The zucchini season is coming to an end, and honestly, I’m a bit sad because I love zucchini. It’s true they’re available all year now, but I honestly prefer eating seasonal products. I rarely buy out of season. Today I made mixed pasta with cherry tomatoes and zucchini. Ever find yourself with lots of open pasta packets in the pantry? It happens to me very often, and when cooking times allow, I mix different shapes. Today it’s the turn of fusilli and mezze penne. If you, like me, love zucchini, I’ll leave you other ideas.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz mixed pasta shapes (preferably with the same cooking time)
- 2 small zucchinis
- 10.5 oz cherry tomatoes
- to taste oil and salt
- 1/2 onion
Tools
- Frying Pan
- Pasta Pot
Steps
Wash the zucchinis, trim the ends, and dice them.
Wash the cherry tomatoes and cut them in half or into smaller pieces.
In a frying pan, sauté the zucchinis and cherry tomatoes with oil, salt, and onion. Meanwhile, boil the pasta in plenty of salted water for the time indicated on the package.
Drain the pasta al dente onto the zucchinis, mix, and serve.
Also good eaten cold.
