Best 9 Zucchini Pasta With Fresh Tomato Sauce Recipes

PASTA WITH CORN, ZUCCHINI AND TOMATOES

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.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

Steps:

• Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
• Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
• Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

FRESH ZUCCHINI PASTA SAUCE

Steps:

• In large skillet, heat the oil over medium-low heat.
• Add the onions, cover, and cook until translucent, 5-10 minutes.
• Remove the cover, add the zucchini and cook for a few minutes.
• Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
• Serve over pasta and top with Parmesan cheese if desired.

ZUCCHINI "PASTA" WITH FRESH TOMATO SAUCE

Steps:

• In saucepan, heat 1 tablespoon of the oil over medium heat.
• Add tomatoes, thyme, bay leaf, sugar, salt and pepper, cook, uncovered, for 7 to 10 minutes or until excess moisture has evaporated.
• Remove bay leaf.
• Meanwhile, slice unpeeled zucchini lengthwise into long wide strips about 1/8 inch thick.
• (Use a veggie slicer or I find a veggie peeler is best, in long single swipes.) In a large frypan, heat 1 tablespoon of the remaining oil over high heat.
• Add half of the zucchini strips and half of the garlic, sprinkle with a pinch of cayenne, cook, stirring almost constantly for about 3 minutes or until zucchini is tender and golden, being careful not to break it.
• Remove to paper towel lined baking sheet and keep warm in low oven.
• Repeat with remaining oil, zucchini, garlic and cayenne.
• Arrange zucchini mixture on warmed serving platter.
• Pour sauce over and sprinkle with parmesan.
• Serve immediately.

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE

Steps:

• To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
• To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

ROASTED ZUCCHINI AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
• In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
• Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.