Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

pine nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar texture and flavor at a lower cost.

Start by chopping the vegetables and set aside.

Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).

To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat until it's soft and translucent, about 2 to 3 minutes.

Reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste and mix well.

Add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes.

Add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil.

Once it comes to a boil, add the cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate.

Add the cooked pasta and mix well. Add salt to taste and mix again.

Cook on medium heat for another 2 minutes or until the sauce is silky. If the pasta starts to get dry, add more cooking pasta water.

Turn off the stove and garnish with freshly ground black pepper, a drizzle of olive oil, and fresh basil. Mix and serve hot.

Cooking Techniques

Equipment Needed

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Dietary

Allergens