Summer Pasta with Zucchini and Tomatoes

Hello! Welcome to Djalali Cooks. Happy Memorial Day. It’s unofficially summer, so I thought a nice, light summer pasta dish might be just the ticket for today. This dish comes together really quickly; it’s so fresh and veggie forward with fresh herbs and a lot of fresh garlic. We are using Pappardelle pasta for this recipe. I love the Cipriani Pappardelle because while it is a long, wide strip of pasta, it’s very thin and light. Let’s get right to it, like I said, it’s a quick cook recipe – perfect for a weeknight.

Veggie Prep

Two zucchinis, a package of grape or cherry tomatoes and garlic are the basic ingredients for this Summer Pasta dish. We have fresh basil, parsley and rosemary, too. Get the pasta water going in a large pot with a few generous pinches of Kosher salt.

Use a vegetable peeler to slice the two zucchinis into long strips. This cut mimics the texture of the Pappardelle, which makes it easy to get zucchini in every bite. Slice the grape tomatoes in half lengthwise and mince the garlic. I prefer using a garlic press, it’s so much easier and it really mashes the garlic to release so much more garlic flavor.

The Pappardelle will only take 4 minutes to cook, so let’s get the veggies going before we add the pasta to the boiling water.

Add 1-2 tablespoons of olive oil to a large pot or dutch oven. Toss in the zucchini and cook over medium heat until the zucchini strips soften slightly. Season with a pinch of Kosher salt and add the tomatoes. Cook while stirring until the zucchini turns slightly translucent and the tomatoes begin to release their juices. Then and add the garlic. Season with another pinch of Kosher salt add some fresh cracked black pepper.

When the garlic becomes fragrant turn off the heat (about 30 seconds). Add the pasta to the boiling water and cook according to package directions for al dente. This Cipriani Pappardelle cooks in 4 minutes. Scoop one cup of pasta water to reserve for later and drain the pasta.

Immediately add the hot pasta to the pot with the veggies. Pour in about 3 tablespoons of the reserved pasta water to keep the pasta from sticking to itself and to help incorporate the veggies and loosen up the mixture. Gently stir to incorporate the veggies into the pasta. Add some chopped fresh rosemary.

Summer Pasta with Zucchini and Tomatoes!

Use kitchen tongs to portion into shallow bowls and top with shaved Parmesan cheese, fresh basil leaves, chopped parsley (I have let some of my parsley flower, so I am topping with parsley flowers). Add another couple cranks of fresh cracked black pepper, a drizzle of olive oil and some flaky sea salt.

This pasta is has so many great fresh summer flavors; the zucchini mimicking the Pappardelle is tender but not soggy; the tomatoes are soft and bursting with tangy-sweet tomato flavor. Fresh basil adds some sweetness and herby vegetal flavor. It’s garlicky and peppery; the flaky sea salt adds a nice crunchy burst of savoriness. A perfectly simple, quick and light summer meal!

Speaking of perfect summer pasta dishes, have you tried my Mediterranean Tuna Salad with Pasta? It’s another winner; pin this Summer Pasta with Zucchini and Tomatoes and the Tuna Salad with Pasta on Pinterest for the next time you’re in the mood for a hearty, yet light summer time meal. Thank you all so much for joining me today, I hope you have a lovely Memorial Day! Take care and be well, xo Kelly

Print Recipe

Summer Pasta with Zucchini and Tomatoes

(10 votes, average: 3.60 out of 5)

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 5 Minutes – Cooking Time: 10 Minutes – Total Time: 15 Minutes

Thin Pappardelle pasta tossed with thin strips of sautéd zucchini, grape tomatoes and fresh garlic. Finished with fresh basil, parsley and Parmesan.

Ingredients

• 1/2 Package Thin Pappardelle Pasta (like Cipriani)
• 2 medium Zucchinis, sliced into ribbons with a vegetable peeler
• 1 Package Grape or Cherry Tomatoes, sliced in half lengthwise
• 1-2 tbsp. Olive Oil
• Kosher Salt and Fresh Cracked Black Pepper, to taste
• 8-10 small Cloves of Garlic, Minced or pressed through a garlic press
• 1 tsp. Fresh Rosemary, chopped
• 8-10 large Basil Leaves, torn or rough chopped, for garnish
• Drizzle of Olive Oil, for garnish
• Chopped Flat Leaf Parsley, for garnish
• Flaky Sea Salt, for garnish

Instructions

1

Bring a large pot of water to boil with a few pinches of Kosher salt.

2

Meanwhile, Add 1-2 tablespoons of olive oil to a large pot or dutch oven. Toss in the zucchini and cook over medium heat until the zucchini strips soften slightly.

3

Season with a pinch of Kosher salt and add the tomatoes.

4

Cook while stirring until the zucchini turns slightly translucent and add the garlic. Season with another pinch of Kosher salt add some fresh cracked black pepper.

5

When the garlic becomes fragrant turn off the heat. Add the pasta to the boiling water and cook according to package directions for al dente. Cipriani Pappardelle cooks in 4 minutes. Scoop one cup of pasta water to reserve for later and drain the pasta.

6

Immediately add the hot pasta to the pot with the veggies. Pour in about 3 tablespoons of the reserved pasta water to keep the pasta from sticking to itself and to help incorporate the veggies and loosen up the mixture.

7

Gently stir to incorporate the veggies into the pasta. Add some chopped fresh rosemary.

8

Use kitchen tongs to portion into shallow bowls and top with shaved Parmesan cheese, fresh basil leaves, chopped parsley.

9

Add another couple cranks of fresh cracked black pepper, a drizzle of olive oil and some flaky sea salt.