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
*****
Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????
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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#pasta #pastarecipe #tomatopasta #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #healthypasta #zucchinirecipe
Chef John Friend Zucchini Spaghetti ???? #chefjohn #zucchinirecipe #spaghettirecipe
Looking for an easy and delicious way to use up summer zucchini? Try Chef John’s fried zucchini spaghetti! It is packed with flavor, and the zucchini provides a wonderful crispy texture.
Let’s dive into how to make this delicious Chef John’s fried zucchini spaghetti.
Ingredients For Chef John Friend Zucchini Spaghetti-
- 6 medium Green Zucchinis
- 4 ounces Spaghetti
- 2 tablespoons Unsalted Butter
- 5 tablespoons Pecorino Romano Cheese (grated)
- 3 tablespoons Parmigiano-Reggiano Cheese (grated)
- 1 quart Sunflower Oil
- 2 tablespoons Olive Oil
- 1 pinch Salt
- 2 Basil Leaves (torn into small pieces)
Steps For For Chef John Friend Zucchini Spaghetti-
1. Slice zucchini and deep fry them in sunflower oil until they are lightly brown.
2. Drain the excess oil on the paper towel and let them cool down.
3. Transfer the zucchini chips into a bowl, wrap it with a cling wrap and pop it into the fridge overnight.
4. Heat a saucepan with the olive oil over medium heat and add cold zucchini.
5. Add salt and cook the zucchini over medium heat, occasionally stirring until it releases natural juices, softening and breaking down.
6. Pour salted water into the zucchini, occasionally stirring, until it is tender.
7. Break zucchini into small pieces with a spatula and reduce the heat to low. Toss in basil leaves and butter and stir until butter melts.
8. Boil spaghetti in another pan until it is soft. Once the spaghetti is cooked, reduce the heat to medium-low.
9. Grab spaghetti with tongs, transfer it into the sauce, and stir until it is well coated.
10. Mix in grated Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust the salt if needed.
Full Recipe-
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THE BEST WAY TO COOK ZUCCHINI NOODLES - HOW TO COOK ZOODLES (good recipe for
Here is a link to my newer zucchini video -
Hi everyone!
Today I will share with you the best way to cook zucchini noodles or zoodles.
After you make your zucchini into pasta or noodles, preheat olive oil under high heat. When the olive oil is nice and hot, place the zucchini noodles in the pan and add garlic salt and black pepper to taste. Cook the zoodles for abut 2 minutes total while constantly turning them over so they don't burn.
When the liquid evaporates, strain the noodles for a minute or so and serve them with your favorite sauce.
I like them with marinara sauce, but my favorite is my homemade Alfredo sauce.
I hope you enjoy!
#recipesresimple #zoodles #vegan
HOMEMADE MARINARA SAUCE FROM SCRATCH:
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Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves
ZUCCHINI NOODLES: 2 BEST Ways To Make Them (NOT Watery!)
Learn the TWO best ways for how to make zucchini noodles perfectly! Includes 4 different ways to spiralize zoodles, comparison of the 2 best cooking methods, how to avoid watery zoodles, tips, storage, and more.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
INGREDIENTS FOR COOKING ZUCCHINI NOODLES:
► 20 oz Zucchini
► 2 tbsp Unsalted butter (or olive oil
► Sea salt
► Black pepper
????️ PRINTABLE RECIPE & MACROS:
TOOLS & PRODUCTS I USE FOR MAKING ZUCCHINI NOODLES (ZOODLES):
► Countertop spiralizer:
► Hand-held spiralizer:
► Julienne peeler:
► Kitchen shears:
► Colander:
► XL sheet pan:
► Glass salt & pepper grinders:
► Large turner:
► Tongs:
???? My keto ingredients by Wholesome Yum:
SAUCE IDEAS:
► Alfredo sauce:
► Marinara sauce:
► Pesto sauce:
► Compound butter:
???? Free printable keto food list:
???? My 1st cookbook (The Easy Keto Cookbook):
???? My 2nd cookbook (The Easy Keto Carboholics’ Cookbook):
???? Get the Wholesome Yum app for low carb recipes, custom meal plans, and macro tracking:
(iPhone)
(Android)
???? Join our keto support group:
⏱️ TIMESTAMPS:
0:00 How to make zoodles - 4 different methods
0:49 Method #1 - How to make zucchini noodles with a countertop spiralizer
2:08 Method #2 - How to make zucchini noodles with a handheld spiralizer
2:35 Method #3 - How to make zucchini noodles with a julienne peeler
3:25 Method #4 - How to make zucchini noodles with a knife
3:58 Trimming the noodles
4:24 Cooking method #1 - how to cook zoodles on the stove (with tips)
6:21 Cooking method #2 - how to cook zoodles in the oven (with tips)
8:37 Comparing the two methods (which is better?)
10:43 Sauce ideas to serve with zucchini noodles
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???? ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb and healthy recipes and resources on my website, WholesomeYum.com, in my Wholesome Yum app, and here on my YouTube channel.
Note: Product links may include affiliate links.
#wholesomeyum #zucchini #zucchininoodles
How To Make PASTA CON ZUCCHINI - OLIVE GARDEN COPYCAT | Recipes.net
Go Italian for dinner and make a healthy pasta serving like this Pasta Con Zucchini, a copycat recipe from everyone's favorite Olive Garden! Make your own homemade red tomato sauce and add just the right amount of spices and veggies for more crunch and flavor. Serve over some pasta of your choice and top with seasoned and sauteed zucchinis plus cheese!
???? Check the full recipe on how to make Copycat Olive Garden Pasta Con Zucchini here:
Ingredients:
For the sauce:
⅓ cup olive oil
⅓ cup onion, chopped
½ lb fresh swiss mushrooms, divided (roughly 3.5 oz each)
1½ tsp garlic, minced
1 cup fennel bulb, sliced into strips
16 oz (1 can) tomatoes, diced and drained (or 3 cups fresh tomatoes, crushed, or 1½ cups of tomato puree)
1 cup black olives, sliced and drained
2 tsp capers, drained
½ tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
¼ tsp red pepper flakes, crushed
½ tsp salt
For the zucchini:
2 large zucchinis
2 tbsp olive oil
½ tsp dried basil, to taste
½ tsp dried oregano, to taste
1 lb rigatoni pasta, cooked
salt and ground black pepper, to taste
Parmesan cheese, grated
⬇️ How to make Copycat Olive Garden Pasta Con Zucchini ⬇️
0:09 Cut roughly half or 3.5 ounces of the mushrooms into quarters then finely mince the remaining 3.5 ounces. Set aside.
0:22 Slice the zucchinis lengthwise into ¼-inch thick slices then sprinkle the sliced zucchinis with salt, pepper, basil, and oregano. Toss to combine then set it aside.
0:41 Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook and stir frequently for 10 minutes or until onions are very soft.
0:58 Add the fennel bulb, garlic, and mushroom quarters and cook for 5 minutes, stirring constantly.
1:09 Add all the remaining ingredients, stir and bring to a simmer.
1:35 Reduce heat and simmer for another 20 minutes, stirring frequently.
1:40 Heat 2 tablespoons of olive oil in a large skillet over medium heat.
1:42 Place zucchini slices in one layer in the pan. Saute for about 3 minutes per side just until tender. Remove to a heated platter and cover to keep warm while sauteing the remaining zucchini. Add remaining olive oil as needed.
1:52 Ladle sauce over pasta and top with zucchini slices.
2:01 Sprinkle with parmesan cheese, garnish with basil and serve!
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