Curly Pasta with Zucchini & Tomatoes; the canal

A lot of my garden is not doing well this year…. but the summer squashes are prolific. I have 4 different types and, so far, I have been able to pick them small enough that they are not overwhelming.

Of course I also have a lot in the freezer – both bags of shredded and soup.

But we’re getting to the end of our willingness to eat them every day.

Fortunately, the tomatoes have finally started to ripen so we have combination options.

Ah, yes….. the tomatoes. One watches for weeks for that first hint of color. Then, one morning, the entire crop is ready to pick and must be dealt with immediately.

At least some parts of gardening are fun.

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Curly Pasta with Zucchini & Tomatoes

We had this warm, right after cooking but the few leftovers were just as good cold the next day.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pasta Sides


  • 1 1/4 cup (4oz, 12gr) bite-size pasta 
  • 1 medium zucchini, (12oz, 360gr) quartered lengthwise, then sliced
  • 1/2 red bell pepper, roughly chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 cherry tomatoes, cut in half
  • 1 tbs olive oil
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder


  • Cook pasta according to package directions.
  • When done, drain. 
  • Heat olive oil in a medium skillet
  • Add peppers, onions, zucchini, and sauté until tender.
  • Add paprika, cumin, chili powder, and sauté briefly
  • Add tomatoes, tomato sauce, and simmer until tomatoes are softened, 6 – 8 minutes
  • Add pasta and heat through.


Substitute 2 medium tomatoes, cut into chunks, for the cherry tomatoes

Keywords: pasta, zucchini, summer squash

Pasta with Zucchini & Tomatoes

Before my flat tire and long walk we had a lovely ride along the canal. We park in a little area that has a restaurant, picnic tables, a tiny local museum, and overnight parking for about 4 campers. One side faces the canal and the other, where we park, borders on private property.

There are chickens.

The chickens are supposed to be enclosed, but, as chickens always do, they got out. They’re fancy chickens.

They’re not at all bothered by us unloading our bikes and packing up for our ride. They looked rather irritated at being disturbed in their scratching, actually.

The canal stretches from Bordeaux all the way to the Mediterranean. There are lots of locks.

This is a double lock that was at the far end of our ride – the turn-around point for us.

At this point the canal goes over the river:

I find the idea of a water bridge fascinating…..

I grew up in the Mississippi so locks are familiar to me. But these are up close and personal with whoever is on the boat going through having to do the work.

We have to stop and watch – and critique, of course. Most of the boats are rentals operated by people on vacation…. It makes the whole process a bit interesting.

2 thoughts on “Curly Pasta with Zucchini & Tomatoes; the canal”

  1. The only locks I’m familiar with are the Soo Locks and those are definitely not interractive!

    I’m going to try this recipe. I do one that’s somewhat similar, but no veggies. Well, mushrooms, but they are fungi 😉 I saute the mushrooms with a little garlic and onion in some butter, toss in the cherry tomatoes and blister them, then mush them so they release their juice. Then spoon over cooked pasta. It’s light and airy and easy to make. I made the mistake one year of planting two cherry tomato plants. Never again. And I ended up with volunteers for a couple years after.

    • I never thought of adding mushrooms – or rather, replacing the zucchini with mushrooms. Sound delicious. I always plant 2 and usually pull them out as soon as the big tomatoes start producing. They are a poor substitute in my opinion, but appreciated as they start early.

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