Sautéed Zucchini and Tomatoes over Gluten-free Spaghetti

A simple pasta dish that showcases the some of the best of summer produce.

Quick, Easy and Yummy!

This is one of our favorite quick and easy summer pastas.  Farm fresh diced zucchini and tomatoes sautéed in with lots of garlic and EVOO, seasoned with salt and pepper, then topped with fresh basil. That’s it!

It takes about 30 minutes from beginning to end and tastes like summer.

Scroll down to see the recipe.

Sautéed Zucchini and Tomatoes over Gluten-free Spaghetti

Recipe

 

Sautéed Zucchini and Tomatoes over Gluten-free Spaghetti
 
A quick and easy pasta dinner that showcases summer produce
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan
Ingredients
  • 2 Zucchini, sliced into ¼ inches disks and cut in half
  • 4 -6 Jersey tomatoes, seeded and diced
  • 4-6 cloves garlic, chopped or minced
  • 2-4 tbsp EVOO, start with 2 tbsp and add more as needed
  • 1-2 tbsp plain tomato paste
  • salt and pepper to taste
  • fresh basil for serving
  • 1 12oz box Gluten-free Spaghetti (we used Barilla)
Instructions
  1. In a large saute pan, heat 2 tbsp olive oil over medium-high heat.
  2. Add garlic and sauté for a minute or two or until just fragrant.
  3. Add zucchini and cook for 7- 10 minutes or until starting to soften, stirring occasionally.
  4. Add tomatoes and tomato paste and cook another 8-10 minutes or until both zucchini and tomatoes soft and tender.
  5. Season with salt and pepper to taste.
  6. Meanwhile prepare spaghetti according to package.
  7. Server zucchini and tomatoes over spaghetti
  8. Top with fresh basil.
  9. Note, sometimes I will add the cooked spaghetti directly to the saute pan with zucchini and tomatoes and gently combine before serving.

 

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