Pasta with Zucchini and Tomatoes
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Pasta with zucchini and tomatoes turns fresh summer produce into a creamy, flavorful sauce that’s light and satisfying.
July 29, 2024
Pasta with Zucchini and Tomatoes
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Pasta with zucchini and tomatoes turns fresh summer produce into a creamy, flavorful sauce that’s light and satisfying.
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Ingredients and Substitutions
• Zucchini: Both green zucchini and yellow summer squash will work. These have a lot of water. So be sure to cook it down enough to eliminate excess moisture.
• Tomatoes: This adds some tang to our sauce. I like cherry or grape tomatoes. But 24 oz of any tomato variety will get the job done.
• Garlic: If you’re extra lazy, swap in 1/2 teaspoon garlic powder.
• Spaghetti: I chose a classic shape here, but noodles that twirl and large tube varieties (like rigatoni or paccheri) are perfect for this sauce.
• Pasta water: The water you cooked the pasta in is a starchy magic ingredient that helps thicken up the sauce. Don’t forget to save some before pouring it down the drain!
• Heavy cream: This adds body and a luxurious creaminess.
Substitutions for heavy cream
- Evaporated Milk
- Greek Yogurt → 2/3 cup (166g) + 1/3 (80g) water or milk
- Sour Cream/Labneh → 2/3 cup (166g) + 1/3 (80g) water or milk
- Cream Cheese → 4 oz + 2/3 (160g) water or milk
• Corn: This adds sweet buttery little bites throughout. Make sure the corn is cooked (leftover corn on the cob or frozen works well). If you don’t have any, don’t worry about it.
How Should I Store Pasta with Zucchini and Tomatoes?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Pasta with Zucchini and Tomatoes
Ingredients
- Olive oil
- 1 1/2 lbs zucchini, grated (about 2 medium zucchini)
- Kosher salt
- Freshly ground black pepper
- 24 oz (2 pints) cherry or grape tomatoes
- 2 cloves garlic, grated
- 12 ounces spaghetti, cooked al dente
- 1 cup (240g) reserved pasta water (Note 1)
- 1 cup (240g) heavy cream
- 1 cup (170g) corn kernels (Note 2)
- 1/2 cup (50g) grated Parmesan
- Torn basil, for garnish
- Red pepper flakes, for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Add a glug of olive oil and let heat. Add the zucchini and season with salt and pepper. Cook until tender and the moisture has evaporated, 8 to 10 minutes. Transfer zucchini to a plate and set aside.
- Add another glug of oil to the pot and let heat. Add the tomatoes and season with salt and pepper. Cook until tomatoes burst (you can smash some with the back of a wooden spoon) and turn into a chunky sauce, 7 to 10 minutes (reduce heat if it looks like it’s cooking too rapidly).
- Stir in the grated garlic and cook until fragrant, about 30 seconds. Add the zucchini, corn, and heavy cream. Stir and simmer until slightly thickened and saucy, about 1 minute.
- Stir in the spaghetti, 3/4 cup (180g) pasta water, and the Parmesan. Keep stirring until the noodles are well-coated and become one with the sauce. Add more pasta water if needed. Garnish with basil and serve with red pepper flakes.
Notes
- Note 1: Make sure to save some pasta water from cooking the spaghetti.
- Note 2: Corn must be cooked. Leftover corn on the cob, canned, or frozen works well.
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