omato Zucchini Pasta

A vibrant and satisfying dish that combines tender zucchini, juicy tomatoes, and fragrant basil in a light, glossy sauce tossed with your favorite pasta. Perfect for summer evenings, easy weeknight dinners, or a meatless main that doesn’t skimp on flavor. Simple to make, endlessly customizable, and ready in under 40 minutes.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Dish, Meatless Dinner, Pasta Night

Cuisine Italian-inspired, Mediterranean-inspired, Vegetarian

Servings 4

Calories 400 kcal

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Knife and cutting board
Fine grater (for cheese or lemon zest)
Tongs or pasta fork

Ingredients

Vegetables & Aromatics

2 tbsp olive oil
1 small onion or shallot, finely chopped
3–4 garlic cloves, minced
2 medium zucchini, sliced into thin half-moons (~2 cups)
2 cups cherry or grape tomatoes, halved (or 1 can crushed tomatoes)
Salt and pepper to taste
Pinch of red chili flakes (optional)

Pasta

12 oz spaghetti, linguine, penne, or pasta of choice
½ cup reserved pasta water

Finishing Touches

2 tbsp butter (optional)
½ cup grated Parmesan or Pecorino Romano
¼ cup chopped fresh basil
Zest of 1 lemon (optional)

Instructions

Boil the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

Sauté Aromatics & Zucchini

Heat 2 tbsp olive oil in a large skillet over medium heat.Add chopped onion/shallot and cook until soft (2–3 minutes).Add garlic and stir until fragrant (30 seconds).Add zucchini and cook for 4–5 minutes until just tender and lightly golden. Do not overcook.

Add Tomatoes & Build Sauce

Add cherry tomatoes and a pinch of salt, pepper, and chili flakes.Cook for 8–10 minutes, stirring occasionally, until tomatoes break down into a chunky sauce.Optional: mash some tomatoes with the back of a spoon for a thicker consistency.

Toss Pasta & Finish

Add drained pasta to the skillet with the sauce.Pour in reserved pasta water, a little at a time, to loosen and bind the sauce.Stir in butter, Parmesan, basil, and lemon zest if using.Toss until everything is evenly coated and glossy.

Serve & Garnish

Divide between plates or serve family-style.Top with extra Parmesan, basil leaves, and a drizzle of olive oil.Serve with crusty bread or salad on the side.

Notes

Pasta water is key for a glossy, emulsified sauce. Don’t skip it!
Add cooked chicken, shrimp, or chickpeas for extra protein.
Make it vegan: skip the cheese and butter or use plant-based alternatives.
Store leftovers in the fridge up to 3 days. Reheat gently on the stovetop with a splash of water.
For a creamy twist, add a spoonful of ricotta or a splash of cream before serving.

Keyword cherry tomato pasta, easy meatless main, light pasta dinner, summer pasta, Tomato Zucchini Pasta, vegetarian pasta, zucchini recipes