Why You’ll Love This Recipe

Tomato Zucchini Pasta is a fresh, vibrant dish that brings together the bright acidity of tomatoes with the tender bite of zucchini. It’s a simple yet flavorful meal perfect for weeknights, offering a light and healthy option that doesn’t skimp on taste. Whether you’re looking for a vegetarian main course or a colorful side, this pasta is satisfying and easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta of choice (spaghetti, linguine, or penne)olive oilgarliccherry tomatoeszucchinizsalt and pepperdried oregano or Italian seasoningfresh basilparmesan cheese (optional)red pepper flakes (optional for heat)

directions

Cook the pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Meanwhile, heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté for 1 minute until fragrant.

Add halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release juices.

Stir in sliced zucchini and cook for another 5–6 minutes until tender but not mushy.

Season with salt, pepper, and dried herbs to taste.

Add the cooked pasta to the skillet, tossing everything together. Add a splash of reserved pasta water to help combine and create a light sauce.

Remove from heat and stir in fresh basil.

Serve warm, topped with grated parmesan and red pepper flakes if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15–20 minutesTotal time: 25–30 minutes

Variations

Add cooked chicken or shrimp for a protein boost.

Include spinach or kale for added greens.

Use spiralized zucchini for a low-carb version.

Try sun-dried tomatoes for a richer flavor.

Sprinkle with toasted pine nuts for a crunchy topping.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

FAQs

Can I use canned tomatoes?

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

Is this recipe vegan?

It is vegan if you skip the parmesan or use a plant-based alternative.

What pasta works best?

Spaghetti, linguine, or short pasta like penne all work well.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. Be aware the zucchini may become softer when reheated.

How do I keep zucchini from getting mushy?

Don’t overcook it—sauté just until tender.

Can I add other vegetables?

Absolutely! Bell peppers, mushrooms, or eggplant are great additions.

What herbs can I use instead of basil?

Parsley, thyme, or oregano are good alternatives.

Can I use whole wheat or gluten-free pasta?

Yes, both are excellent options depending on dietary needs.

How spicy is it?

It’s mild unless you add red pepper flakes. Adjust to your taste.

Is this kid-friendly?

Yes, it’s colorful, mild, and easy to eat.

Conclusion

Tomato Zucchini Pasta is a delightful, easy-to-make recipe bursting with freshness and flavor. It’s perfect for using up summer produce or whenever you want a quick, wholesome meal. Customizable, colorful, and comforting—this dish is bound to become a regular favorite on your table.