Description
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.
Ingredients
Units
Scale
- 8 oz pasta (penne, spaghetti, or rotini)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 1 pint cherry or grape tomatoes, halved
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil or parsley, chopped
- 1/4 cup grated parmesan (optional, for serving)
Instructions
- Cook pasta in salted water according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add zucchini and cook for 4–5 minutes, until lightly golden and tender.
- Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook for another 3–5 minutes, until tomatoes begin to soften and burst.
- Add cooked pasta to the skillet and toss everything together. Add reserved pasta water a little at a time to loosen the sauce as needed.
- Stir in fresh basil or parsley.
- Serve warm, topped with grated parmesan if desired.
Notes
- Add protein like grilled chicken, shrimp, or chickpeas for a more filling meal.
- Use yellow squash along with zucchini for added color and flavor.
- Fresh spinach or arugula can be stirred in at the end for extra greens.
- Replace cherry tomatoes with sun-dried tomatoes for a richer flavor.
- Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg