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When summer zucchini are overflowing at the farmers market—or in your backyard garden—this Roasted Zucchini Pasta with Tomatoes is the dish I turn to again and again. It’s light, fresh, delicious, easy and, made with a few simple ingredients.
Roasting the zucchini brings out its natural sweetness, while sautéed garlic and blistered cherry tomatoes add just the right depth. Blended into a silky cream sauce with pasta water and tossed with your favorite pasta, it’s the kind of easy weeknight meal that still feels special. Vegetarian, comforting, and made for summer—this one’s a keeper.
Things to know about this Roasted Zucchini Pasta with Tomatoes
Use peak-season zucchini for the best flavor—smaller zucchini tend to be sweeter and less watery.
Roasting adds depth. Don’t skip the roasting step—it caramelizes the zucchini and makes the sauce extra rich and flavorful.
Sautéing the garlic and tomatoes separately brings out a beautiful sweetness and keeps the garlic from burning in the oven.
Blend to your texture preference. You can keep the zucchini cream sauce super smooth or leave it a little chunky for more texture.
Reserve that pasta water! It’s key to loosening the sauce and helping it cling beautifully to the pasta.
Make it your own. Add fresh herbs like basil or mint, a dollop of ricotta, or a pinch of red pepper flakes for heat.
Leftovers? This pasta reheats well with a splash of water or a drizzle of olive oil in a pan over low heat. If your looking for more easy recipes to use up those summer zucchini try my creamy lemon parmesan zucchini orzo, it’s so good and easy to make
Roasted Zucchini Pasta with Tomatoes
12 oz your favorite pasta shape
3 zucchini washed and sliced
2 cups cherry tomatoes
2 tbsp olive oil
2 garlic cloves (minced)
Salt and black pepper (to taste)
1 cup reserved pasta water (always reserve more than the recipe calls for)
½ cup freshly grated Parmesan cheese
Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.
Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.
Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.
Add the pureed zucchini and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.
Plate the pasta and finish with extra Parmesan.
Italian Pasta e ceci soup
Italian Pasta e ceci Soup
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Pasta e Ceci (Italian Chickpea Soup)
Pasta e Ceci is a classic Roman chickpea soup made with pasta, chickpeas, and a rich, flavorful tomato broth. This traditional Italian comfort food comes together in one pot using simple pantry ingredients to create a hearty, satisfying meal that’s both delicious and budget-friendly.
Pasta and chickpeas have long been staples of Italian cooking, especially in traditional cucina povera, or peasant-style cooking, where humble ingredients are transformed into nourishing dishes. Depending on the region and family tradition, Pasta e Ceci can be served as a soup, a thick stew, or a pasta dish with a creamy chickpea sauce.
The consistency is easy to adjust to your liking. Some versions are brothy and soupy, while others are thicker, with the pasta and chickpeas soaking up most of the flavorful sauce. However you serve it, this rustic Italian chickpea and pasta dish is simple, comforting, and full of classic Italian flavor.
Good to Know When Making Italian Pasta e Ceci
Dried or Canned Chickpeas
For this traditional Italian Pasta e Ceci, I like using dried chickpeas that have been soaked ahead of time. They take longer to cook, but they give the dish a wonderful texture and a delicious, homemade flavor. If you’re short on time, canned chickpeas are an excellent shortcut and can have this comforting Italian chickpea soup on the table in less than 30 minutes.
How to Get the Perfect Consistency
One of my favorite tricks is to blend some of the cooked chickpeas in a blender or by using an immersion blender before adding the pasta. This helps thicken the broth naturally, creating a creamy, stew-like consistency without adding cream.
Keep in mind that the pasta will absorb quite a bit of liquid as it cooks. Make sure the chickpea broth is loose enough before adding the dried pasta so the dish doesn’t become too thick or dry. Add extra broth or water as needed, especially if you prefer a soupier consistency.
