How To make Pasta with Sausage and Zucchini

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

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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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Low Carb Skillet Sausage and Zucchini Recipe

Low carb, minimal clean up, and ready in under 30 minutes, this is a slam dunk healthy recipe anyone can make.

4 chicken sausages, fully cooked and sliced
2 medium zucchini, sliced
6 cloves garlic
1 medium onion, diced
1 red bell pepper, diced
2 roma tomatoes, diced
1/2 cup low-sodium chicken broth
1 tbsp ground cumin
1 tbsp dried basil
1 tbsp dried minced onion
1 tbsp freshly ground pepper
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste

Preheat the oven to 375 degrees. Take a chefs knife and lie flat against a garlic clove. Carefully press down until the clove slightly collapses. Remove outside skin and place the garlic cloves on a foil wrapped baking sheet.

Drizzle olive oil over the garlic and add dried onion and dried basil. Wrap garlic in foil and place in the oven for 40-45 minutes.

Let the garlic cool for 5-10 minutes and then take the chef knife and mince the roasted garlic. Set aside.

Melt butter in a large skillet and add the cooked sausage, browning slightly. Add onion and cook for another 5 minutes.

Add zucchini, red bell pepper, tomatoes, roasted garlic, chicken broth, cumin, and ground pepper and bring to a simmer. Stir every couple minutes until the chicken broth and water from the zucchini has evaporated, or until the outside of the zucchini is tender but the middle is still a little firm, about 10-15 minutes.

Remove from heat and allow the skillet to cool for at least 5 minutes before serving over a bed of rice, cauliflower rice, or on its own. Enjoy!

LAKEY INSPIRED - Blossom
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Blossom by LAKEY INSPIRED is licensed under a  Creative Commons License.

4 Ingredient Zucchini Pasta Recipe

This easy zucchini pasta recipe...



... relies on jammy sautéd zucchini for texture and for soaking up the delicious simple flavors of lemon and garlic. It's simple, but absolutely perfect.

ALMOST ONE POT SAUSAGE, ZUCCHINI AND PASTA RECIPE //BUDGET FRIENDLY// EASY WEEKNIGHT DINNER

I love impulse cooking, and every cook will attest to this, that is how some of the best recipes are created. This almost one pot pasta dish is simple, budget friendly, kid approved and great for packed lunches. Everything I used I already had on hand. Please use this as your inspiration, go through your fridge, see what you have available and see the deliciousness you will create in your kitchen. Please feel free to follow me on Facebook and Instagram as “Cooking with Gifty”. Thank you for your support and Enjoy!



INGREDIENTS:

Sausage (if you use fish add it it after adding in the tomato’s and allowing it to cook down a bit)
16 oz pasta (cook pasta according to instructions on box)
1 LRG zucchini (feel free to add more)
28 oz can tomatoes (preferably whole peeled tomatoes in the can). You can also use fresh tomatoes abt 6-7.
1 tsp. Mixed Italian herbs or oregano
1 tsp crushed pepper flakes or to ur taste
Salt to taste
1/4 onion and 1 leek or 1 medium onion
2 tablespoons oil


Ingredients for blended marinade:
1 medium onion
1 green bell pepper
3-4 cloves of garlic
Spring of rosemary or 1 tsp of dried rosemary
Jalapeño peppers
1 chili pepper
Handful of parsley
1 tbs of fennel or Anise seeds
2 tbsp paprika powder
1 tbsp cumin seeds
1 tsp turmeric powder
1 1/2 tbsp mixed Italian herbs
2 tbsp knorr chicken flavor or 2 chicken cubes
1 1/2 tbsp curry powder
1 tsp thyme
Black pepper/salt to taste
1/2 tsp cloves
1/2 tsp nutmeg
A little bit of oil to blend


Link to video for marinade: oven roasted chicken :


Make my okro stew recipe:

#pastadish #cookingwithgifty #easydinnerrecipes #sausagezucchiniandpasta