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Penne with Cherry Tomatoes and Zucchini Blossoms

Penne with Cherry Tomatoes and Zucchini Blossoms

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When you have the best ingredients of the season on hand, in this case, ripe summer cherry tomatoes and zucchini blossoms, you really don't want to mess with them too much. And especially in the summer, nobody wants to have their stove or oven going if they can avoid it, and if it's really necessary to turn it on, only ever so briefly. That was the thinking behind this recipe, and minimizing the cooking time preserves the natural flavor of the tomatoes as much as possible.

The sauce will be thin but flavorful; make sure to use a high-quality extra-virgin olive oil because its flavor will really come through, and to use good-quality pasta with a coarse texture that will really absorb the sauce — look for pastas made with a bronze die.

Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.


  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 Pound penne
  • 1 pint cherry tomatoes
  • 1/4 Cup plus 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, sliced thinly
  • 8 zucchini blossoms, stemmed
  • Handful of basil leaves
  • Handful of mint leaves

30 Best Summer Pasta Recipes

It&rsquos time to switch out your go-to dishes and start rolling in the summer pasta recipes.

I&rsquoll be the first to admit that I&rsquom a year-round pasta fanatic.

Yet, with the weather warming up, it&rsquos time to add a little summer flavor into the mix.

Now, before you run away, hear me out. The juicy tomato sauce, fresh herbs, and rich cheeses are still in the mix.

The only difference is that these summer pasta recipes focus on different ingredients and are much lighter.

Here are my top go-to dishes that are both incredibly delicious and equally impressive.

Get ready to become pasta obsessed, as these dishes are addictive!

5-Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomato and Feta

Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta like they've know each other forever.

Feta, zucchini and tomato are classic Greek ingredients and they come together in this 5 Ingredient Pasta like they’ve know each other forever. Which they have.

A sprinkle of lemon zest and the juice of a lemon perks everything up considerably. This is a vegetarian dish, but if you wanted to add some cooked chicken or shrimp it would be great, too.

Experimenting with whole grain pastas is a nice way to get more whole grains into your diet but regular pasta works perfectly well, too. In these photos and in the video I used regular cavatappi, one of my all-time favorite shapes of pasta. You could go for a tri-color pasta if you wanted extra color in this already colorful pasta.

And yes, it’s another way to use up all of that zucchini that’s flooding the garden and the farmers’ markets. If you’re facing a log jam of zucchini, also try Modern Greek Salad, Crunchy Parmesan Zucchini Coins, Zucchini Ribbon Salad, and Tomato, Zucchini and Bulgur Salad.

I love when earlier in the season you can find baby zucchini, which I used here, which are adorable, have very few seeds, and a nice firm texture. And if baby zucchini are in your world, use them here. Diced regular ripe tomatoes are very fine as well instead of the cherry or grape tomatoes use about 4 large ones.

And, no I’m not counting the pasta, salt and olive oil as part of the 5-ingredients. Otherwise you just have to make something like cacio e pepe, which is delicious, but doesn’t allow for much headroom in the old ingredient list. You may also have noticed a sprinkle of parsley on top. Yesssssss….I cheated. And you can do (or not). You could also go for slivered basil or sliced chives (or not).

Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta like they’ve know each other forever.

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Other ways to cheat the 5-ingredient limit (not for vegetarians): add diced cooked chicken, chunked cooked salmon, some shrimp.

But then again, you’re not going wrong with the recipe as is.

Other 5-Ingredient Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

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Tomato and Zucchini Penne Pasta (20 minute recipe)

I am all for fresh produce and anything pasta. Combine the two together and you have a super delish meal to please the family. As you can tell I have a pasta dish in store for you today. It just screams summertime! My absolute favorite thing about the Spring and Summer is fresh produce and walking around the Farmers Market. This weekend I went to the Farmers Market and let me tell you it was ugly out. 59 degrees and of course it started to rain on me. Oh well, I popped on my hood and still bought some fresh produce, along with some local honey. It’s amazing how many people come out to the Farmers Market rain or shine. So today I have for you a simple 20 minute pasta dish made with fresh tomatoes, zucchini and seasoned with fresh herbs that I picked up at the Farmers Market.

