During the summer, I go to the farmers market once a week and fill my fridge with farm fresh veggies. Two vegetables that are always in my kitchen are tomatoes and zucchini! I love to use the zucchini in a variety of ways, but this pasta has to be my favorite!
Since it is still Winter here in New York, I had to buy my produce from the grocery store, but it was still delicious!
I love this pasta dish because it is chock full of nutritious vegetables and healthy fats from the olive oil. It is one pasta dish that I don’t feel guilty about eating. You can easily switch out the regular pasta with whole wheat pasta or veggie noodles, but I ain’t about that life!
The recipe does take some prep, but it is still a super easy dinner and is guaranteed to fill you up and leave you satisfied for hours. Also, the dish is vegetarian and perfect for “Meatless Mondays”.
Healthy Zucchini and Tomato Pasta
Begin by washing the zucchini and slicing them in half length wise and then into 1 inch slices.
Wash the tomatoes and chop them into medium pieces.
Peel the onions and garlic. Chop the onions into medium chunks. `
In a dutch oven or medium pot or pan, heat the olive oil over medium heat. Add the zucchini to the pan and allow it too cook for about 10 minutes.
Add the tomatoes, onion, garlic, and the can of diced tomatoes to the pan.
Season the mixture with salt, pepper, crushed red pepper, and sugar.
Cover the pan and allow the zucchini and tomato mixture to cook for about 2 hours or until vegetables are tender, stirring frequently.
Cook the pasta according to box instructions.
Serve the vegetables over the pasta and top with parmesan cheese!
Tip: The vegetables usually throw off their own liquid, but if there is not enough for your liking, add some water or wine to the pan. If you add water, be sure to add more seasoning.
Tip: For more flavor, you can add fresh herbs to the dish such as basil or parsley if you have them on hand!