Pasta with zucchini, cherry tomatoes and mozzarella, the one-dish meal you can also enjoy cold (at room temperature) and that will save your summer. If I counted the easy and quick zucchini recipes on our blog, I would lose track, and among these quick and economical first courses there are really many, but since we never have enough zucchini, you must try this recipe for a quick summer pasta that is delicious, a great first course hot, but even better when enjoyed at room temperature just like a cold pasta with zucchini, cherry tomatoes and mozzarella. Do you love first courses with zucchini and cherry tomatoes? Then take a look at the recipe for linguine with tuna, zucchini and cherry tomatoes and at zucchini au gratin with cherry tomatoes and oregano.

Let’s go to the kitchen now, but before we start cooking, I remind you as always that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop, Air fryer
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make pasta with cherry tomatoes, zucchini and mozzarella

18 oz fresh pasta (or 14 oz dry (approx. 400 g))
2 large zucchini
2 cups cherry tomatoes
to taste salt
to taste extra virgin olive oil
9 oz mozzarella
1.5 oz sliced almonds (or chopped)
to taste basil

Tools

Pot
Air fryers

Preparation

Rinse the zucchini, cut them into cubes and place them in the air fryer basket together with the rinsed cherry tomatoes halved. Season with salt, oil and oregano and cook for 20–25 minutes at 392°F, stirring halfway through cooking.
Cook the pasta, drain it al dente and dress with a drizzle of oil. Add the cooked vegetables together with the mozzarella and the toasted almonds and toss.
Our pasta is ready and can be enjoyed immediately, warm or at room temperature, so you can prepare it a few hours in advance, especially in summer. In that case, if possible, add the almonds and the mozzarella shortly before serving (to prevent the mozzarella from melting too much and the almonds from losing their crunch).