vegan family meal ready in about 20 minutes!
Keyword: Pasta with tomatoes and zucchini
8 oz (220 grams)pasta (penne, fusilli, spaghetti...)
TOMATOES AND ZUCCHINI
1Tbspolive oil or extra virgin olive oil
½red onion (any other color is fine), diced
1 lb(450 grams)zucchini, diced
¼tspchili flakes (optional)
10 oz(300 grams)cherry tomatoes, halved
salt and pepper, to taste
2Tbspfresh parsley, chopped
To serve (optional)
1Tbspextra virgin olive oil, to drizzle
freshly ground black pepper
grated Parmesan cheese
Fill a large pot with salty water and place over high heat to bring it to a boil. Add the pasta to the pot while you're cooking the zucchini.
Cook until al dente according to the package directions. Reserve about ½ cup of cooking water when you drain the pasta.
TOMATOES AND ZUCCHINI
Cut the tomatoes in half, and dice onion and zucchini. If zucchini is large, cut it lengthwise, than cut each half into three long batons. Then slice off the seeds from each baton and cut it into ½-inch cubes.
Heat the olive oil over medium heat in a large non-stick sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 5-6 minutes. Do not brown.
Add the zucchini, chili flakes, about ¼ tsp of salt and freshly ground black pepper. Give a good stir and cook over medium-high heat for about 10 minutes or until the zucchini are cooked but still crisp, not mushy.
Add the tomatoes, stir and cook until the skins burst and the tomatoes begin to release their juices, about 4 minutes. Taste and adjust the seasoning according to your taste.
Add pasta and parsley to the pan and toss gently to combine. Add a touch of pasta cooking water if the pasta dries out (you don't need all of it, but use just as much as you need to keep everything moist and juicy).
Taste again and make sure you're happy with the seasoning.
Remove from the stove and serve immediately with a drizzle of extra virgin olive oil, black pepper and garnished with fresh parsley and parmesan cheese, if you wish.
Storage: it keeps in the fridge in an airtight container for up to 3 days. Reheating - Pasta dries out when refrigerated overnight. For the best results, reserve about 1/4 cup of pasta cooking water and add when reheating, make sure to add some to the pasta and toss well until moist. You can gently reheat in a non-stick pan over medium-low heat or in the microwave. Nutrition facts:Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (the extra parmesan cheese for serving and the final drizzle of olive oil are not included).