Roast Tomato, Zucchini and Garlic Pasta


This is a nice and simple week-night meal that is quick to make and tasty to eat!

Cherry tomatoes are the star of this dish. Tomatoes are probably a staple for most households. Do you know their health benefits?

Tomatoes are the main dietary source of lycopene which is considered to be one of the most powerful anti-oxidants. They are also a great source of Vitamins C & K, potassium and folate. Traditional Chinese Medicine views tomatoes as having a cooling effect on the body that is supportive of our Yin.

This dish also contains:

  • Zucchini – provide our bodies with; potassium (great for heart health); vitamin C; vitamins B (folate, B6 & riboflavin); zinc; magnesium; iron; manganese; and phosphorous.
  • Garlic – is great for our immune system (‘allicin’ is the major biologically active component of garlic that plays this role). Traditional Chinese Medicine views garlic as a warming food.
  • Parsley – the nutritional profile of parsley is quite lengthy. In summary it is a great source of vitamins C, K, A, folate and iron. Traditional Chinese Medicine views parsley as having warming properties and as stimulating digestion.


Roast Tomato, Zucchini and Garlic Pasta

Ingredients: (this quantity fed 2 adults & 1 child and provided leftovers for the same)

Cherry tomatoes x 2 punnets
Zucchini x 2 (sliced)
Garlic Cloves x 2 (minced)
Pasta x 350 grams
Parmesan Cheese – ¾ cup (grated), plus a little extra for serving
Flat-leaf parsley – 1 cup well packed, plus a little extra for serving
½ lemon (juiced)
Olive oil
Salt and pepper


  1. Place cherry tomatoes, zucchini and minced garlic on baking tray. Drizzle generously with olive oil and season with salt and pepper and mix well with hands. Bake in a 180 degree oven for  20 minutes.
  2. Cook pasta according to pack directions, timing it so that pasta is ready at the same time as tomato/zucchini/garlic mix.
  3. While the pasta and tomatoes are cooking, roughly chop parsley and grate parmesan cheese.20170821_172858-01.jpeg
  4. Drain pasta (saving about 1/8 cup of the pasta water) and place back in saucepan. Add to the pasta; tomato, zucchini & garlic and any juices from tray; parsley; lemon juice; parmesan cheese; reserved pasta water; and season with olive oil salt and pepper.20170821_180900-02

Serve with reserved parsley and parmesan. If you enjoy chilli, sprinkle some dried chilli flakes on top as well!


Enjoy 🙂


Author: essenceandacupuncture

Hey my name is Clare and I’m an Acupuncturist and Mum. I started this blog because I wanted to share some ideas about health, food, the home, and ‘home-made’ that have worked for my family. I believe in taking a balanced and practical approach to health and life and think there are simple things we can all do to improve our health and well being, and that of our children.

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