Storage and Reheating
Refrigerator: Store leftover Pasta e Ceci in an airtight container in the refrigerator for 3–4 days. The pasta will continue absorbing the broth as it sits, so the dish will naturally become thicker.
Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable broth or water to loosen the consistency and bring back that delicious, saucy texture.
Freezing: For the best results, freeze the chickpea sauce before adding the pasta. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, reheat, and cook fresh pasta directly in the broth before serving. You can freeze leftovers with the pasta, too, but the pasta may become softer when reheated.
What to Serve with Pasta e Ceci
This hearty Italian chickpea soup is delicious on its own, but I love serving it with crusty Italian bread for soaking up every bit of the flavorful broth. A drizzle of extra-virgin olive oil and freshly grated Parmesan cheese make a wonderful finishing touch.
Italian Pasta e Ceci is a classic Roman chickpea soup made with tender chickpeas, small pasta, tomatoes, and aromatic vegetables. This hearty one-pot Italian soup is simple, comforting, and full of traditional flavor. It can be made with dried or canned chickpeas and adjusted to be either brothy or thick and stew-like.
3 cups dry chickpeas
4 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
1 cup chopped celery
1 cup sliced carrots
3 cups chopped tomatoes
2 cups vegetable stock
2 cups small tubular pasta
Soak the chickpeas. Place the dried chickpeas in a large bowl and cover with several inches of cold water. Soak overnight, or for at least 8 hours. Drain and rinse well before using.
If using canned chickpeas: Skip the soaking and cooking steps. Use about 5–6 cups canned chickpeas, drained and rinsed, and add them later in the recipe when the broth is ready. Since canned chickpeas are already cooked, the soup will come together much faster.
Sauté the vegetables. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, garlic, celery, carrot, and red pepper flakes. Sauté for 5–7 minutes, until the vegetables are softened and the onion is translucent.
Add the tomato paste. Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly and deepen in flavor.
Cook the chickpeas. Add the soaked chickpeas, crushed tomatoes, broth, oregano, thyme, bay leaf, and Parmesan rind. Stir well and bring to a boil.
Reduce the heat to a gentle simmer, cover, and cook for about 40–45 minutes, or until the chickpeas are tender. Cooking time will vary depending on the age and size of the chickpeas. Check occasionally and add more broth or water if needed. The chickpeas should remain covered with plenty of liquid.
Thicken the soup. Once the chickpeas are tender, remove about 1 cup of the chickpeas and some of the broth. Transfer to a blender or food processor and blend until mostly smooth. Return the purée to the pot and stir to combine. This creates the creamy, thick consistency that makes Pasta e Ceci so comforting.
Add the pasta. Bring the soup back to a gentle boil and stir in the pasta. Cook according to the package directions, stirring frequently. Add additional broth or water as needed because the pasta will absorb a considerable amount of liquid as it cooks.
Season the soup. Remove the bay leaf and Parmesan rind. Taste and season with salt and freshly ground black pepper. If you prefer a soupier Pasta e Ceci, add more broth until it reaches your desired consistency.
Serve. Ladle the hot Pasta e Ceci into bowls and finish with freshly chopped parsley, freshly grated Parmesan cheese, and a drizzle of extra-virgin olive oil.
Don’t let the chickpea broth become too thick before adding the pasta. The pasta absorbs a surprising amount of liquid as it cooks. Keep extra broth or water nearby and add it as needed. Pasta e Ceci should be hearty and thick, but still have enough flavorful broth to coat the pasta.
Main Course
Italian
Italian Pasta e Ceci i
Creamy lemon Shrimp Bucatini
Creamy lemon Shrimp Bucatini
I know, I post a lot of pasta recipes. But pasta is so versatile you can make a lot of pasta dishes without repeating the same one twice for awhile, besides who doesn’t like pasta?
In this creamy, lemon shrimp bucatini recipe large shrimp are covered in a light cream sauce full of Italian flavors, then tossed with bucatini pasta, for a delicious meal everyone loves.
