Description
If your summer garden is overflowing (or while produce is super cheap) make this weeknight zucchini and tomato pasta. It can be whipped up in less than 30 minutes and it’s a perfect vegetarian meal (easily made vegan if you omit the cheese).
Ingredients
Scale
- 4 small zucchinis, sliced
- 2 sliced shallots or 1/2 of a red onion
- 4 whole garlic cloves
- 2 – 3 cups cherry tomatoes
- 2 – 3 tablespoons olive oil
- 3/4 cup parmesan cheese, grated
- salt and pepper
- (optional) pesto or chopped herbs for garnish
Instructions
- Toss vegetables with olive oil and arrange in one layer on a sheet pan. Bake 20 minutes until the cherry tomatoes start to burst and the zucchini is slightly browned.
- Remove sheet pan from oven and sprinkle with parmesan cheese. Return pan to oven for 5 minutes.
- Cook 10 ounces of your favorite pasta in salted water according to package directions. I used gluten-free Jovial pasta, but any noodle will work.
- Drain pasta and reserve 1 cup of cooking water.
- Toss cooked pasta with cooked vegetables. Add a little pasta cooking water to marry the flavors and make a light sauce.
- Top with a dollop of pesto, chopped fresh herbs, or both.
Notes
Recipe can be easily doubled or tripled.
Use fresh or dried pasta. For gluten-free, I prefer Jovial pasta.
Omit cheese for vegan version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: stove
- Cuisine: Italian