Tomato Zucchini Pasta
Looking for a fresh, flavorful, and healthy pasta dish? This Tomato Zucchini Pasta is a vibrant celebration of summer vegetables, bursting with juicy tomatoes, tender zucchini, garlic, and fragrant herbs. Light yet satisfying, this recipe brings together simple ingredients to create a comforting meal that's perfect for weeknight dinners or casual gatherings. Whether you're a vegetarian or just looking to add more veggies to your plate, this pasta is sure to delight your taste buds and leave you craving more. Ready in under 30 minutes, it's a quick and delicious way to enjoy garden-fresh flavors any time of year.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Colander
- Grater (for cheese, optional)
Ingredients
- 8 oz (225g) pasta (spaghetti, penne, or fusilli)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups cherry tomatoes (or 1 can diced tomatoes, drained)
- 1 medium zucchini, sliced or diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning or dried oregano
- Fresh basil (optional)
- Grated Parmesan cheese (optional)
Instructions
- Boil Pasta:In a large pot of salted water, cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Sauté Garlic:Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant (but not browned).
- Cook Tomatoes:Add cherry tomatoes (or canned tomatoes) to the pan. Cook for 5–7 minutes, gently pressing them to release juices. Let them simmer until a light sauce forms.
- Add Zucchini:Stir in the zucchini slices. Cook for another 3–4 minutes until just tender but still vibrant.
- Season:Add salt, pepper, and Italian seasoning. Stir to combine and simmer for another minute.
- Toss Pasta:Add the drained pasta to the pan. Toss everything together, adding a splash of reserved pasta water to loosen the sauce if needed.
- Serve:Top with fresh basil and Parmesan if desired. Serve warm and enjoy!
Notes
- Pasta Type: You can use any short or long pasta you like—spaghetti, linguine, fusilli, or penne all work well.
- Zucchini Texture: For firmer zucchini, sauté for less time. If you prefer it softer, cook a little longer.
- Add Protein: To make it a full meal, consider adding grilled chicken, shrimp, or chickpeas.
- Cheese Options: Parmesan, feta, or goat cheese add a great flavor contrast. Add just before serving.
- Make it Vegan: Omit cheese or use a plant-based alternative.
- Pasta Water Trick: The reserved pasta water helps emulsify and thicken the sauce—don’t skip it!
- Storage: Leftovers keep well in the fridge for 2–3 days. Reheat gently in a pan with a splash of water or olive oil.