If your summer garden is overflowing (or while produce is super cheap) make this weeknight zucchini and tomato pasta. It can be whipped up in less than 30 minutes and it’s a perfect vegetarian meal (easily made vegan if you omit the cheese).

this …

Easy Peasy Clean Up

I hate recipes that dirty a gazillion dishes. This one is pretty straightforward and only dirties two pans. You cook the veggies on a sheet pan. Be sure to line it with foil or parchment paper for easy clean up.

While the veggies are roasting, boil the noodles (whatever pasta you have on hand) and then mix everything together in the same pot you used to to cook the pasta.

Serve Weeknight Tomato and Zucchini Pasta With:

• Paleo Kale Caesar Salad
• Summer Peach and Corn Salad
• Italian Chopped Salad
• Mexican Carrot Salad

I’m trying to make more plant based meals. How about you? Do you have a favorite? Tell me in the comments.

Try this Weeknight Tomato and Zucchini Pasta and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts. 

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Weeknight Tomato and Zucchini Pasta

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• Author: jzmcbride
• Total Time: 30 minutes
• Yield: serves 2

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Description

If your summer garden is overflowing (or while produce is super cheap) make this weeknight zucchini and tomato pasta. It can be whipped up in less than 30 minutes and it’s a perfect vegetarian meal (easily made vegan if you omit the cheese).

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Ingredients

Scale 1x2x3x

• 4 small zucchinis, sliced
• 2 sliced shallots or 1/2 of a red onion
• 4 whole garlic cloves
• 2 – 3 cups cherry tomatoes
• 2 – 3 tablespoons olive oil
• 3/4 cup parmesan cheese, grated
• salt and pepper
• (optional) pesto or chopped herbs for garnish

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Instructions

1. Toss vegetables with olive oil and arrange in one layer on a sheet pan. Bake 20 minutes until the cherry tomatoes start to burst and the zucchini is slightly browned.
2. Remove sheet pan from oven and sprinkle with parmesan cheese. Return pan to oven for 5 minutes.
3. Cook 10 ounces of your favorite pasta in salted water according to package directions. I used gluten-free Jovial pasta, but any noodle will work.
4. Drain pasta and reserve 1 cup of cooking water.
5. Toss cooked pasta with cooked vegetables. Add a little pasta cooking water to marry the flavors and make a light sauce.
6. Top with a dollop of pesto, chopped fresh herbs, or both. 

Notes

Recipe can be easily doubled or tripled.

Use fresh or dried pasta. For gluten-free, I prefer Jovial pasta.

Omit cheese for vegan version.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: recipe
• Method: stove
• Cuisine: Italian