That’s not even the best part, the best part, it’s a super easy shrimp and pasta recipe, that comes together in less then 30 minutes. Making this pasta recipe prefect for busy week night family meals. and it’s fancy enough for Saturday dinner with friends, to show off what a good home chef you are.
3 tips for success with this creamy lemon Shrimp bucatini recipe
The first tip for success when you make this lemon cream sauce shrimp bucatini is to use good quality large shrimp, and to be sure not to over cook them.
Second, it really doesn’t matter what shape pasta you use in this recipe. What matters is not to overcook it. A good rule of thumb is to undercook it by a few minutes. You can ruin a good pasta dish just by overcooking the pasta.
And third don’t underestimate the importance of the reserved pasta water. Pasta water is a magical ingredient the binds sauces together. Not only does pasta water add flavor it thickens the sauce. I always save more than the recipe calls for in case the sauce is to thick.
Lastly please leave me a note, let me know how this recipe worked out for you. I love hearing from you!!!!
Ingredients
1 Lb. Bucatini pasta
1 Lb. cleaned deveined large shrimp
1 cup reserved pasta water
1 cup white wine or chicken stock
1 cup heavy cream
1/2 cup grated parmesan
2 cups chopped spinach
Juice from 2 lemons
2 Tbls, butter
2 Tbls. olive oil
2 Tbls. chopped garlic
1/2 small chopped onion
2 Tbls. chopped Italian parsley
salt and pepper to taste
Instructions
Cook bucatini according to package directions reserving 1 cup of the water before draining.
Meanwhile salt and pepper the shrimp according to your taste.
In a large saute pan over medium heat saute the shrimp in the butter and olive oil 2 to 3 minutes per side remove and set aside.
In the same pan saute the garlic and onion until tender and just beginning to brown.
Deglaze the pan with the chicken stock scraping up the browned bits simmer for 2 to 3 minutes.
Add the cream, lemon juice and reserved pasta water, simmer until sauce thickens about 15 minutes, add the spinach and parmesan cheese last 5 minutes.
Return shrimp to sauce just to heat through.
Toss pasta with lemon cream shrimp sauce sprinkle with Italian parsley and ENJOY!!!!
Vegetarian zucchini lasagna
Vegetarian zucchini lasagna
I love a classic lasagna but when my garden is overflowing with zucchini this is vegetarian zucchini lasagna starts showing up on my table. With layers of roasted zucchini marinara and three kinds of cheese, this recipe is full of flavor everyone loves.
It’s a great recipe when you are craving Italian and want low-carb too. Also a good recipe for batch cooking. Make a double batch bake one and freeze one. It can be frozen before or after baking, then tawed out and baked when you are ready to serve.
Three tips for success when making vegetarian zucchini lasagna
T o keep the lasagna from being watery because of the high water content in the zucchini first salt the zucchini and let it sit for at least 30 minutes to extract the liquid. then pat dry with paper towels before roasting . Roasting also helps to extract the water.
Another step to prevent watery vegetable lasagna is to bake the lasagna uncovered for 70% of the cooking time. This allows the steam to escape.
Start by slicing your zucchini as thin as possible with a knife. Lay flat salt the zucchini slices and let sit for 30 minutes. Than pat dry to absorb the liquid.
roast the zucchini in a preheated 375-degree oven until lightly brown about 10 minutes.
Mix the ricotta with the parsley, egg, breadcrumbs and 1/2 cup of the grated parmesan.
In a 7 x11 casserole dish begin layering the zucchini lasagna staring with the marinara sauce, zucchini and the mozzarella repeat the process ending with zucchini, marinara and cheese.
Bake in a preheated 375-degree oven for 45 to 55 minutes. Let the lasagna sit for15 minutes before cutting. ENJOY!!!
Summertime Bruschetta Spaghetti Dish
Summertime Bruschetta Spaghetti dish
I love a delicious bowl of pasta full of fresh summer garden ingredients.
