The zucchini season is coming to an end, and I’m honestly a bit sad because I love zucchini. It’s true that they’re available all year round now, but I honestly prefer to eat seasonal products. I rarely buy out of season. Today I made a mixed pasta with cherry tomatoes and zucchini. Do you know when you have a thousand opened pasta packs in your pantry?? It happens to me very often, and many times, when the cooking times allow it, I mix various shapes. Today it’s the turn of fusilli and half penne. If you, like me, love zucchini, here are some other ideas.
- Difficulty: Very easy
- Cost: Very economical
- 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
- 2 cups cherry tomatoes
- to taste oil and salt
- 1/2 onion
Tools
- Pan
- Pasta Pot
Steps
Wash the zucchinis, cut off the ends, and dice them.
Wash the cherry tomatoes and cut them in half or even smaller pieces.
In a pan, sauté the zucchinis and cherry tomatoes with oil, salt, and the onion. Separately, boil the pasta in plenty of salted water, for the time indicated on the package.
Drain the pasta al dente over the zucchinis, mix, and serve.
Also good eaten cold.
