Fresh Veggie Pasta

Lately I have been craving pasta basically every day. Maybe it’s the warmer weather recently that’s been inducing fantasies of fresh pastas layered with pesto, sun dried tomatoes and grilled chicken. But most likely it’s stress that’s forcing me to crave carbs.


In my defense, I’m trying to learn math, and that requires a lot of brain power. Which comes from carbohydrates. Not only does cooking relieve stress, it might actually make me get better grades. Or, you know, at least my grades won’t get worse.


A creative outlet is much appreciated–especially when I’m struggling with math and physics–so coming up with a pasta dish was perfect. This one uses penne pasta, grape tomatoes and zucchini, and it’s absolutely delicious. Cooking and recipe testing is a huge stress reliever for me, so I had a lot of fun making this… and more fun eating it.



  • ½ pound dried pasta
  • 1 medium zucchini, diced
  • 2 cups cherry and grape tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • olive oil
  • salt and pepper


In a large cast iron skillet on medium heat, heat up about two tablespoons of oil until shimmering. Then, toss in the zucchini and the garlic, and stir for around 5 minutes, or until the zucchini has softened.

Add your tomatoes, the tomato paste and ¼ cup water to the pan, and turn the heat down to low. Keep cooking, stirring occasionally, until the sauce has reduced. This should take around 15 minutes.

In the meantime, cook up the pasta according to the package instructions until al dente. At this point, your sauce should be almost done, so drain your pasta, take your sauce off heat and serve together.

½ pound of pasta with this sauce should feed two people.



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