My Summertime bruschetta spaghetti dish recipe is flavored with just picked cherry tomatoes, fresh mozzarella, and fresh herbs, these ingredients when combined together produce the most delicious creamy sauce.
Sometimes the best and most delicious recipes are the simplest. The most important ingredients are always to use the best what’s in season whether homegrown or store bought!!!!
A few tips when making this Summertime Bruschetta spaghetti dish
The main ingredient in this Summertime Bruschetta spaghetti dish recipe is tomatoes. So whether your using homegrown or store bought it’s important the use the best quality you can find.
Just as important as the tomatoes how you start your saute makes a difference In this pasta recipe I use a good quality extra virgin olive oil.
And lastly fresh mozzarella adds the creamy texture and the pasta water is the secret ingredient the brings it all together. I always save more pasta water than the recipes calls for in case the sauce is too dry.
Please leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!
Ingredients
1/2 Lb. spaghetti
2 pints heirloom cherry tomatoes sliced
Small container fresh mozzarella balls
1 cup pasta water
1/2 cup grated parmesan
2 Tbs. extra virgin olive oil
1/2 medium chopped onion
4 cloves chopped garlic
2 Tbs. each chopped basil and Italian parsley
Salt and pepper to taste
Instructions
Cook spaghetti according to package directions reserving 1 cup of the water
Meanwhile bring the olive oil to a light sizzle
Add the chopped onion and garlic saute until tender and just beginning to brown
Add the sliced tomatoes salt and pepper now then saute until the tomatoes begin to blister
Add the reserved pasta water simmer for 10 minutes or until sauce thickens slightly
Add the fresh mozzarella the last 5 minutes
Toss the spaghetti in the sauce add the basil
Top with the grated parmesan and Italian parsley
Chicken Piccata Pasta Primavera
Chicken Piccata Pasta Primavera
A light pasta meal, this chicken piccata pasta primavera is a prefect Summertime quick family dinner full of classic Italian flavors!!!
Full of lemony freshness this chicken and pasta dish comes together in less than 30 minutes, and your family is going to love it . And you will feel good serving a restaurant quality meal from your kitchen, that’s not only delicious, it’s healthy too!!!!
Customize this Chicken piccata pasta primavera
This chicken piccata pasta primavera recipe is easy to customize to fit your lifestyle and taste.
The first and easier way to make this pasta dish your own is to change the pasta shape. The truth is most pasta shapes work well in most pasta dish recipes.
Second if your family hates or loves spinach add more or less to taste. I love spinach and add extra most of the time. Spinach is one of those vegetables that ends up being half of the amount you put in after it’s cooked. Pasta dishes are also a good place to hide spinach for those that don’t have the same fondness for spinach as I do.
Lastly I used chicken stock. You can use white wine instead in his chicken piccata pasta primavera if that’s your preference.
One more thing when making pan sauces the right size saute pan help. My favorite and on sale https://amzn.to/39XdMRy
Ingredients
2 skinless, boneless chicken breast cut into strips
1/2 Lb. Fettuccini
1 Tbls each butter and extra virgin olive oil
2 Tbls. minced garlic
2 cups cherry tomatoes
2 cups chopped spinach
1/2 cup capers
1/3 cup lemon juice
1 cup pasta water
1 cup chicken stock or white wine
Instructions
Cook pasta according to package direction reserving 1 cup of the water before draining
Salt and pepper the chicken
In a medium size saute pan over medium high heat in the butter and olive oil, saute the chicken along with the garlic until slightly brown
Add the tomatoes along with the capers saute for a few minutes
Deglaze the pan with the broth or white wine
Add reserved pasta water, simmer until sauce thickens about 10 minutes, add spinach and 1/2 the parmesan cheese last 5 minutes
Toss pasta in picatta sauce sprinkle with additional parmesan and Italian parsley
