This Pasta Shells recipe in Tomato-Zucchini Sauce is a super easy and delicious comfort food for busy days or lazy nights. Who can say no to pasta? Me and my family can't! That's why it's always good to have a few pasta recipes in your recipe collection! This pasta recipe is quick to prepare and therefore suitable for a quick lunch or dinner.
If you don't have tomatoes on hand, you can use instead store-bought tomato sauce or 2 tbsp. of tomato paste. This tomato sauce recipe is made with zucchinis, because I love simplicity and zucchinis too. You can use other vegetables too, like aubergines or peppers if you like. For a spicy version add some chilly flakes or chilly pepper. If you use fresh chilies, just keep in mind, that chilies become hotter when cooked!
Preparation time: 7 minutes
Cooking time: 30 minutes
500 gr. pasta shells, cooked
4 zucchinis, cut into cubes
250 gr. diced tomatoes
1 big onion, minced
1 clove of garlic, minced
3 tbsp. extra virgin olive oil
a pinch of sugar
1 tbsp. chopped parsley, plus extra for garnish
1 vegetable cube
Cook pasta shells according to the package instructions and save 200 ml of pasta water to use it in the sauce. (Don't overcook your pasta)
Wash zucchinis, cut into cubes and set aside.
In a big pan or wok, add 2 tbsp. olive oil and cook on high heat. Once heat, add minced onion and garlic. Saute for 1 minute.
Add zucchinis and saute for 2 minutes.
Add diced tomatoes, a pinch of sugar and saute for 1 more minute or until liquids are evaporated.
Add pasta water, vegetable cube, parsley, salt and pepper and shimmer for 20 minutes or until most of the liquids are evaporated.
When cooked, add 1 tbsp. olive oil, stir and cook for 1 more minute.
Add cooked pasta shells in the pan
Toss and continue cooking for an additional minute allowing pasta to soak up the sauce.
Serve plain, or with grated parmesan.
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