Tomato Zucchini Pasta

Tomato Zucchini Pasta is a light and flavorful dish packed with sautéed zucchini, juicy cherry tomatoes, and fresh herbs. It’s a colorful vegetarian pasta that’s quick to make and perfect for warm-weather meals.

Why You’ll Love This Recipe

This pasta is healthy, vibrant, and satisfying. With fresh vegetables and aromatic garlic and herbs, it’s a simple meal that doesn’t skimp on taste. It’s ready in under 30 minutes and easy to customize with pantry staples.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (fusilli, spaghetti, or your choice)
• Zucchini (sliced)
• Cherry tomatoes
• Garlic (minced)
• Olive oil
• Basil (fresh)
• Parmesan cheese (grated)
• Salt and pepper
• Optional: olives or red pepper flakes

directions

1. Cook Pasta: Boil pasta in salted water until al dente. Drain and reserve some pasta water.
2. Sauté Veggies: In olive oil, sauté garlic, then add zucchini and cook until lightly browned. Add cherry tomatoes and cook until they blister.
3. Combine: Toss cooked pasta with sautéed veggies, basil, and a splash of pasta water.
4. Season: Add salt, pepper, and top with Parmesan and optional olives.
5. Serve: Plate immediately and enjoy warm.

Servings and timing

Serves 4.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add Protein: Grilled chicken, shrimp, or chickpeas.
• Make It Vegan: Omit cheese or use a dairy-free alternative.
• Creamy Version: Stir in a spoonful of ricotta or cream.
• Use Yellow Squash: For added color and texture.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil. Not ideal for freezing due to the fresh vegetables.

FAQs

What pasta works best?

Short pasta like fusilli or penne holds the sauce and veggies well, but spaghetti works too.

Can I use canned tomatoes?

Yes, but fresh cherry tomatoes offer better flavor and texture.

Can I add herbs other than basil?

Yes, parsley or thyme also pair well.

How do I keep zucchini from getting mushy?

Don’t overcrowd the pan and cook over medium-high heat.

Can I make it spicy?

Yes, add red pepper flakes or chopped chili.

Is this dish gluten-free?

Use gluten-free pasta to make it so.

Can I roast the vegetables instead?

Yes, roast at 400°F for 20 minutes before mixing with pasta.

Can I use frozen vegetables?

Fresh is best, but thawed frozen veggies work in a pinch.

What cheese is best?

Parmesan or pecorino provide the best flavor.

Can I serve it cold?

Yes, it works well as a pasta salad when chilled.

Conclusion

Tomato Zucchini Pasta is a fresh, fast, and flavorful meal ideal for any time of year. It celebrates the simplicity of good ingredients and is perfect for both weeknight dinners and light entertaining.

Tomato Zucchini Pasta

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Tomato Zucchini Pasta is a quick and colorful vegetarian dish made with sautéed zucchini, cherry tomatoes, garlic, and fresh herbs. It’s a light yet satisfying meal perfect for weeknights or warm-weather dining.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 12 oz pasta (fusilli, spaghetti, or your choice)
• 2 medium zucchini, sliced into half moons
• 1 pint cherry tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: 1/4 cup sliced olives or 1/4 tsp red pepper flakes

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Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add zucchini slices and cook for 5–6 minutes, stirring occasionally, until lightly browned and tender.
4. Add cherry tomatoes and cook for 3–4 minutes, until blistered and softened.
5. Toss in cooked pasta along with reserved pasta water. Stir in chopped basil and season with salt and pepper.
6. Top with grated Parmesan and optional olives or red pepper flakes. Serve warm.

Notes

• Use gluten-free pasta for a gluten-free version.
• For added protein, toss in grilled chicken, shrimp, or chickpeas.
• Use yellow squash for variation or added color.
• Stir in a spoonful of ricotta or cream for a richer sauce.
• Can be served cold as a pasta salad.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 15mg