Burst Cherry Tomato & Zucchini Garden Pasta
A Summer Delight
When summer rolls around, one dish that epitomizes the season for me is Burst Cherry Tomato & Zucchini Garden Pasta. I know you might be skeptical—pasta in the heat of summer? But hear me out.
With gardens brimming with cherry tomatoes and zucchinis, and farmers' markets showcasing these colorful veggies, this pasta becomes a weekly staple. It's a light, fresh, and flavorful dish that perfectly captures the essence of summer.
Why You’ll Love This Pasta
This pasta is not only visually stunning but also packed with light, slightly sweet, and incredibly fresh flavors.
The best part? It's made with just five ingredients and can be on your table with less than 30 minutes of work, making it the perfect weeknight dinner for your busy schedule.
Worried about zucchini noodles? Don't be! We combine zucchini noodles with brown rice pasta to achieve the perfect texture. This mix retains the benefits of phytonutrients, antioxidants, and fiber from the zucchini while still giving you that hearty pasta experience.
Zucchini is a fantastic source of dietary fiber, which aids digestion and helps maintain healthy blood sugar levels. Fiber slows the absorption of sugar, preventing spikes and crashes, which is particularly beneficial for those managing insulin resistance.
This is a way to indulge in a generous bowl of pasta that not only satisfies your cravings, but also supports your digestive health and helps balance blood sugar. The combination of zucchini and brown rice pasta ensures you get a nutritious meal without the guilt.
Burst Cherry Tomato & Zucchini Garden Pasta
(Serves 2)
Ingredients:
1 pint cherry tomatoes (~2 cups)
2 medium zucchinis, spiralized (~3 cups)
4 ounces brown rice angel hair or capellini pasta
6 garlic cloves, minced
1 TBSP + 1 tsp extra virgin olive oil
1/2 cup reserved pasta water
Salt and pepper, to taste
Fresh basil leaves, thinly chiffonade sliced, for topping
Vegan parmesan or nutritional yeast, for topping, optional
Directions:
Preheat and Prep:
Preheat your oven to 425°F.
Combine cherry tomatoes, minced garlic and 1 TBSP olive oil in baking dish. Season with salt and pepper. Cover with aluminum foil. (I line the inside of my foil with parchment paper to avoid aluminum from dripping into food.)
Bake for 30-35 minutes, until tomatoes start to burst and garlic softens. Remove from oven and allow to cool slightly.
Cook the Pasta:
Cook the brown rice pasta according to package instructions, undercooking by 2 minutes to keep it al dente.
Reserve 1/2 cup of pasta water before draining and set aside. Drain the pasta and rinse well.
Prepare the Sauce:
Heat the remaining 1 tsp olive oil in the same pan you cooked the pasta. Add spiralized zucchini and a pinch of salt, cooking for 2-3 minutes until the zucchini softens slightly.
Add cooked brown rice pasta and roasted tomato-garlic mixture, including all the juices from the baking dish.
Combine and Simmer:
Combine and allow pasta to simmer for 3 minutes to deepen flavors, making sure the tomatoes fully burst.
Add reserved cooking water a few TBSPs at a time until you reach your desired consistency.
Turn off heat and stir in chopped basil to combine.
Serve:
Divide the pasta among 2 large bowls and top with vegan parmesan, if desired.
Embrace the Essence of Summer
This dish is not only quick and easy but also a celebration of the season's bounty. Packed with nutrients and flavor, it's a guilt-free indulgence that fits perfectly into your busy schedule.
Try this recipe and enjoy a delicious, wholesome meal that brings the garden's best to your table.
