Pasta with Zucchini and Tomatoes
Pasta with Zucchini and Tomatoes is a quick healthy dinner with any short pasta cooked al dente, zucchini, grape or cherry tomatoes, garlic and fresh herbs.
Pasta with Zucchini and Tomatoes is a quick healthy dinner with any short pasta cooked al dente, zucchini, grape or cherry tomatoes, garlic and fresh herbs.
- 1 tsp salt
- ground black pepper to taste
- 1/3 cup parmesan cheese grated
- 6 garlic cloves minced
- 3 tbsp extra virgin olive oil
- 7 oz short whole wheat pasta like penne fusilli or farfalle
- 2 lbs zucchini chopped in bite size pieces
- 1 lb grape or cherry tomatoes cut in halves
- 1 cup parsley or 1/2 cup basil finely chopped
- Carbohydrate 13.6421649236078 g
- Cholesterol 1.83333333566935 mg
- Fat 6.09242931875947 g
- Fiber 3.96107691551998 g
- Protein 4.83414955352095 g
- Saturated Fat 1.1484788881426 g
- Serving Size 1 1 large serving (401g)
- Sodium 61.0837731655883 mg
- Sugar 9.68108800808779 g
- Trans Fat 0.36051320508008 g
- Calories 115 calories
Step-by-step
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.
- While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.
- Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!
Overcrowding the skillet remains the single most common error when cooking high-water vegetables like zucchini and tomatoes. When two pounds of chopped squash enter a standard twelve-inch pan simultaneously, surface moisture releases faster than evaporation can clear it. Steam replaces searing, turning the zucchini gray and limp rather than developing concentrated, caramelized edges. Maintaining high heat and cooking the vegetables in sequential batches preserves their cell structure and yields distinct textures instead of a watery purée.
Equipment Requirements for High-Moisture Sautéing
A large ceramic non-stick skillet or a heavy-gauge anodized aluminum pan provides the necessary thermal mass for this preparation. Thin aluminum cookware creates hot spots that burn minced garlic within seconds while leaving surrounding vegetables undercooked. Stainless steel pans can trap sugars from grape tomatoes aggressively, requiring precise oil management and constant motion to prevent scorching during the final minute of garlic infusion. Utilizing a wide surface area accelerates moisture evaporation, ensuring the olive oil and grated parmesan can emulsify properly with the residual cooking water rather than pooling at the base of the dish.The Decisive Technique for Starch Binding
Undercooking the short whole wheat pasta by precisely two to three minutes prevents structural collapse when combined with the warm vegetables and remaining extra virgin olive oil. Whole wheat varieties demand strict adherence to timing because their bran content absorbs free liquids rapidly during the resting phase. Retaining firm bite-center resistance allows the tubular shapes to hold their structure while absorbing flavor compounds from the chopped herbs and grated cheese.
