Pasta with zucchini, sun-dried tomatoes and toasted breadcrumbs in a skillet. A quick summer first course you can make in twenty minutes with what you already have in the pantry. The zucchini blend into the sauce but they’re there, I promise. The sun-dried tomatoes add a bold flavor and the toasted breadcrumbs give the crunch. Oregano, thyme or basil and the dish is ready, don’t you think?
Here you have a simple, economical first course perfect for summer!
I suggest other recipes with zucchini such as:
ZUCCHINI MEATBALLS IN THE SKILLET
SIMPLE AND TASTY GRATIN ZUCCHINI
PASTA WITH ZUCCHINI, TOMATOES AND BREADCRUMBS
ASI’s kitchen
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz penne
- 7 small zucchini
- 6 sun-dried tomatoes in oil
- 1 clove garlic
- 1/2 cup breadcrumbs
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Casseroles
Preparation
First, wash, trim and julienne-grate the zucchini.
Drain the sun-dried tomatoes from the oil and roughly chop them.
In a skillet place the garlic clove with about 4 tablespoons of extra virgin olive oil.
Stir and let cook for a few minutes.
Also add the julienned zucchini and the sun-dried tomatoes.
Season with salt and pepper and finish cooking after about a couple of minutes.
Cook the pasta in boiling salted water as usual and meanwhile, toast the breadcrumbs in another small pan lightly oiled with EVO oil.
Then drain the pasta al dente and pour it into the zucchini and tomato sauce (without the garlic).
Toss the pasta and finally sprinkle the toasted breadcrumbs on top and it’s ready for tasting.
Plate up and enjoy!
Annalisa
