Burst Cherry Tomato Garden Pasta
When I think of Summer, I think of this pasta!
I know what you’re thinking… pasta, in summer?! Trust me here. As the seasonal abundance starts rolling in and our garden is dripping with cherry tomatoes and zucchinis, this is a weekly dinner at our house. Take a stroll around any farmer’s market and you are sure to see tables full of zucchinis and tomatoes in all different colors, as they are one of the few things that just love growing in the summer heat!
The looks alone of this pasta are sure to impress, however the light, slightly sweet and incredibly fresh flavors are really where it’s at! Just when you think it couldn’t get any better… it does. This pasta is only 5 ingredients and takes less than 30 minutes to throw together from start to finish, making it the perfect weeknight dinner for your busy schedule.
Zucchini noodles not your thing? Don’t worry! We mix the zucchini with brown rice noodles to give it the perfect consistency, while keeping the added benefits of the phytonutrients, antioxidants, and fiber from the zucchini. Plus, I don’t know about you, but when I eat pasta, I want a giant bowl of pasta (it could be the Italian in me)! Mixing in the zucchini will allow you to do just that, without the guilt and waddle afterwards!
Burst Cherry Tomato Garden Pasta
(Makes 2 Large Servings)
Ingredients:
1-pint cherry tomatoes (~2 ½ cups)
2 zucchinis, spiralized (~4 cups)
4 ounces brown rice angel hair or capellini pasta
½ bulb garlic cloves, skins left on (~1/3 cup)
2 TBSP + 1 tsp extra virgin olive oil
Salt and pepper, to taste
Fresh basil leaves, thinly sliced chiffonade (~1/2 cup), optional
Vegan parmesan, for topping, optional
Directions:
Preheat oven to 425°F and line baking sheet with parchment paper
Place cherry tomatoes and garlic cloves (skins on) on baking sheet and drizzle with 2 TBSP olive oil, mix gently and top with a light sprinkling of salt and pepper
Bake 20-25 minutes until tomatoes have begun to burst open and ooze, as well as the garlic deepened in color.
Meanwhile, cook brown rice pasta according to package instructions, undercooking pasta by 2 minutes to leave al dente (slightly firm). If using basil, add to boiling water with the pasta for the last minute of cooking. Reserve 1 cup of the pasta water before draining and set aside. Drain the pasta and rinse well.
Once tomatoes and garlic have slightly cooled, remove garlic from skins and roughly chop.
Heat remaining 1 tsp olive oil in the same pan you cooked the pasta. Once oil is hot, add chopped garlic and spiralized zucchini cooking for 2-3 minutes until zucchini has slightly softened. Next add in the brown rice pasta, along with the entire baking sheet of tomatoes and all their juices. I generally just grab the parchment paper and slide it all into the pot.
Add in ½ cup of your reserved pasta water and let everything simmer together for about 3 minutes, allowing the tomatoes to continue to burst and tossing everything to combine. If your pasta needs a bit more sauce, add in up to another ½ cup of the pasta water until you reach your desired consistency. Divide among 2 large bowls and top with vegan parmesan, if using.
