Name: Delicious Tomato Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz spaghetti or pasta of choice; 2 medium zucchinis, sliced into half-moons; 2 cups cherry tomatoes, halved; 3 tablespoons olive oil; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon dried Italian herbs (or oregano/basil); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese (plus extra for serving); Fresh basil leaves, for garnish

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A light, vibrant, and wholesome pasta dish, this Delicious Tomato Zucchini Pasta is all about letting fresh ingredients shine. I like how the sweetness of cherry tomatoes pairs perfectly with tender zucchini, while garlic and Italian herbs add bold flavor. Finished with a sprinkle of Parmesan and fresh basil, it’s a meal that tastes like summer in every bite.

Delicious Tomato Zucchini Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti or pasta of choice

2 medium zucchinis, sliced into half-moons

2 cups cherry tomatoes, halved

3 tablespoons olive oil

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

1 teaspoon dried Italian herbs (or oregano/basil)

½ teaspoon salt

¼ teaspoon black pepper

¼ cup grated Parmesan cheese (plus extra for serving)

Fresh basil leaves, for garnish

Directions

I start by cooking the pasta according to the package instructions until al dente. Before draining, I reserve ½ cup of the pasta water to help create a light sauce later.

In a large skillet, I heat the olive oil over medium heat and sauté the garlic for about a minute until it’s fragrant.

I add the sliced zucchini and cook it for 3 to 4 minutes until it softens slightly.

Next, I stir in the cherry tomatoes, red pepper flakes (if using), dried herbs, salt, and pepper. I let everything cook for about 5 minutes until the tomatoes start to burst and release their juices.

I toss in the cooked pasta and gently combine it with the veggies. If it feels a bit dry, I splash in some reserved pasta water until it’s glossy and lightly sauced.

Finally, I stir in the Parmesan cheese and finish it off with fresh basil before serving.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 340 kcal per serving

Variations

I sometimes swap spaghetti for penne, rigatoni, or even whole wheat pasta to change up the texture.

For a vegan version, I skip the Parmesan or use a plant-based cheese alternative.

If I want extra protein, I toss in cooked chickpeas or grilled chicken.

I like to experiment with other vegetables too—bell peppers, mushrooms, or spinach all work well here.

For a lemony twist, I grate a bit of lemon zest over the finished dish.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or olive oil to loosen it up. It also reheats well in the microwave, but I make sure to stir halfway through to heat evenly.

FAQs

How can I make this pasta gluten-free?

I just use my favorite gluten-free pasta brand—it works just as well in this recipe. I make sure to follow the cooking instructions closely since gluten-free pasta can be more delicate.

Can I make this ahead of time?

Yes, I can prepare the veggie mixture ahead of time and store it in the fridge. When I’m ready to eat, I cook the pasta fresh and toss everything together.

What kind of tomatoes work best?

I prefer cherry tomatoes because they’re sweet and burst beautifully when cooked. Grape tomatoes or even chopped Roma tomatoes also work in a pinch.

Can I use frozen zucchini?

While fresh zucchini gives the best texture, I’ve used frozen sliced zucchini in a hurry. I just make sure to thaw and pat it dry before cooking to avoid excess moisture.

What herbs can I substitute if I don’t have Italian seasoning?

I often mix dried oregano, basil, and a touch of thyme or rosemary if I don’t have pre-mixed Italian seasoning.

Conclusion

This Delicious Tomato Zucchini Pasta is one of those dishes I come back to again and again. It’s fresh, fast, and feels like a treat without being heavy. Whether I’m cooking for myself or feeding my family, this recipe is always a winner—simple ingredients, big flavor, and comforting in every bite.

Recipe:

Delicious Tomato Zucchini Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A light, vibrant, and wholesome vegetarian pasta dish featuring cherry tomatoes, zucchini, garlic, and herbs. Finished with Parmesan and fresh basil, it's a quick and flavorful meal perfect for busy weeknights.

Instructions

Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add the sliced zucchini and cook for 3–4 minutes until slightly softened.
Stir in cherry tomatoes, red pepper flakes (if using), dried herbs, salt, and pepper. Cook for about 5 minutes until tomatoes begin to burst.
Add the cooked pasta to the skillet and toss to combine with the veggies. If dry, add reserved pasta water gradually until lightly sauced.
Stir in Parmesan cheese and top with fresh basil before serving.