Best 3 Pasta With Tomatoes Zucchini And Pesto Recipes
Indulge in a symphony of flavors with our delectable Pasta with Tomatoes, Zucchini, and Pesto. This vibrant dish is a harmonious blend of fresh, seasonal ingredients that come together to create a culinary masterpiece. Savor the sweet burst of juicy tomatoes, the delicate crunch of zucchini, and the nutty richness of pesto, all tossed with perfectly cooked pasta. This tantalizing recipe will leave your taste buds dancing and your soul satisfied.
In addition to the main recipe, this article offers a collection of equally enticing variations to suit every palate. Discover the delightful simplicity of Pasta with Tomatoes and Zucchini, a lighter version that allows the natural flavors of the vegetables to shine. For those who prefer a creamy touch, the Pasta with Tomatoes, Zucchini, and Creamy Pesto recipe adds a velvety layer of richness. And for a vegetarian twist, the Pasta with Zucchini and Pesto without Tomatoes offers a vibrant and flavorful experience. Each recipe is carefully crafted to highlight the unique flavors of the featured ingredients, ensuring a satisfying and memorable dining experience.
PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI
Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!
Provided by alohakellygirl
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
- Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.
Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g
PASTA WITH CORN, ZUCCHINI AND TOMATOES
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA WITH TOMATOES, ZUCCHINI AND PESTO
Provided by Jeanne Silvestri
Categories Herb Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Spring Bon Appétit Florida Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and saut until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
- Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.
Tips:
- Choose ripe, flavorful tomatoes. This is key to making a delicious pasta dish. Look for tomatoes that are deep red and have a slight give when you gently squeeze them.
- Use fresh herbs, if possible. Fresh herbs, such as basil, oregano, and thyme, will add a lot of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcrowd the pan when cooking the zucchini. If you overcrowd the pan, the zucchini will steam instead of sautéing. This will make it soggy and bland. Cook the zucchini in batches if necessary.
- Add the pesto at the end of cooking. This will prevent the pesto from becoming overcooked and losing its flavor.
- Serve the pasta immediately. Pasta is best when it is served hot and fresh. If you need to make the pasta ahead of time, cook it al dente (slightly undercooked) and then reheat it gently before serving.
Conclusion:
This pasta with tomatoes, zucchini, and pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh tomatoes, zucchini, and pesto is flavorful and satisfying. This dish is also a great way to use up leftover zucchini from your garden.
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