Light and bright Tomato Zucchini Pasta is ready in less than 30 minutes with just a handful of simple ingredients. This is the perfect recipe for using up summer veggies! Serve it as a vegetarian main or as a side with your favorite protein.
Tomato Zucchini Pasta comes together in a flash, and is absolutely bursting with incredible flavors! The zucchini and tomatoes are sautéed and seasoned with garlic and Italian seasonings. Then, everything is combined with pasta, parmesan cheese and fresh basil. It’s a tasty, easy weeknight meal that everyone will love!
Keep it vegetarian or add in some shrimp, air fryer grilled chicken or this roasted salmon.
Ingredients You’ll Need
- Pasta: Choose any pasta you’d like! Regular spaghetti would be great or use a short noodle like penne, ziti or rigatoni.
- Zucchini: This tomato zucchini pasta recipe is a great way to use up our favorite summer vegetables.
- Cherry Tomatoes: For juicy bursts of sweetness in every bite.
- Garlic: Adds authentic Italian flavor.
- Seasonings: A blend of garlic powder, Italian seasoning, chili flakes, salt, and black pepper adds delicious flavor.
- Parmesan Cheese: Provides richness to the sauce and gives it sharp, cheesy flavor.
- Fresh Basil: Finishes this pasta dish with color and herby flavor. Fresh parsley works great too!
Variations and Substitutions
- Veggies: Add more veggies by sautéing any others that you’d like! Bell pepper, sliced mushrooms or chopped artichokes.
- Add Protein: Bump up the protein in this meal with chicken, beef, shrimp, ground turkey, or sausage are all great choices.
- Red Pepper Flakes: Red pepper flakes add a little bit of heat, but feel free to leave them out.
- Dairy-Free Option: To keep this dairy free and vegan, simply omit the parmesan cheese or use a plant-based alternative.
How to Make This Recipe
- Boil the Pasta: Cook pasta al dente in a pot of boiling salted water, according to package directions. Reserve ¼ cup of pasta water.
- Sauté the Zucchini: Add two tablespoons of olive oil to a large skillet on medium heat. Sauté the diced zucchini until golden on the edges. Remove the zucchini to a plate and set aside.
- Sauté the Tomatoes: To the same skillet, add the cherry tomatoes, garlic, and seasoning. Cook down for 3-4 minutes or until the tomatoes are softened. Add the reserved pasta water and cook down for another 2-3 minutes.
- Combine Veggies with Pasta: Add the cooked pasta and parmesan cheese and give it a good stir. Top with the cooked zucchini and basil and gently stir to combine.
- Serve: Garnish with more parmesan cheese and basil if desired and enjoy immediately!
Helpful Tips
- Cooking the Pasta: Be sure not to overcook the pasta. Cook it al-dente.
- Reserve Pasta Water: Don’t forget to save some pasta water before you drain the noodles. Unlike regular water, the pasta water contains starch and salt. It will add incredible texture and a little boost of flavor to the dish.
- Freshly grated cheese: If you have the time, grate your own Parmesan. It will melt more smoothly and be more flavorful.
- Use High-Quality Ingredients: This is a simple pasta dish, so you really want all of the flavors to shine. Use the freshest ingredients – fresh garlic, fresh basil, fresh Parmesan cheese. It really does make a difference!
Storage Recommendations
Tomato zucchini pasta is best served hot off the stove! However, if stored properly, it makes great leftovers, too!
- Store in the refrigerator: Transfer leftovers to an airtight container and store for up to 4 days.
- To reheat: Gently reheat servings in the microwave. Add a splash of broth or water, if needed for extra moisture.
More Pasta Recipes
- Marry Me Chicken Pasta
- Quick Zucchini Pasta (zoodles)
- Cajun Chicken Zoodles
- Garlic Chicken Pasta
- Chicken Pesto Pasta
- Chicken Fajita Pasta
- 4 Ingredient Chicken Pasta
Tomato Zucchini Pasta
Ingredients
- 8 oz pasta
- 2 tablespoons olive oil
- 2 medium zucchini, sliced in half-moons
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- ½ teaspoon EACH garlic powder, Italian seasoning, chili flakes, salt, black pepper
- 1/2 cup grated parmesan
- ¼ cup fresh chopped basil
Instructions
- Cook pasta al dente in a pot of boiling salted water, according to package directions. Reserve ¼ cup of pasta water.
- Add two tablespoons of olive oil to a large skillet on medium heat. Sauté the diced zucchini until golden on the edges. Remove the zucchini to a plate and set aside.
- To the same skillet, add the cherry tomatoes, garlic, and seasoning. Cook down for 3-4 minutes or until the tomatoes are softened. Add the reserved pasta water and cook down for another 2-3 minutes.
- Add the cooked pasta and parmesan cheese and give it a good stir. Top with the cooked zucchini and basil and gently stir to combine.
- Garnish with more parmesan cheese and basil if desired and serve immediately!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
Frequently asked questions
How do you cook zucchini so it doesn’t get mushy?
Sautéing the zucchini just until it is golden brown around the edges over medium heat is the best way to cook it for pasta. Just be sure not to overcook it and keep in mind that you will be adding it back to the hot pan with the pasta.
Do you peel zucchini before cooking it?
No, there is no need to peel the zucchini before cooking it. The skin is mild in flavor and will soften when cooked. Plus, much of zucchini’s fiber content is in its skin, so it’s beneficial to eat.
How do I add flavor to pasta?
For the most delicious tasting tomato zucchini pasta, be sure to add a generous amount of salt to the water before cooking. Also, cook the pasta to al dente, which means it’ll have a bit of a bite to it. And don’t rinse the cooked pasta. Rinsing with water in a colander, strips it of its starch, which is what will give it a saucy consistency.
