Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Mediterranean Summer Pasta Salad - Bow Tie Pasta Salad Recipe
This Mediterranean Summer Pasta Salad (Bow Tie Pasta Salad Recipe) is a really flavorful summer salad perfect for family or friend gatherings. As everybody loves pasta this fresh salad will definitely be a crowd pleaser.
To print the recipe check the full recipe on my blog:
#pastasalad #summerpastasalad #Mediterraneansalad
0:00 - Intro
0:27 - Boiling Pasta to all dente stage
0:36 - Preparing the lemon salad dressing
1:25 - Cutting the fresh vegetables
2:29 - Assembling the salad
3:04 - Toss to coat with the dressing
3:23 - Enjoying the salad!
Ingredients
Makes about 8 servings
1 pound (500g) bow-tie pasta (farfalle)
3.5 oz (100g) baby spinach leaves , washed and dried
10 oz (300g) cherry tomatoes , cut into halves or quarters
7 oz (200g) cucumber , sliced in quarters
2 medium red peppers , sliced
1 ripe avocado
1/2 red onion , cut into thin slices
6 oz (170g) black olives , pitted, drained and sliced
7 oz (200g) feta cheese , diced
Salt and pepper to taste
Salad Dressing
1/2 cup (110g) extra virgin olive oil
2 tbsp (30ml) lemon juice
3 tbsp (45ml) red wine vinegar
1 tsp (5g) mustard
1 tbsp (15g) sugar
2-3 tbsp fresh parsley , finely chopped
3 garlic cloves , minced
2 tsp dried oregano
2 tsp dried basil
1 tsp (5g) salt
freshly ground black pepper
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Italian Pasta Salad with Homemade Dressing
This easy Italian pasta salad makes a big batch that's perfect for serving as a side dish at your next potluck or barbecue.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:52 Cook the Pasta
01:51 Drain the Pasta
02:27 Mix the Salad
03:25 Make the Dressing
04:30 Thicken the Dressing
04:46 To Serve
✅ INGREDIENTS:
---Italian Pasta Salad
• 4 quarts water
• 1 tablespoon kosher salt
• 1 pound rotini pasta
• 6 ounces mozzarella cheese balls
• 4 ounces sliced salami
• 1 cup baby tomatoes
• ½ cup red bell pepper
• ½ cup green bell pepper
• ½ cup red onion
• ½ cup black olives
• ⅓ cup sliced pepperoncini
• 1 tablespoon chopped parsley
• 1 tablespoon sliced basil leaves
---Italian Dressing
• ⅓ cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1 tablespoon dried Italian seasoning
• 2 teaspoons mayonnaise
• 1 ½ teaspoon (minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 cup extra-virgin olive oil, plus 2 tablespoons
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Dairy-Free & Loving It | Tips for Going and Staying Vegan
This week will feature a cooking demo for Danni's DAM Good Vegan Mac & Cheese.
The AVS Team will be discussing our tips for going and staying vegan.
Plus there will be a chance to win another amazing prize. See you Friday!
Easy Vegan Pasta Recipes EVERYONE Should Know | You Will LOVE These!
Hi friendssss! Welcome to a new weekly video. I'm sharing a compilation of new (to you) and old pasta recipes this week. These are some of my go-to dishes whenever I'm craving pasta or just want a comforting meal.
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PASTA SALAD | with Italian salad dressing
This easy Italian pasta salad recipe is packed with fresh, colorful vegetables and homemade Italian dressing. This can easily be made gluten-free and/or high protein.
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TIMESTAMPS
0:00 Intro
0:22 Prep the vegetables
1:22 How to chop an onion
1:54 How to chop basil
2:20 Making the Italian dressing
3:05 Preparing the pasta
3:21 What I love about this pasta salad
3:51 Adding pasta to the dressing
4:06 Adding veggies to the pasta
4:43 Mix it all together
4:51 Enjoy!
PASTA SALAD RECIPE
1 (16-ounce) box of Fusilli pasta gluten-free works as well
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic crushed
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can of quartered artichoke hearts drained
1/2 cup Kalamata olives cut in half
1 1/2 cup bell pepper diced (I like to use yellow and orange)
1 cup baby tomatoes cut in half
1/2 cup celery thinly sliced into half-moons
1/2 red onion finely diced
1/2 cup chopped fresh basil
INSTRUCTIONS
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir well to combine. Serve and enjoy or chill until ready to serve.
NOTES
Store the leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
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#pastasalad #italianpastasalad #hitaliansaladdressing