Tomato Zucchini Pasta

Tomato Zucchini Pasta is a light, fresh, and flavorful dish featuring sautéed zucchini and juicy cherry tomatoes tossed with pasta, garlic, and herbs. It’s a simple yet satisfying vegetarian recipe perfect for weeknight meals or warm-weather dining.

Why You’ll Love This Recipe

This pasta is vibrant, wholesome, and comes together quickly in one pan. It highlights the natural sweetness of zucchini and tomatoes and can easily be customized with protein, cheese, or your favorite herbs. It’s both comforting and healthy.

Ingredients

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

• Pasta (penne, spaghetti, or rotini)
• Olive oil
• Garlic, minced
• Zucchini, sliced into half-moons
• Cherry or grape tomatoes, halved
• Salt
• Black pepper
• Red pepper flakes (optional)
• Fresh basil or parsley
• Grated parmesan (optional for serving)

Directions

1. Cook pasta in salted water according to package directions. Reserve ½ cup of pasta water, then drain.
2. In a large skillet, heat olive oil. Sauté garlic until fragrant.
3. Add zucchini and cook until lightly golden and tender.
4. Add tomatoes and season with salt, pepper, and red pepper flakes. Cook until tomatoes begin to burst.
5. Add drained pasta and toss everything together. Use reserved pasta water as needed to loosen the sauce.
6. Stir in chopped basil or parsley.
7. Serve with grated parmesan, if desired.

Servings and timing

Serves 4. Prep time: 10 minutes. Cook time: 15 minutes. Total: 25 minutes.

Variations

• Add grilled chicken, shrimp, or chickpeas for protein
• Use yellow squash along with zucchini for color
• Stir in fresh spinach or arugula at the end for added greens
• Replace tomatoes with sun-dried tomatoes for a deeper flavor

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil. Avoid overcooking to preserve the texture of the vegetables.

FAQs

What pasta shape works best?

Short pasta like penne or fusilli works well, but spaghetti or linguine also pairs beautifully with this sauce.

Can I use canned tomatoes?

Fresh cherry tomatoes are preferred for texture, but canned diced tomatoes can be used if needed.

Is this dish vegan?

Yes, it is naturally vegan unless you add cheese or meat.

Can I use other vegetables?

Yes—eggplant, bell peppers, or mushrooms are great additions.

How do I keep zucchini from getting soggy?

Cook on medium-high heat and avoid overcrowding the pan.

Can I make this gluten-free?

Yes, use gluten-free pasta and ensure all other ingredients are certified gluten-free.

What herbs work best?

Fresh basil and parsley are ideal, but thyme or oregano also work well.

Can I prepare it ahead of time?

You can cook the vegetables and pasta separately, then combine and reheat when ready to serve.

Is this dish spicy?

Not by default, but adding red pepper flakes gives it a mild kick.

What’s the best way to store leftovers?

Keep in a sealed container in the fridge. Best eaten within 2–3 days.

Conclusion

Tomato Zucchini Pasta is a bright, delicious dish that’s easy to prepare and bursting with garden-fresh flavor. Whether served as a main or side, it’s a wonderful way to enjoy seasonal vegetables in a healthy and comforting meal.

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