Tomato Zucchini Pasta

Why You’ll Love Tomato Zucchini Pasta Recipe

This Tomato Zucchini Pasta is light, fresh, and bursting with flavor. It’s the perfect dish when you want something wholesome yet comforting. Juicy tomatoes and tender zucchini pair beautifully with garlic and herbs, creating a simple pasta that feels like a cozy Italian classic. Quick enough for a weeknight dinner but elegant enough to serve guests!

Ingredients

• 12 oz (340 g) pasta of your choice (spaghetti, penne, or linguine work well)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 medium zucchini, sliced into half-moons

• 2 cups cherry tomatoes, halved (or 2 large ripe tomatoes, chopped)

• 1/4 tsp red pepper flakes (optional, for heat)

• Salt & black pepper, to taste

• 1/4 cup freshly grated Parmesan cheese (plus extra for serving)

• Fresh basil leaves, for garnish

Directions

1. Cook pasta: Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

2. Sauté veggies: In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant (30 seconds). Stir in zucchini and cook 3–4 minutes until tender.

3. Add tomatoes: Stir in cherry tomatoes, season with salt, pepper, and red pepper flakes. Cook 5–6 minutes until tomatoes soften and release their juices.

4. Combine with pasta: Add cooked pasta to the skillet, tossing with the vegetables. If dry, add a splash of reserved pasta water.

5. Finish & serve: Sprinkle with Parmesan cheese and garnish with fresh basil. Serve warm.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or Italian sausage.

• Creamy Style: Stir in a splash of heavy cream or a dollop of ricotta before serving.

• Vegan: Skip the cheese or replace with nutritional yeast.

• Extra Veggies: Add bell peppers, mushrooms, or spinach for more color and nutrition.

Storage/Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently in a skillet with a splash of olive oil or water.

• Freezer: Not recommended, as zucchini becomes mushy when frozen.

FAQs

Q: Can I use canned tomatoes instead of fresh?
Yes! Use a 14-oz can of diced tomatoes—just drain slightly to avoid excess liquid.

Q: What pasta works best?
Short pasta like penne or rotini holds the veggies well, but spaghetti is classic.

Q: Can I make it ahead?
Yes—cook the veggies and pasta separately, then combine just before serving.

Conclusion

This Tomato Zucchini Pasta is the ultimate weeknight winner: light, flavorful, and ready in under 30 minutes. Whether you enjoy it on its own or pair it with a protein, it’s a fresh and satisfying pasta dish you’ll come back to all summer long.

Tomato Zucchini Pasta

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This Tomato Zucchini Pasta is light, fresh, and packed with garden flavors. Tender zucchini and juicy tomatoes are tossed with pasta, garlic, olive oil, and herbs for a quick and healthy meal that’s perfect for busy weeknights or a wholesome lunch.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sauté + Boil
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 8 oz (225 g) pasta (spaghetti, penne, or your choice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 2 cups cherry tomatoes, halved (or 2 large ripe tomatoes, diced)
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese (optional, for serving)

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Instructions

• Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
• Sauté veggies: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in zucchini and cook for 4–5 minutes until slightly tender.
• Add tomatoes: Stir in cherry tomatoes, season with salt, pepper, and red pepper flakes. Cook until tomatoes soften and release their juices (about 5 minutes).
• Combine: Toss cooked pasta into the skillet with the vegetables. Add a splash of reserved pasta water to create a light sauce.
• Finish: Stir in fresh basil and adjust seasoning.
• Serve warm with grated Parmesan on top, if desired.

Notes

• Add grilled chicken or shrimp for extra protein.
• For a vegan option, skip the Parmesan or use a dairy-free alternative.
• Whole wheat or gluten-free pasta works well in this dish.