Pasta with Zucchini and Tomatoes

Pasta with Zucchini and Tomatoes is a light, flavorful dish made with sautéed zucchini, burst cherry tomatoes, garlic, and herbs. It’s a perfect summer pasta that comes together quickly and highlights fresh produce. Whether you’re looking for a meatless meal or a simple weeknight dinner, this pasta offers comfort and brightness in every bite.

Why You’ll Love This Recipe

• Fresh and Light: Features seasonal vegetables and a simple olive oil-based sauce.
• Quick and Easy: Ready in under 30 minutes — ideal for busy weeknights.
• Healthy and Satisfying: Plant-based and packed with fiber, flavor, and color.
• Minimal Ingredients: Requires just a handful of pantry staples and fresh vegetables.
• Versatile: Easily adaptable with added protein or different veggies.

Ingredients

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

• 12 oz pasta (spaghetti, penne, or fusilli)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 2 cups cherry or grape tomatoes, halved
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese (optional)
• Fresh basil or parsley, chopped, for garnish

Directions

1. Cook the pasta: Boil pasta in salted water according to package instructions. Reserve ½ cup of the pasta water, then drain and set aside.
2. Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), sauté for 30 seconds until fragrant.
3. Add zucchini: Add the sliced zucchini and cook for 4–5 minutes until lightly browned and tender.
4. Cook tomatoes: Add the cherry tomatoes, season with salt and pepper, and cook until they begin to burst and release juices, about 5 minutes.
5. Combine with pasta: Add the cooked pasta to the skillet along with reserved pasta water. Toss everything to coat and cook for 1–2 minutes to marry the flavors.
6. Finish and serve: Stir in Parmesan (if using) and top with fresh basil or parsley. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or chickpeas for a protein boost.
• Go Vegan: Skip the Parmesan or use a dairy-free alternative.
• Creamy Version: Stir in a splash of cream or ricotta cheese for richness.
• Lemon Zest: Add lemon zest or a squeeze of lemon juice for a bright finish.
• Pasta Swap: Use whole wheat or gluten-free pasta based on dietary needs.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet with a splash of water or olive oil over medium heat until warmed through.

FAQs

Can I use canned tomatoes?

Yes, but cherry or grape tomatoes provide a fresher texture and flavor. If using canned, opt for drained diced tomatoes.

Do I need to peel the zucchini?

No, the skin is tender and nutritious. Just wash and slice.

Can I make this ahead?

The dish is best served fresh, but leftovers store and reheat well for up to 3 days.

What herbs pair well with this pasta?

Fresh basil, parsley, thyme, or oregano all work well.

Can I add cheese?

Absolutely. Parmesan, feta, or goat cheese all complement the dish nicely.

What pasta shape works best?

Short shapes like penne or fusilli hold the sauce well, but long noodles like spaghetti also work.

Is this recipe vegan?

Yes, if you omit the cheese or use a vegan alternative.

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used interchangeably with zucchini.

How do I prevent the zucchini from becoming mushy?

Don’t overcook it — just sauté until tender and lightly browned.

Can I add other vegetables?

Yes, bell peppers, spinach, or mushrooms make excellent additions.

Conclusion

Pasta with Zucchini and Tomatoes is a fast, fresh, and flavorful meal that highlights the best of seasonal ingredients. With minimal effort and endless versatility, it’s a wholesome go-to recipe for any night of the week. Pair it with a crisp salad or crusty bread and enjoy a simple yet satisfying dish.

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