(Last Updated On: January 22, 2019)

We make this Zucchini Tomato pasta on a regular basis, switching out the spices and vegetables depending on what we have on hand. That’s why we love it – it’s easy, flavorful, light and perfect to quickly use up veggies in our fridge. It’s also a great one to make if you’re on a trip away from home and need to feed a group. We refer to it as Minestrone pasta as it has a lot of similar qualities of Minestrone soup.

  • We prep a lot of our veggies on Sunday’s so we have them on hand for whatever easy meal we want to throw together. For this recipe, I had onions ready to go, and could have prepped the tomatoes and zucchini ahead of time as well.
  • You can always throw the pasta in uncooked and let it simmer in the sauce to really soak the flavor into the noodles. Since we had pasta pre-cooked, we just threw it in at the end.
  • If you’d prefer to buy canned, diced tomatoes that can also save you time. Especially in the winter – tomatoes are often better canned.

The written recipe for this pasta is below, or you can also check out the video of the recipe here:

If you make this recipe, be sure to tag us on Instagram or Facebook @theurbanveg. We can’t wait to hear how it goes!

Print Recipe
Healthy Zucchini Tomato Pasta (Minestrone Style)
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Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 12 oz whole-wheat spiral pasta
  • 1 tsp vegetable oil we like grapeseed oil
  • 3 cloves garlic
  • 1 cup white or yellow onion
  • 1 zucchini
  • 3 tomatoes or 2, 12 oz. cans of tomatoes
  • 1 roasted red pepper
  • 1 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp oregano
  • 1 tsp red pepper flakes optional but recommended
  • 2 tbsp water
  • 2 tbsp nutritional yeast
  • 2 tsp capers
  • 1 tsp brown sugar
  • basil for topping
Course Lunch/ Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 12 oz whole-wheat spiral pasta
  • 1 tsp vegetable oil we like grapeseed oil
  • 3 cloves garlic
  • 1 cup white or yellow onion
  • 1 zucchini
  • 3 tomatoes or 2, 12 oz. cans of tomatoes
  • 1 roasted red pepper
  • 1 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp oregano
  • 1 tsp red pepper flakes optional but recommended
  • 2 tbsp water
  • 2 tbsp nutritional yeast
  • 2 tsp capers
  • 1 tsp brown sugar
  • basil for topping
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Rating: 0
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Instructions
  1. Fill a large pot with water and a pinch of salt and bring to a boil.
  2. While the water is boiling, prep your veggies. Mince the garlic and chop the onion, zucchini, tomatoes and red pepper.
  3. The water should be boiling now. Add your pasta and cook until it is al dente. Drain the pasta in a colander.
  4. In the same pot that you cooked the pasta, add the garlic and cook for 30 seconds. Add the onions and cook until translucent or starting to caramelize.
  5. Add the tomato paste and the 2 tbsp of water. Mix well with the onions. Then add the salt, pepper, oregano and red pepper flakes and mix well, cooking for another 2 minutes.
  6. Add the tomatoes to the pot and mix well. Allow the flavors to meld and cook together for a few minutes, then add the zucchini and roasted red pepper. Let that simmer for a few minutes, until the zucchini is cooked.
  7. Add the pasta, brown sugar, nutritional yeast, capers and basil and mix well. Let the pasta warm in the sauce, then serve! Add extra basil and nutritional yeast to serve if desired.
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