I just love this dish and it doesn’t take a lot to give it so much flavor. It’s rich in flavor, fresh tasting and ohhhh the Parmesan cheese gives it a nice salty and savory flavor. It’s still a little early for tomatoes, so I picked up some grape tomatoes from Trader Joe’s. I did manage to pick up some fresh organic zucchini which I sliced up and placed in my pasta. The whole recipe takes about 20 minutes to whip together, not including waiting for the water to boil for the pasta.

The base of the recipe is made of olive oil, garlic and onions, with a little bit of chili flakes for a little added heat. I cooked until tender then added my sliced zucchini. No need to peel it, just slice it thin. Once the zucchini started to softened up I added the tomatoes and a little bit of balsamic vinegar for additional flavor. Toss in the pasta, mix until combined and of course sprinkle with Parmesan cheese. Yum! I love the addition of the fresh herbs too. Parsley and Basil added just another dimension of flavor. You really can’t go wrong with this dish.

I start with chopping all the veggies. All zucchini come in different sizes. Just chop it in universal bite-size pieces.

If you end up with too much zucchini – you can save some for other simple sides like this zucchini bake or sauteed zucchini.

Penne with chorizo, zucchini & cherry tomatoes

1. Cook pasta, as directed on packet.

2. Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally until soft. Add garlic, zucchini and chorizo and stir for 2 minutes longer. Add undrained Mutti Cherry Tomatoes, sugar, chilli flakes and rosemary. Simmer, stirring occasionally, for 8 minutes or until thick.

3. Drain pasta and return to pan. Stir chorizo sauce and parsley through pasta.

Divide between plates and top with rocket.

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© 2017 Mutti S.p.A. Industria Conserve Alimentari - P. IVA 02758310342

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Salmon with Barilla Pasta, Zucchini, and Cherry Tomatoes

This healthy and delicious recipe, created by JBF Award winner Tony Mantuano, was the winning dish of America Cooks with Chefs, our healthy cooking competition in partnership with the Clinton Health Matters Initiative. Find more healthy recipes at


  • 2 medium zucchini, sliced into 1/4-inch thick coins
  • 1 garlic clove, smashed and peeled
  • 2 cups halved cherry tomatoes
  • 4 basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 3/4 pound pasta (chef Mantuano recommends orrechiette, penne, conchiglie, or gemelli)
  • Four 5-ounce salmon filets


Bring a large pot of salted water to a boil. Add the zucchini to the pot and cook for 3 minutes or until tender, but not falling apart. With a slotted spoon or hand strainer, carefully remove the zucchini from the pot, shaking off any excess water and transfer to a large bowl.

Add the garlic, cherry tomatoes, basil, oregano, vinegar, and 3 tablespoons olive oil to the bowl. Stir gently to combine. Season with salt and pepper to taste. Cover with foil to keep warm and set aside until ready to serve.

Bring the pot of salted water back to a boil. Add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box. Drain the pasta and transfer to the bowl with the zucchini mixture. Toss well to combine and allow the pasta to absorb the sauce. Quickly cover with foil to keep warm.

Meanwhile, heat a large non-stick sauté pan over medium-high heat. Rub the remaining tablespoon of olive oil on the flesh sides of the salmon filets and season with salt and pepper. Place the filets in the preheated pan, skin side up, cover tightly, and cook until the bottoms have a toasted, brown crust, about 3 to 4 minutes. Remove the cover, gently peel away the salmon skins, and discard.

To serve, remove the garlic from the pasta mixture and divide among 4 warm plates. Add a salmon filet, crust side up, to each plate. Drizzle any leftover sauce from the pasta over the fish. Serve immediately.

