Summer/ Vegetarian

Summer Pasta with Zucchini and Blistered Tomatoes

Summer Pasta with Zucchini and Blistered Tomatoes (1 of 3)

Happy Monday guys!  I don’t know about you but I am loving Summer already!  The weather has been incredible in Los Angeles, minus a few, “June Gloom,” days.  But, I am seriously in full Summer recipe mode!  There is never really a bad time to eat pasta (am I right?), but in Summer, I do love making lighter pasta dishes.  This Summer pasta doesn’t have a sauce per-se, other than the garlic, shallots, and oil used to sauté the zucchini and tomatoes.  When the tomatoes burst, they also add enough liquid to make this the perfect light Summer pasta dish!

I love my Ancient Harvest gluten free pasta, but you can really use any pasta you like.  I suggest a shape like rotini, fettuccini, or even spaghetti.  Penne or a similar tube-shape would be too much for this dish.

The recipe calls for mozzarella pearls but you could also just cut up some large fresh mozzarella balls.  Or if you want a vegan option, just leave the cheese off.     Better yet, I add a sprinkling of parmesan on top because I can never have enough cheese!

This pasta also makes a great “base” recipe for other pasta dishes.  Try adding sliced pre-cooked chicken sausage while the zucchini and tomatoes are cooking.  You could even add some leftover roast chicken if you have some on hand.

Happy Summer friends!

Summer Pasta with Zucchini and Blistered Tomatoes

Print Recipe
Serves: 4 Cooking Time: 30 Minutes

Ingredients

  • 8oz pasta noodles
  • 2 Tbsp butter
  • 1/4 cup avocado or olive oil
  • 1 shallot, chopped small
  • 2 cloves of garlic, crushed
  • salt and peper to taste
  • 1 medium zucchini, shredded, about 2 cups
  • 2 cups cherry tomatoes
  • pearl mozzarella balls
  • fresh grated parmesan
  • fresh basil, for garnish

Instructions

1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente.

2

While the pasta is cooking, add butter and oil to a large sauté pan. Over medium heat, add garlic and shallot, and stir. Add shredded zucchini and cook for 1-2 minutes. Add tomatoes. Cook for 4-5 minutes, until tomatoes begin to blister and burst. Add salt and pepper to taste.

3

Drain the pasta and return it back to the pot. Add cooked zucchini and burst tomatoes and stir to combine.

4

Before serving, add mozzarella, parmesan, and basil, to taste.

Notes

This pasta makes a great "base" recipe for other pasta dishes. Try adding sliced pre-cooked chicken sausage while the zucchini and tomatoes are cooking.  You could even add some leftover roast chicken if you have some on hand.

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