In the Kitchen…. Zucchini and Cherry Tomato Pasta

This is my kitchen garden recipe for the week, linking in with Veggie Gobbles Garden Gobbles, and it’s exactly the kind of dish I love.  Simple, vegetarian, few ingredients, super fast and so fresh.



This is based on a Donna Hay recipe but I do it a little differently each time depending on what I have on hand and how I’m feeling.  This time I lightly fried off some spring onions, lemon zest and garlic, then added a grated zucchini and 350g cherry tomatoes cut in half.  I continued cooking these for a few minutes until just soft and then stirred through the cooked pasta with some lemon juice and olive oil.  Stir through some torn basil leaves, and top with parmesan and cracked pepper.

I’ve made a similar dish with parsely instead of basil, with chilli added at the end or with button squash and zucchini together.  They all work nicely and take under 15mins to prepare.  I also usually try to make my own pasta, but on this occasion I had run out of time to do that.  If I was really quick at doing the rolling (which I’m not) I think it would take about the same time to make and cook fresh pasta than it takes to cook dried pasta.  Perhaps with practice I’ll get there.

My only issue with the dish is trying to save enough cherry tomatoes from my two tomato gobblers to add to the dish.  Every time I turn my back a few more disappeared into little mouths.

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5 Responses to In the Kitchen…. Zucchini and Cherry Tomato Pasta

  1. rcra says:

    I’m flagging this for the recipe. we did something terribly similar when we travelled around Italy – quick, fresh, yum – and think we may have chucked in baby spinach too, but the zucchini was always sliced/chopped. Must have a go at this version with grating and lemon! Yummo!

    • Barbara Good says:

      Ooh baby spinach would be great in there too. A word of warning on the grating of the zucchini, if you want it to be distinguishable and have some texture grate the pieces long and course. However, if you need it to be a bit more child-friendly (perhaps in the near future, your little one probably isn’t up to this yet) the a finely grating the zucchini (although not really, really fine) works well.

      Oh and on the whole feeding of very small children theme, you might be interested in baby-led weaning (google it). It’s not for everyone, but worked really well with both my girls and although Miss Three is trying at the dinner table, they both eat the widest variety of food of any one I know (though Liz’s kids seem to do pretty well).

  2. Liz says:

    I have the same problem with cherry tomatoes, always being gobbled before I can cook with them.

    • Barbara Good says:

      I can’t really be cross at them eating nice fresh, healthy foods can you, but boy that pile shrinks quickly. I have the same trouble with mushrooms, they both eat them raw as I’m slicing them and then steal them from everyone’s plate as we eat dinner. I really need to start buying double the amount so I get some too!

  3. Pingback: Friday Favorites, My Thank You | Living Simply Free

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