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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://tastyera.com/tomato-zucchini-pasta/