Italian🍜 Noodles & pasta

Summer Zucchini Pasta

Name: Summer Zucchini Pasta
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz Pasta of choice; 3 tbsp Extra virgin olive oil; 2 Medium zucchini; 1 Bell pepper of choice; 1-2 Shallots; 2 cloves Garlic cloves; 8 oz Passata or other tomato product; ~½ cup Fresh basil; to taste Parmesan cheese; ~to taste Salt; ~to taste Cracked black pepper

⏱ 20 min

A simple, delicious summer pasta that lets seasonal zucchini, peppers, and tomatoes shine. Everything simmers together into a rustic sauce, finished with fresh basil and plenty of parmesan — endlessly adaptable to whatever veggies you have on hand.

Adapted from a video by Laura in the Kitchen

The Summer Pasta You Don't Wanna Miss!

Watch on YouTube

Ingredients

Pasta of choiceraw weight8 oz
Extra virgin olive oil3 tbsp
Medium zucchinicut into large bite-sized pieces2
Bell pepper of choicediced1
Shallotsdiced or sliced into half moons1-2
Garlic clovesminced2 cloves
Passata or other tomato product8 oz
Fresh basil~½ cupest.
Parmesan cheeseplenty, grated

Steps

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1
Cut the zucchini and bell pepper into large, rustic pieces (not too small, so they hold their shape), and dice or slice the shallots into half moons.
2
Heat about 3 tbsp olive oil in a large skillet, add the zucchini, peppers, and shallots, and season with a pinch of salt.
3
Let the vegetables cook for about 7 to 8 minutes until softened and fragrant.
4
Add the minced garlic and fresh basil leaves, stirring for just a few seconds to release their aroma.
5
Add a bit of cracked black pepper and sauté for a few more seconds to wake up its aroma in the fat.
6
Stir in the passata or canned tomatoes — not too much, so the sauce isn't overly tomato-forward — then reduce the heat and let it simmer gently.
7
Meanwhile, cook the pasta in well-salted water, draining it about a minute before fully al dente (reserve the starchy pasta water).
8
Add the reserved pasta water into the vegetable-tomato sauce and let it continue cooking — this is the only added liquid, helping the sauce thicken.
9
Add the drained pasta into the sauce, cook over higher heat for a couple of minutes, tossing so the pasta absorbs the sauce and the vegetables melt slightly into it.
10
Finish with a generous amount of freshly grated parmesan and serve immediately.

Summer Zucchini Pasta

Ingredients

Steps

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