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Tomato Zucchini Pasta

Tomato Zucchini Pasta

This easy Tomato Zucchini Pasta recipe is a quick, healthy, and family-friendly dinner option bursting with fresh vegetables and vibrant flavors. Tender zucchini and ripe tomatoes combine with perfectly cooked pasta, fresh basil, and Parmesan cheese to create a light yet filling meal that comes together in under 30 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • Zucchini – 2 medium, washed and sliced into half-moons or thin rounds
  • Ripe Tomatoes – 3 medium, chopped into bite-sized pieces
  • Fresh Garlic – 3 cloves, minced
  • Fresh Basil – 1/4 cup torn leaves

Pantry Items

  • Extra Virgin Olive Oil – 2 tablespoons
  • Salt – to taste
  • Black Pepper – to taste
  • Pasta of your choice (spaghetti, penne, or fusilli) – 8 ounces

Finishing Ingredients

  • Parmesan Cheese – 1/3 cup grated

Instructions

  1. Prepare the Vegetables: Wash the zucchini and tomatoes thoroughly. Slice the zucchini into half-moons or thin rounds, and chop the tomatoes into bite-sized pieces to create a juicy, fresh base for your sauce.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining to help adjust the sauce consistency later.
  3. Sauté Garlic and Zucchini: Heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Toss in the zucchini and cook until just tender and slightly golden, about 4-5 minutes.
  4. Add Tomatoes and Simmer: Add the chopped tomatoes to the skillet. Let everything simmer gently so the tomatoes break down, creating a light, fresh sauce that clings to the zucchini and pasta.
  5. Combine Pasta and Sauce: Toss the drained pasta into the skillet with the vegetables. Mix well, adding reserved pasta water little by little to loosen the sauce and help it coat the noodles beautifully.
  6. Finish with Fresh Basil and Cheese: Remove the skillet from heat, stir in torn fresh basil leaves, and sprinkle generously with grated Parmesan cheese before serving for an aromatic and flavorful finish.

Notes

  • Choose ripe tomatoes for a naturally sweet and juicy sauce without adding sugar.
  • Do not overcook zucchini; keep it slightly firm to retain texture and avoid sogginess.
  • Reserve pasta water to create a creamy, cohesive sauce.
  • Use fresh basil for brightness that dried herbs can’t replicate.
  • Whole wheat or gluten-free pasta can be substituted for dietary preferences.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Gluten Free (if gluten-free pasta is used)

Nutrition

  • Serving Size: 1 serving (approx. 1 cup)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 250 mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 9 g
  • Cholesterol: 5 mg

Keywords: Tomato Zucchini Pasta, Healthy Pasta Recipe, Quick Dinner, Vegetarian Pasta, Gluten Free Pasta Option, Easy Weeknight Meal