omato zucchini pasta is a light, fresh, and flavorful dish made with sautéed zucchini, cherry tomatoes, garlic, and Parmesan tossed with your favorite pasta. This easy and healthy meal is perfect for a quick weeknight dinner and can be customized with protein or extra veggies.
Why You’ll Love This Recipe
- Fresh and flavorful – Sweet cherry tomatoes and zucchini create a delicious sauce.
- Quick and easy – Ready in under 30 minutes.
- Healthy and nutritious – Packed with fiber, vitamins, and antioxidants.
- Customizable – Add protein, swap pasta types, or include extra vegetables.
- Perfect for summer – Uses fresh, seasonal ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (spaghetti, penne, or linguine)
- Zucchini (sliced)
- Cherry tomatoes (halved)
- Garlic (minced)
- Olive oil
- Red pepper flakes (optional for spice)
- Basil (fresh, chopped)
- Parmesan cheese (grated)
- Salt and pepper
- Lemon zest (optional for brightness)
Directions
- Cook the pasta – Boil pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the zucchini – Heat olive oil in a large skillet over medium heat. Add sliced zucchini and cook until tender and lightly golden (about 5 minutes).
- Add tomatoes and garlic – Stir in garlic, cherry tomatoes, salt, pepper, and red pepper flakes. Cook until tomatoes soften and release their juices (about 3 minutes).
- Combine with pasta – Add the drained pasta to the skillet along with reserved pasta water. Toss to combine.
- Finish with cheese and basil – Stir in Parmesan, fresh basil, and lemon zest (if using).
- Serve immediately – Enjoy warm with extra Parmesan and basil on top.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Add protein – Toss in grilled chicken, shrimp, or chickpeas.
- Make it creamy – Stir in a splash of heavy cream or ricotta cheese.
- Gluten-free option – Use gluten-free pasta or zucchini noodles.
- Extra veggies – Add spinach, mushrooms, or bell peppers.
- Spicy version – Increase red pepper flakes or drizzle with hot sauce.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as zucchini may become mushy.
- Reheating: Warm in a skillet with a splash of olive oil or water to prevent drying out.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, but fresh cherry tomatoes provide the best flavor and texture.
What’s the best pasta for this dish?
Spaghetti, linguine, or penne work best for holding the sauce.
How do I keep zucchini from getting soggy?
Cook over medium-high heat and avoid overcrowding the pan.
Can I use dried basil instead of fresh?
Yes, but fresh basil adds a brighter flavor. Use 1 teaspoon of dried basil.
Is this dish vegetarian?
Yes! To make it vegan, skip the Parmesan or use a dairy-free alternative.
How do I add more protein?
Grilled chicken, shrimp, or white beans make great additions.
Can I prepare this dish ahead of time?
Yes, but add the basil and Parmesan just before serving for freshness.
What should I serve with this pasta?
Pair with a side salad, garlic bread, or roasted vegetables.
Can I make this dish oil-free?
Yes! Sauté with vegetable broth instead of olive oil.
How do I enhance the sauce?
Add a splash of white wine or balsamic vinegar for extra depth.
Conclusion
Tomato zucchini pasta is a light, fresh, and easy meal that’s bursting with flavor. Perfect for summer or any time you crave a healthy pasta dish, this recipe is simple to make and easy to customize. Try it today for a quick and satisfying dinner!
Print
Tomato Zucchini Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
This Tomato Zucchini Pasta is a light, fresh, and flavorful dish featuring sautéed zucchini, juicy cherry tomatoes, garlic, and herbs tossed with tender pasta. It’s an easy, healthy, and vegetarian meal perfect for a quick weeknight dinner!
Ingredients
For the Pasta:
- 12 oz (340g) pasta (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 2 medium zucchinis, sliced into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh basil, chopped
- 1/2 cup reserved pasta water (if needed)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add zucchini and sauté for 3–4 minutes, until slightly golden.
- Stir in cherry tomatoes, garlic, salt, black pepper, red pepper flakes, and Italian seasoning.
- Cook for another 5 minutes, until tomatoes soften and release their juices.
Step 3: Combine & Serve
- Add the cooked pasta to the skillet, tossing to coat with the vegetables.
- Stir in Parmesan cheese and fresh basil. Add a splash of reserved pasta water if needed for a silkier sauce.
- Serve immediately with extra Parmesan and fresh basil on top.
Notes
- Make It Vegan: Use nutritional yeast or dairy-free Parmesan instead of regular cheese.
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
- Extra Flavor: Add a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.