Creamy Tomato Zucchini Penne. A delicious zucchini tomato cream pasta with mushroom flavors! An easy pasta recipe ready in 20 minutes.
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If you love tomato cream pasta, then this is the recipe for you! It's quick, easy and made with minimal and simple ingredients. This delicious tomato zucchini pasta is made with penne pasta, marinara sauce, zucchini, mushroom cream soup, and onion with parsley. The perfect combination of flavors as the tomato sauce is equally balanced with the mushroom soup.
This pasta serves well for dinner or lunch as a main course or as a side and it's vegetarian. Great as a busy weeknight meal for the whole family to enjoy! If you want to add some meat to it, feel free to add some cooked chicken or shrimp. I love enjoying this dish with my husband whenever we are craving some Italian food! I've made it so many times that it's foolproof!
Ingredients
You will need the following ingredients for my creamy tomato and zucchini pasta. Please scroll down to below recipe card for exact measurements.
- Penne pasta: or substitute with rotini pasta
- Tomato marinara sauce: make sure it's one you enjoy!
- Canned mushroom soup
- Zucchinis
- Onion
- Extra virgin olive oil
- Italian parsley
- Salt & black pepper
How to make Creamy Tomato Zucchini Penne
- In a large pot filled with enough water, add 1 tablespoon salt. Boil pasta according to package instructions. Reserve ¼ cup of the cooked pasta water for later. Strain pasta and set aside. Tip: For Al-Dente texture, boil pasta 1 minute less than the instructed time as you will be mixing the pasta into the hot sauce later.
- In a large pan on medium heat, add olive oil and fry onions. Fry until softened add in zucchinis. Fry until zucchinis are tender and browned on each side.
- Pour in marinara sauce, mushroom soup and reserved pasta water and mix well.
- Toss in the chopped parsley. Mix until well combined and bring sauce to a boil.
- Shut off the heat. Add in the strained pasta and mix until pasta is coated, only 1 minute. Remove off heat. Serve immediately and enjoy with more parsley as a garnish.
Storage & Reheating
Leftover pasta will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Do not over cook the pasta and cook 1 minute less than what package directions say.
- Make sure to reserve some of the noodle water to help the sauce thicken.
Other Recipes You May Like!
- Turkey Bologonese Pasta
- Chicken Tomato Zucchini Basil Pasta
- Basil Pesto Chicken Pasta
- Vegan Creamy Tomato Cheese Pasta
- Lemon Garlic Scallops with Asparagus
📖 Recipe
Quick & Easy Creamy Tomato Zucchini Penne
Ingredients
- 450 g pasta penne or rotini
- 2 cups marinara sauce
- 1.5 cups mushroom soup canned
- 2 small zucchinis sliced
- 1 small onion diced
- ¼ cup Italian parsley chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salt to season pasta water
- salt to taste
- black pepper to taste
Instructions
- In a large pot filled with enough water, add 1 tablespoon salt. Boil pasta according to package instructions. Reserve ¼ cup of the cooked pasta water for later. Strain pasta and set aside. Tip: For Al-Dente texture, boil pasta 1 minute less than the instructed time as you will be mixing the pasta into the hot sauce later.
- In a large pan on medium heat, add olive oil and fry onions. Fry until softened add in zucchinis. Fry until zucchinis are tender and browned on each side.
- Pour in marinara sauce, mushroom soup and reserved pasta water and mix well.
- Toss in the chopped parsley. Mix until well combined and bring sauce to a boil.
- Shut off the heat. Add in the strained pasta and mix until pasta is coated, only 1 minute. Remove off heat. Serve immediately and season with salt and pepper to taste if needed.
Mark
This was so good and easy to make. It has now become a staple in my household.