Zucchini tomato pasta recipe | Easy vegetarian and vegan recipes | 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.

Cook pasta in 8 cups of water with 2 tsp salt until al dente; drain and reserve 3/4 cup of the pasta cooking water.

Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering.

Add 1+1/4 cup thinly sliced onion and sauté until translucent, about 3-4 minutes.

Stir in 3 garlic cloves (finely chopped) and cook until fragrant, about 1 minute.

Add 3 cups of zucchini (cut in 1/2 inch) and cook until tender, about 5-7 minutes.

Incorporate 2+1/2 tbsp tomato paste and 1+1/4 cup cherry tomatoes, cooking until they begin to break down, about 5 minutes.

Season with salt to taste, 1/2 tsp freshly ground black pepper, and 1 tsp chili flakes.

Add the cooked pasta and reserved pasta cooking water to the skillet and toss to combine.

Garnish with 1/2 cup coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens