This Tomato Zucchini Pasta is a light and flavorful dish made with sautéed zucchini, juicy cherry tomatoes, and fresh herbs. It's the perfect option for a quick, healthy meal that doesn’t compromise on taste. Whether you’re craving a comforting dinner or need a simple weeknight meal, this pasta delivers all the deliciousness with minimal effort.
Ingredients
12 oz pasta (spaghetti, penne, or your choice)
2 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
2 medium zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved
½ teaspoon red pepper flakes (optional)
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 tablespoon fresh basil)
Salt and black pepper to taste
½ cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain and set aside, reserving ½ cup of pasta water.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat.
Add the garlic and onion, sautéing until fragrant (about 2 minutes).
Stir in the zucchini and cook for 3-4 minutes until slightly tender.
Add the cherry tomatoes, red pepper flakes, oregano, basil, salt, and black pepper.
Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Combine with Pasta:
Add the cooked pasta to the skillet and toss everything together.
If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Sprinkle with grated Parmesan cheese (if using) and stir to combine.
Serve & Enjoy!
Garnish with fresh basil leaves and extra Parmesan if desired.
Serve immediately and enjoy this light, fresh, and flavorful pasta dish!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Add Protein: For extra protein, consider adding grilled chicken, shrimp, or chickpeas to the pasta.
Different Vegetables: If zucchini isn’t your thing, you can swap it for bell peppers, spinach, or even eggplant.
Spice it Up: For a bolder flavor, increase the amount of red pepper flakes or add a bit of hot sauce.
Vegan Option: Skip the Parmesan and use nutritional yeast for a dairy-free, vegan alternative.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, simply warm the pasta in a skillet with a splash of olive oil or reserved pasta water to prevent it from drying out.
FAQs
Can I use any type of pasta for this recipe?
Yes! I often use spaghetti or penne, but feel free to use your favorite type of pasta like fusilli, farfalle, or even gluten-free pasta.
Can I make this dish ahead of time?
While this pasta is best enjoyed fresh, you can prepare the vegetable sauce ahead of time and store it in the fridge. Just toss it with freshly cooked pasta when you're ready to eat.
How do I make this recipe spicier?
To add some heat, simply increase the red pepper flakes or add a dash of cayenne pepper to taste. You could also throw in some sliced chili peppers.
Is this dish suitable for vegetarians?
Yes, this Tomato Zucchini Pasta is naturally vegetarian. To make it vegan, just skip the Parmesan cheese.
Can I freeze leftovers?
While pasta dishes don’t always freeze well, you can freeze the vegetable sauce separately. Just store it in a freezer-safe container for up to 2 months and reheat when needed.
Conclusion
Tomato Zucchini Pasta is an easy, healthy, and flavorful dish that works for almost any occasion. It’s light yet satisfying, and with a few simple ingredients, you can enjoy a delightful meal that’s packed with fresh veggies and herbs. I love how versatile it is, so feel free to tweak it to suit your tastes. Enjoy.
Recipe:
Tomato Zucchini Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Tomato Zucchini Pasta is a quick, light, and flavorful meal made with sautéed zucchini, juicy cherry tomatoes, and fresh herbs. Perfect for a healthy weeknight dinner, this easy pasta dish comes together in just 25 minutes! Customize it with protein, different veggies, or spice for your perfect meal.
Ingredients
12 oz pasta (spaghetti, penne, or your choice)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
2 medium zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved
½ tsp red pepper flakes (optional)
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh basil)
Salt and black pepper to taste
½ cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add garlic and onion, sauté for about 2 minutes until fragrant.
- Stir in zucchini and cook for 3-4 minutes until slightly tender.
- Add cherry tomatoes, red pepper flakes, oregano, basil, salt, and pepper.
- Cook for 5 minutes until tomatoes soften and release juices.
Combine with Pasta
- Add cooked pasta to the skillet and toss to combine.
- If the sauce is too thick, add reserved pasta water as needed.
- Sprinkle with Parmesan cheese (if using) and mix well.
Serve & Enjoy
- Garnish with fresh basil and extra Parmesan if desired.
- Serve immediately and enjoy!
Notes
Make it Vegan: Skip Parmesan and use nutritional yeast.
Add Protein: Toss in grilled chicken, shrimp, or chickpeas.
Spice it Up: Increase red pepper flakes or add chili peppers.
Swap Vegetables: Try bell peppers, spinach, or eggplant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-Inspired, Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