Penne with Cherry Tomatoes and Zucchini Blossoms - Recipes

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Looking for fast, easy to prepare and flavorful pasta sauce recipes? What about this combination: cherry tomatoes, almonds and zucchini blossoms? This is Lorena's recipe, who got inspired by her many trips to Tuscany. Lorena’s recipe includes also “gota or guanciale di Grigio del Casentino” as ingredient: a very special cold cut made with pork cheek from free-range pigs living in the Casentino woods. For a vegetarian version simply substitute the cold cut with chopped onion.

  • 400 g of spaghetti (Lorena suggests to use spelt pasta)
  • 30 zucchini flowers
  • 20 shelled almonds
  • 20 small cherry tomatoes
  • 200 g "gota di Grigio del Casentino" (alternatively, you can use cured ham or bacon)
  • salt and pepper
  • extra virgin olive oil

Remove the flowers pistils (keep them aside) and gently rinse the flowers Place them upright in a colander

Wash the tomatoes and cut in half

Cut the cold cut in small cubes. Then cook it for a few minutes over low heat in a large pan with extra virgin olive oil

Add the zucchini flowers (preferably cut into large pieces), almonds and tomatoes. Season with salt and ground pepper. Cook everything for about 5 minutes at low heat

Cook your pasta “al dente”. When it’s ready, drain it by using a skimmer and pour it into the pan with the sauce. Stir and leave to gain flavor over high heat for a minute

Serve warm. Decorate your dish with the pistils of flowers and a handful of grated cheese

Recipe Summary

  • Salt and pepper
  • 1 pound penne, or other short pasta
  • 1/4 cup olive oil
  • 2 cloves garlic, thinly sliced
  • 2/3 pound (2 cups) cherry tomatoes, halved or quartered
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Homemade Tagliatelle with Zucchini Flowers and Cherry Tomatoes

Place 2 1/2 cups semolina flour in large bowl make well in center. Add eggs, 1 tablespoon water, oil, and salt to well. Using fork, beat egg mixture to blend and stir flour into egg mixture, forming rough dough.

Step 2

Sprinkle work surface with all purpose flour. Turn dough out onto floured surface knead until smooth, 5 minutes. Cover dough with plastic wrap and let rest 30 minutes.

Step 3

Divide dough into 4 pieces. Set pasta machine to widest setting. Working with 1 piece of dough and covering remaining dough to prevent drying, run dough through machine 6 times. Cut dough strip in half crosswise. Turn machine to next narrower setting. Continue to run dough strips through machine, adjusting to next narrower setting after every 6 passes, until each strip is about 24 inches long and 1/16 inch thick. Arrange strips on parchment paper.

Step 4

Repeat with remaining 3 dough pieces. Let dough strips rest at room temperature until beginning to dry, 20 to 30 minutes.

Step 5

Fit pasta machine with 1/4- to 1/3-inch-wide cutting attachment. Run dough strips through machine, cutting into tagliatelle. Mound pasta on sheets of parchment. Sprinkle with all purpose flour and toss to coat. DO AHEAD Let stand at room temperature up to 3 hours, tossing occasionally, or cover and chill overnight.


Step 6

Heat oil in large deep skillet over medium-high heat. Add garlic and sauté until golden but not brown, about 1 minute. Add zucchini halves and tomatoes. Sprinkle with salt and pepper. Sauté until zucchini is tender, about 5 minutes. Add zucchini blossoms toss until tender, 1 to 2 minutes.

Step 7

Meanwhile, cook pasta in large pot of boiling salted water until just tender, about 3 minutes. Drain, reserving 2 cups pasta cooking liquid. Return pasta to same pot.

Step 8

Add vegetable mixture, basil, and pine nuts to pasta. Toss over medium heat until heated, adding pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Watch the video: Zucchini im Bierteig Kochvideos Vegetarische Rezepte Villa Martha Kochschule (June 2022).


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