Pasta con Zucchine e Pomodoro: A Flavorful Italian Dish

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Pasta con Zucchine e Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or frying pan
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• Ingredients
• Pasta: 12 oz 340 g of your choice (spaghetti, penne, or linguine work well)
• Zucchini: 2 medium-sized sliced into thin rounds
• Tomatoes: 4 medium ripe tomatoes diced (or 1 can of diced tomatoes)
• Garlic: 3 cloves minced
• Olive oil: 3 tablespoons
• Basil: Fresh leaves roughly chopped (about 1/4 cup) or 1 teaspoon dried
• Salt: To taste
• Black pepper: To taste
• Parmesan cheese: Grated for serving (optional)

Instructions

 

• Method
• Prepare the Ingredients:
• Start by washing and slicing the zucchini and dicing the tomatoes. If using fresh tomatoes, you can blanch them in hot water for easy peeling, then dice them.
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
• Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.
• Sauté the Vegetables:
• In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
• Add the sliced zucchini to the skillet and cook for about 5 minutes until tender and slightly golden, stirring frequently.
• Add the Tomatoes:
• Stir in the diced tomatoes and season with salt and black pepper. Cook for another 5-7 minutes until the tomatoes break down and form a sauce.
• Combine Pasta and Sauce:
• Add the drained pasta to the skillet with the zucchini and tomato sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
• Finish with Fresh Basil:
• Stir in the chopped basil and adjust seasoning with more salt and pepper if needed. Remove from heat and let it stand for about 5 minutes to allow the flavors to meld.
• Serve:
• Plate the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy your Pasta con Zucchine e Pomodoro while it's warm!
• Variations
• Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
• Creamy Version: Add a splash of heavy cream or a dollop of ricotta cheese for a creamy sauce.
• Spicy Kick: Include red pepper flakes for some heat.
• Vegetable Swap: Try other vegetables like bell peppers, eggplant, or spinach.

Keyword Pasta, Pasta con Pomodoro, Pasta con Zucchine

Pasta con Zucchine e Pomodoro is a delightful Italian dish that celebrates the fresh flavors of summer vegetables and tomatoes. It’s simple yet satisfying, making it a perfect choice for both novice cooks and seasoned chefs. From my own personal experience, this recipe has become a staple in my kitchen, particularly during zucchini season when they’re abundant and at their peak flavor. Let me show you how I make this delicious dish that is sure to impress.

Notes on What to Expect

This Pasta con Zucchine e Pomodoro is light, refreshing, and packed with flavor. You can expect a delightful balance of sweetness from the zucchini and acidity from the tomatoes, making it a well-rounded dish that’s perfect for any occasion.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 350
• Cost of Ingredients: Approximately $10
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Pomodoro  now.

Ingredients

• Pasta: 12 oz (340 g) of your choice (spaghetti, penne, or linguine work well)
• Zucchini: 2 medium-sized, sliced into thin rounds
• Tomatoes: 4 medium ripe tomatoes, diced (or 1 can of diced tomatoes)
• Garlic: 3 cloves, minced
• Olive oil: 3 tablespoons
• Basil: Fresh leaves, roughly chopped (about 1/4 cup) or 1 teaspoon dried
• Salt: To taste
• Black pepper: To taste
• Parmesan cheese: Grated, for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Pomodoro  now.

Method

1. Prepare the Ingredients:
   • Start by washing and slicing the zucchini and dicing the tomatoes. If using fresh tomatoes, you can blanch them in hot water for easy peeling, then dice them.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
   • Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.
3. Sauté the Vegetables:
   • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
   • Add the sliced zucchini to the skillet and cook for about 5 minutes until tender and slightly golden, stirring frequently.
4. Add the Tomatoes:
   • Stir in the diced tomatoes and season with salt and black pepper. Cook for another 5-7 minutes until the tomatoes break down and form a sauce.
5. Combine Pasta and Sauce:
   • Add the drained pasta to the skillet with the zucchini and tomato sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
6. Finish with Fresh Basil:
   • Stir in the chopped basil and adjust seasoning with more salt and pepper if needed. Remove from heat and let it stand for about 5 minutes to allow the flavors to meld.
7. Serve:
   • Plate the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy your Pasta con Zucchine e Pomodoro while it’s warm!

Variations

• Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
• Creamy Version: Add a splash of heavy cream or a dollop of ricotta cheese for a creamy sauce.
• Spicy Kick: Include red pepper flakes for some heat.
• Vegetable Swap: Try other vegetables like bell peppers, eggplant, or spinach.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Zucchine e Pomodoro  now.

Tips

• Choosing Zucchini: Look for firm zucchini with shiny skin for the best flavor and texture.
• Tomato Alternatives: Canned tomatoes can be used if fresh ones are not available. Opt for whole peeled tomatoes and crush them by hand for a chunkier sauce.
• Gluten-Free Option: Substitute regular pasta with gluten-free pasta.

Substitutions for Specific Dietary Needs

• Vegan: Omit Parmesan cheese or substitute with nutritional yeast.
• Low-Carb: Use spiralized zucchini or other low-carb pasta alternatives.
• Dairy-Free: Use a dairy-free cheese alternative for a creamy finish.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 12 g
• Fat: 14 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Sugar: 4 g

I hope this guide has made making Pasta con Zucchine e Pomodoro seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!