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Quick pasta with zucchini » Simple and Healthy Recipe! ✅

East Quick pasta with zucchini it’s made with coconut milk, sweet tomatoes, and zucchini for a delicious combination that’s so easy to put together. You will love this rich and tasty pasta recipe.

Creamy pasta dishes don’t have to be overly heavy or cloyingly rich. They can be light and smooth, with great flavor and healthy fats. This quick zucchini pasta uses olive oil and coconut milk as a creamy base. I then paired it with juicy tomatoes, tender zucchini slices, and al dente penne.

This dish is easy to make and is a hearty and tasty recipe to serve for dinner or even lunch. It’s especially nice in the summer when you can buy fresh vegetables at farmers’ markets or from your own garden. It’s versatile enough that extra veggies are always welcome. This is a fresh and thirst-quenching pasta! Now let’s take a look at the ingredients in more detail.

Video-tutorial

Main ingredients

  • Pasta. You can use any medium cut of pasta. I chose the pens.
  • Olive oil. Or any other type.
  • Zucchini. You can also use summer squash or both.
  • Tomatoes. Cherry tomatoes work best for their sweetness.
  • Garlic. The best is fresh minced meat.
  • spices. Salt, black pepper and red pepper flakes.
  • Coconut milk. Or you can use sugar free oatmeal cream instead.
  • Parsley. Or substitute fresh basil.

How to make this quick zucchini pasta

1. Cook pasta in a large pot of boiling salted water according to package directions. When cooked, drain the water and reserve the pasta.

2. While the pasta is cooking, add the zucchini slices to a large nonstick skillet with olive oil. Cook over medium heat until lightly browned and cooked through (about 7-10 minutes).

3. Add the tomatoes, garlic, salt, black pepper and red pepper flakes to the skillet and cook, stirring occasionally, until the tomatoes are very soft (5-8 minutes).

4. Now add the coconut milk and fresh parsley. Let everything cook for about 1 minute.

5. Finally add the cooked pasta and mix well. Serve immediately.

Tips for the best Quick Pasta with Zucchini

  • Leave the zucchini skin. Do not peel the zucchini as it acts as a barrier so the zucchini slices do not fall apart during cooking or become too soft. Simply clean the skins thoroughly and you are ready to go.
  • Cook the tomatoes until they burst. Letting the tomatoes soften completely means they will sweeten and release their juices and lots of flavor into the dish. You want them to be tender and not firm when you serve the pasta.
  • Salt the water from your pasta. You may be tempted to skip this step, but adding salt to the pasta water helps keep the noodles from sticking together as they cook and adds flavor to the pasta.
  • Drain cooked pasta well. Less water means creamier zucchini pasta. When the pasta is cooked, take a few minutes to drain the water completely for the best consistency.

Variations to this recipe

  • Substitute a different paste. Penne is great, but any medium-sized pasta will do, including papillon, elbow, farfalle, and fusilli.
  • Add more fresh vegetables. If you want to add different vegetables, you can try summer squash, broccoli, onion, spinach, mushrooms, asparagus, or bell peppers.
  • Try it with another sauce. This creamy zucchini pasta can also be made with a different topping. Try it with tomato sauce, alfredo sauce, lemon garlic, or roasted red pepper sauce.
  • Add more heat. If you love spicy pasta, give it an extra kick with some chopped chili flakes, cayenne pepper, or hot sauce added to the sauce.

How to store and reheat it

Store leftovers of this quick zucchini pasta in an airtight container in the refrigerator for up to 3 days. Heat it in the microwave or on the stove. You can add a little coconut milk to help break up the sticky noodles.

How to serve this with

  • proteins Combine this quick zucchini pasta with a bit of protein for a more filling and complete meal, like this one. Baked cod, Spinach Stuffed Floundereither Chicken breast in roasted pepper sauce.
  • Salad. Start the meal with a Tomato Cucumber Feta Salad, refreshing cucumber salad, Mediterranean Spelled Saladeither Roasted Zucchini Salad.
  • Soup. Enjoy a bowl of soup as an appetizer as well Chicken stew, Red Lentil SoupY vegetable soup.
  • Vegetables. For a lighter meal, serve this pasta with a little Easy Vegetable Fajitas, garlic mushroomseither Quick and easy cooking asparagus.

I hope you love this quick zucchini pasta as much as I do. The great flavors, creamy texture, and easy preparation make this a winner not to be missed.

More tasty pasta recipes:

creamy zucchini pasta

Tania Sheff

East creamy zucchini pasta it’s made with coconut milk, sweet tomatoes, and zucchini for a delicious combination that’s so easy to put together. You will love this rich and tasty pasta recipe.

Preparation time 10 min

Cooking time 20 min

Total time 30 minutes

Course main course

american cuisine, italian

Servings 2 servings

Calories 318 kcal

1x2x3x

  • 8 ounces pasta (such as penne, conchiglie, papillon)
  • 1 ½ tablespoons olive oil
  • 1 pound zucchini, thinly sliced ​​into semicircles or summer squash
  • 12 ounces cherry tomatoes, cut in half
  • 3 medium garlic cloves, minced
  • ¾ teaspoon sea salt or to taste
  • ¼ teaspoon pepper or to taste
  • ⅛ teaspoon chili flakes or to taste
  • ½ cup whole coconut milk
  • ¼ cup chopped parsley
  • Cook pasta in a large pot of boiling salted water according to package directions. When cooked, drain the water and reserve the pasta.

  • While the pasta is cooking, place the zucchini slices in a large nonstick skillet with olive oil. Cook over medium heat until lightly browned and cooked through (about 7-10 minutes).

  • Add the tomatoes, garlic, salt, black pepper and red pepper flakes to the skillet and cook, stirring occasionally, until the tomatoes are very soft (5-8 minutes).

  • Now add the coconut milk and fresh parsley. Let everything cook for about 1 minute.

  • Finally add the cooked pasta and mix well. Serve immediately. Garnish with Parmesan cheese if desired.

Tips for the Best Creamy Zucchini Pasta

  • Leave the zucchini skin. Do not peel the zucchini as it acts as a barrier so the zucchini slices do not fall apart during cooking or become too soft. Simply clean the skins thoroughly and you are ready to go.
  • Cook the tomatoes until they burst. Letting the tomatoes soften completely means they will sweeten and release their juices and lots of flavor into the dish. You want them to be tender and not firm when you serve the pasta.
  • Salt the water from your pasta. You may be tempted to skip this step, but adding salt to the pasta water helps keep the noodles from sticking together as they cook and adds flavor to the pasta.
  • Drain cooked pasta well. Less water means creamier zucchini pasta. When the pasta is cooked, take a few minutes to drain the water completely for the best consistency.

How to store and reheat it

Store leftover creamy zucchini pasta in an airtight container in the refrigerator for up to 3 days. Heat it in the microwave or on the stove. You can add a little coconut milk to help break up the sticky noodles.

Calories: 318kcal Carbohydrates: 24g Protein: 7g Fat: 25g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Sodium: 1308mg Potassium: 1498mg Fiber: 6g Sugar: 14g Vitamin A: 2503IU Vitamin C: 99mg Calcium

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