Tomato Zucchini Pasta

This Tomato Zucchini Pasta is a light and flavorful vegetarian dish that brings together tender zucchini, juicy cherry tomatoes, garlic, and fresh herbs, all tossed with al dente pasta for a vibrant summer meal ready in about 20 minutes.

Why You’ll Love This Recipe

• Quick and Easy: From start to finish in just 20 minutes.

• Fresh and Bright: Showcases the natural sweetness of cherry tomatoes and the subtle bite of zucchini.

• Nutritious: Loaded with vitamin-rich vegetables and healthy olive oil.

• Versatile: Easily adapted to be gluten-free, vegan, or protein-boosted.

• Crowd-Pleaser: Appeals to both vegetarians and meat-eaters alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 oz short pasta (penne, fusilli, or farfalle)

• 2 medium zucchini, cut into ½-inch rounds or half-moons

• 1 pint cherry or grape tomatoes, halved

• 3 tablespoons extra-virgin olive oil

• 4 cloves garlic, minced

• ¼ teaspoon red pepper flakes (optional, for a hint of heat)

• Salt and freshly ground black pepper, to taste

• ¼ cup freshly grated Parmesan cheese (or vegan Parmesan)

• 2 tablespoons chopped fresh basil (or parsley)

directions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until just shy of al dente. Reserve ½ cup of the cooking water, then drain the pasta.

2. Sauté the zucchini. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini, season with salt and pepper, and cook, stirring occasionally, until tender-crisp and lightly browned, about 4–5 minutes. Transfer to a bowl.

3. Cook the tomatoes and garlic. Add the remaining 2 tablespoons of olive oil to the skillet. Stir in the tomatoes and red pepper flakes (if using), and cook until the tomatoes begin to soften and burst, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

4. Combine and finish. Return the zucchini to the skillet along with the drained pasta. Pour in a splash of the reserved pasta water to loosen the sauce. Remove from heat, then stir in Parmesan and fresh basil. Adjust seasoning with salt and pepper, adding more pasta water if needed for a silky coating. Serve immediately.

Servings and timing

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

• Servings: 4

Variations

• Gluten-Free: Use your favorite gluten-free pasta.

• Vegan: Substitute nutritional yeast or vegan Parmesan for the cheese.

• Protein Addition: Stir in grilled chicken, sautéed shrimp, or crumbled sausage.

• Herb Swap: Try fresh oregano, thyme, or a handful of arugula in place of basil.

• Spicy Twist: Increase red pepper flakes or add a dash of hot sauce.

storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.

• Reheating: Warm gently in the microwave in 30-second bursts, stirring in a splash of water to restore creaminess. Avoid overheating to prevent the vegetables from becoming mushy.

• Freezing: Not recommended, as zucchini and tomatoes release excess water upon thawing.

FAQs

What type of pasta works best for this dish?

Short, ridged shapes like fusilli, penne, or farfalle are ideal because they hold onto the light vegetable sauce.

Can I prepare any components in advance?

Yes. Zucchini and tomatoes can be chopped and stored separately in airtight containers in the refrigerator up to one day ahead.

How do I prevent the zucchini from getting soggy?

Cook zucchini over medium-high heat without overcrowding the pan, allowing it to brown rather than steam.

Is it possible to make this recipe oil-free?

Yes. Use a nonstick skillet and deglaze with a splash of pasta water instead of oil, though the texture will be different.

Can I add other vegetables?

Absolutely—bell peppers, thinly sliced mushrooms, or baby spinach all work well.

How can I make this dish more filling?

Toss in cooked chickpeas or white beans for added fibre and protein.

What’s the best way to reheat leftovers?

Microwave in short intervals with a little water, or gently warm in a skillet over low heat, stirring frequently.

How do I keep the pasta from sticking after cooking?

Rinse it briefly under warm water if you’re not combining it with the sauce immediately, then toss with a little oil.

Can this recipe be doubled for a crowd?

Yes. Simply increase ingredients proportionally and use a larger skillet or sauté in batches.

What can I serve alongside this pasta?

A crisp green salad or garlic-buttered bread make excellent accompaniments.

Conclusion

Tomato Zucchini Pasta is a delightfully simple and flexible recipe that celebrates fresh summer produce in every bite. Its minimal ingredients and swift preparation make it perfect for busy weeknights, yet its bright flavours feel special enough for casual dinner gatherings. Whether enjoyed as a light main course or a colourful side, this pasta embodies effortless seasonal cooking.