Pasta with Zucchini and Potatoes

Looking for a tasty and simple pasta recipe to try this week? You should make this pasta with a zucchini and potatoes recipe. This quick and easy pasta recipe is ideal for summer because it can be prepared in less than 30 minutes

Important Details – Time to Cook: 20 – 4 SERVINGS – READY IN 5 MINUTES – Italian type

INGREDIENTS – 1 pound of sea salt and rigatoni or penne pasta – Peeled and quartered lengthwise into 1/4-inch-thick strips, 1 russet potato – Extra virgin olive oil, 3 teaspoons – one medium onion, diced (red, sweet or 1 large shallot) – Salt and either 2 little spring zucchini cut in half lengthwise and thinly sliced, or 1 medium zucchini cut in half lengthwise, spoon-seeded, and then thinly sliced (1-2 teaspoons or more, to our taste) – contemporary pepper (1 teaspoon, or more, to taste) – cup fresh Italian parsley leaves only, chopped, or fresh basil, optionally, along with a serving of cup unseasoned vegetable broth. – If you're not vegan, try Parmigiano-Reggiano or pecorino cheese, which are among our favorite vegan options

Can I cook the pasta along with the potatoes and zucchini

Yes, there is a different way to prepare this pasta dish. The vegetables will also cook while the pasta is cooking. It's simply that I'd rather the zucchini stay whole; when I cook it with spaghetti when it's boiling, it does become mushier. Totally up to you and how you like the zucchi's texture

TIPS FOR COOKING AND FAQs – Will cheese work with this pasta dish? – Add some grated Parmigiano Reggiano or pecorino cheese if you're not vegan (or dairy-free). Use your favorite "parmesan" shreds if you're vegan. – Can I do this without gluten? – The zucchini sauce does really naturally lack gluten. But feel free to serve it with your preferred GF pasta

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