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Vegan Summer Pasta with Zucchini, Tomatoes, and Artichoke Hearts Recipe

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3.9 from 67 reviews

A vibrant and fresh vegan summer pasta featuring rigatoni cooked al dente, sautéed zucchini, garlic, and a rich tomato sauce enhanced with cherry tomatoes, artichoke hearts, Kalamata olives, and a hint of balsamic vinegar and chili flakes, garnished with fresh parsley. Perfect for a quick, flavorful, and healthy meal.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Pasta

  • 200 g / 7 oz rigatoni or penne pasta (GF if needed)
  • 60 ml / ¼ cup reserved pasta cooking water
  • 20 ml / 4 tsp extra virgin olive oil

Vegetables and Sauce

  • 200 g / 7 oz courgette / zucchini (1 medium), cut into chunks
  • 2 garlic cloves, roughly chopped
  • Salt and black pepper, to taste
  • 2 large ripe tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • A good pinch of sugar (optional)
  • 2 tsp balsamic vinegar
  • A good pinch of chilli flakes (fine Korean chilli flakes recommended)
  • 4 charred artichoke heart halves, chopped
  • 8 Kalamata olives, de-stoned and chopped
  • Chopped fresh parsley, to garnish (optional)

Instructions

  1. Cook Pasta: Cook the rigatoni just short of al dente (about 11 minutes if 12 minutes is al dente) following package directions. Before draining, reserve about 60 ml (¼ cup) of the cooking water, then drain the pasta.
  2. Sauté Zucchini: Heat 2 tsp olive oil in a non-stick or stainless steel pan over gentle heat. Add zucchini chunks and cook, stirring occasionally, until caramelized.
  3. Add Garlic: Once zucchini is nearly cooked, add chopped garlic to the pan and stir frequently, cooking gently to avoid browning and bitterness.
  4. Season and Set Aside Zucchini: Season the zucchini and garlic with salt and black pepper, then transfer out of the pan and set aside.
  5. Cook Tomato Sauce: Add chopped large tomatoes and a splash of water or vegan wine to the same pan. Allow tomatoes to break down and thicken, adding more liquid if needed.
  6. Season Sauce: Season the sauce with salt, pepper, optional pinch of sugar, balsamic vinegar, and chili flakes. Stir well.
  7. Add Cherry Tomatoes: Add halved cherry tomatoes to the pan and cook until they soften in the sauce.
  8. Combine Pasta and Sauce: Return drained pasta to the pan along with reserved pasta water if necessary. Stir well to coat pasta evenly with the sauce, adjusting seasoning considering the saltiness of olives. Optionally add a little more olive oil for richness.
  9. Add Vegetables and Olives: Return the cooked zucchini to the pan, then add chopped artichoke hearts and Kalamata olives. Toss to combine thoroughly.
  10. Serve and Garnish: Divide the pasta between serving bowls and sprinkle with chopped fresh parsley if desired. Serve immediately.

Notes

  • Reserve pasta cooking water to adjust sauce consistency and help the sauce adhere to the pasta.
  • Do not brown the garlic to avoid bitterness; cook gently with zucchini.
  • Use a stainless steel pan for best caramelization but non-stick is acceptable.
  • The pinch of sugar is optional; it helps balance tomato acidity if desired.
  • For a gluten-free option, use gluten-free pasta.
  • Adjust chili flakes to your spice preference or omit if sensitive to heat.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-summer-pasta-with-zucchini-tomatoes-and-artichoke-hearts-recipe/