- 8.8 oz short pasta such as penne, fusilli, farfalle
- 2 tbsp olive oil
- 2 lb zucchini, sliced thin
- 1 lb seeded and finely chopped tomato, about 4 cups
- 2 cups vegan mozzarella, shredded
- 1 cup vegan parmesan, shredded
- 1 tsp fresh ground pepper or to taste
- salt to taste
Tight on time? Either perfect for a weekday meal or a party when you want to spend less time in the kitchen and enjoy the company of your guests, this pasta recipe is a great choice. You can whip up this delicious Pomodoro-Zucchini pasta in less than 30 minutes. The secret is the balance of ingredients, a lot more zucchini than pasta to light it up and get a flavorful balance. Slice the zucchini as thin as possible, preferably using a mandolin, to ensure even cooking.The different ingredients added along the way make it an unexpected texture. The success of this pasta is the classic Italian combination of zucchini and tomato, a total all-time favorite for everyone. Nothing can go wrong when you put zucchini and tomato together!
- Cook pasta in a large pot of boiling water, according to package instructions, until “al dente” (tender but still firm to the bite). Drain. Save ½ cup of the cooking water.
- On a large skillet over low heat, sauté garlic in olive oil until fragrant, about one minute. Add zucchini slices, salt, and pepper, stirring frequently, and sauté until very soft, about 15 minutes. Add the pasta and sauté for 2 minutes, stirring, until well coated. Add a couple of tablespoons of the cooking water if the pasta is dry – you want a creamy texture. Add mozzarella and parmesan, and constantly stir to heat the cheese for one minute. Remove from heat, add tomatoes and toss to combine. Serve it immediately.