Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Creamy Tomato Zucchini Penne is not just a recipe—it's a flavor explosion waiting to happen! Imagine twirling your fork into a plate of perfectly cooked pasta, enveloped in a luxuriously smooth tomato cream sauce, studded with tender zucchini bites that melt in your mouth. Whether you're a busy home cook or a passionate foodie, this Italian-inspired dish promises to deliver restaurant-quality flavor right in your own kitchen, with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz penne pasta
- 2 medium zucchinis, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all the ingredients needed for the Creamy Tomato Zucchini Penne. This includes 8 oz of penne pasta, 2 medium zucchinis diced into small pieces, 1 can (14 oz) of crushed tomatoes, 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 2 cloves of garlic minced, salt and pepper to taste, and fresh basil for garnish.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat. Once boiling, add the penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil or a small amount of butter to the skillet. Once heated, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the diced zucchinis to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly golden. Season with salt and pepper to taste.
- Once the zucchinis are cooked, pour in the can of crushed tomatoes. Stir to combine and let the mixture simmer for about 3-4 minutes, allowing the flavors to meld together.
- Lower the heat and pour in the heavy cream, stirring continuously until the sauce is well combined and creamy. Allow it to simmer for an additional 2-3 minutes to thicken slightly.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the penne in a colander. Add the drained pasta to the skillet with the creamy tomato sauce and zucchini, tossing to combine thoroughly.
- If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Stir in the grated Parmesan cheese, mixing until melted and creamy. Taste and adjust the seasoning with additional salt and pepper if necessary.
- Remove the skillet from the heat and let it sit for a minute. Serve the Creamy Tomato Zucchini Penne in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.
- Enjoy your delicious and creamy pasta dish!
Tips
- Pasta Perfection: Always salt your pasta water generously—it should taste like the sea. This is your only chance to season the pasta from within.
- Zucchini Technique: Cut zucchinis into uniform, small dice to ensure even cooking and a consistent texture throughout the dish.
- Cream Sauce Secret: Add cream slowly and stir continuously to prevent separation and achieve a silky-smooth consistency.
- Cheese Wisdom: Grate your Parmesan fresh if possible—pre-grated cheese often contains anti-caking agents that can affect the sauce's texture.
- Pasta Water Magic: Always reserve some pasta cooking water. Its starchy nature helps bind the sauce to the pasta and can rescue a sauce that's too thick.
- Fresh Herb Finale: Add fresh basil at the very end to preserve its vibrant flavor and bright green color.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
