Tomato Zucchini Pasta
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.
- 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)
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.
Find it online: https://yumfamilyrecipes.com/tomato-zucchini-pasta/
