Spaghetti w Sundried Tomatoes, Zucchini, & Goat Cheese
This is my first YouTube short! I just made a quick pasta for dinner with stuff I had in the fridge that I needed to use up. I made spaghetti and roasted some zucchini and sun-dried tomatoes with goat cheese and garlic and lemon and parsley and you just mix it all together and enjoy! 
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
*****
Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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ZUCCHINI RECIPES That Will Change Your Mind About Zucchini
A big thank-you to Tippsy Sake for sponsoring today's video! Visit and use code PASTA for 10% off all products, or code PASTA30 for $30 off your first box!
Zucchini Recipes for People Who Hate (Or Love) Zucchini | Delicious Italian Zucchini Recipes
Having trouble using up unwanted zucchini? It's not the most popular vegetable, and many of us are either sick of zucchini bread or just don't like zucchini at all! But maybe the people who invented zucchini (yes, you read that right) have some secrets up their sleeves that could help us all out... Time to ask an Italian!
In today's video, my Italian wife Eva cooks me a five-course meal based around my least favorite vegetable. Can she change my mind?
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
00:00 - How to Use Up Zucchini
00:53 - How to Make Zucchini Ravioli (Sort Of)
02:55 - Trying the Anitpasto: Raviolo di Zucchine
04:18 - How to Make Spaghetti alla Nerano
06:13 - Trying the Primo: Spaghetti alla Nerano
08:37 - How to Make Potato Zucchini Stew
10:34 - Trying the Secondo: Spezzatino di Patate e Zucchine
11:50 - How to Make a Zucchini Side Dish
14:02 - Trying the Contorno: Zucchine alla Scapece
15:36 - How to Make a Zuccini Dessert Tart
18:11 - Tasting the Dolce: Maria Stuarda
19:47 - Ciao for Now!
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RAVIOLO DI ZUCCHINE RECIPE -
SPAGHETTI ALLA NERANO RECIPE -
SPEZZATINO DI PATATE E ZUCCHINE RECIPE -
ZUCCHINE ALLA SCAPECE RECIPE -
MARIA STUARDA RECIPE -
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Spaghetti with prawns zucchini and tomatoes
Seafood love zucchini and tomatoes, try this recipe and make the table mouthwater!
Main ingredients:
- Spaghetti Barilla
- Prawns
- Zucchini
- Tomatoes
- Parsley
Spaghetti Tossed In Zucchini, Mushrooms, cherry tomatoes
Spaghetti with & Mushrooms, cheery tomatoes & zucchini (simple spaghetti dish)
-Servings-5 persons
-5 Portions uncooked spaghetti
-15 small garlic cloves finely cut
-Fresh herbs :2 springs oregano ,2 springs thyme, 2 springs rosemary, handful basil leaves.
-5 fresh cherry tomatoes whole/cut
-1 pkt mushrooms cut
-4 big table spoon olive oil ( as required)
-2 tbsps grated Parmesan cheese ( as required)
-1 tbsp dry chilli flakes
-Handful chopped parsley
-3 tbsp butter (as required)
-Salt to taste
Let’s cook
COOK SPAGHETTI
-Cook spaghetti as per package instructions
-In a wide deep dish/pot cook the spaghetti in a generously salted pot of boiling water until it is just al dente.
-Drain and add butter & Olive oil set aside
INFUSE OILVE OIL
-Heat generous amount of olive oil
Add fresh herbs rosemary, thyme, oregano, basil leaves cook until herbs are crispy, fish out the leaves set aside.
LETS COOK ALL TOGETHER
-Add chopped garlic to the same oil sauté on law flame until lightly golden (do not burn the garlic)
-Add zucchini & cut mushrooms
Sauté for 6 minutes, add cherry tomatoes cook for 2 minutes more
-Add cooked spaghetti toss, add chilli flakes, grated Parmesan cheese, toss we’ll continuously until it is evenly coated in the garlic, , zucchini, fresh tomato, mushroom, chilli flakes, butter, olive oil, cheese
-garnish with parsley
-Give spaghetti quick taste add an extra pinch of salt or chilli flakes or cheese if needed.
-Serve immediately while nice & hot
-Garnish with more Parmesan cheese garnish with parsley
-Enjoy!!! Bon Appetit!!
-????Here I used fresh herbs to infuse olive oil with amazing flavour to the spaghetti, which you will not get the same flavour in dry herbs.????
(Note: to Measure pasta
By making a circle with your fingers with your thumb & pointe finger try to approximate the size of a bottle top. Place the spaghetti noodles through your fingers until the circle is filled
Or
Measure portions with a soda bottle
All you have to do is start filling the bottle with uncooked spaghetti. Once you can't easily fit more noodles through the top of the bottle, you have roughly two ounces, maybe a little more.
To measure this way, stand the bottle upright on a table and place a small amount of noodles into the bottle. You should continue to hold the noodles so they don't spread out and mess up the measurement. Add more spaghetti until the bottle's opening is filled in.[5]
-If you like this method but don't want to have an empty soda bottle taking up counter or storage space, cut off the top and keep it in a drawer. Use it as you would a spaghetti-measuring tool.)
Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
Roasting the tomatoes at high heat concentrates their flavors.
Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
Slow-cooking garlic and rosemary in olive oil infuses it with flavor that permeates the whole finished dish.
Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
Folding in the Dried Olive and Miso Shake at the end and sprinkling more on top gives it a huge umami flavor boost.
Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake
For more information:
Thanks for watching :)