Tomato Zucchini Pasta

Why Make This Recipe

Tomato Zucchini Pasta is a delicious and healthy dish that brings fresh flavors to your table. It’s quick to prepare, making it perfect for busy weeknights or a casual gathering with friends. This dish is not only comforting and satisfying but also a great way to enjoy seasonal vegetables.

How to Make Tomato Zucchini Pasta

Ingredients

• 340 g dried pasta (spaghetti, penne, or fusilli)
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced into half-moons
• 1.5 cups cherry tomatoes, halved
• 3 cloves garlic, finely minced
• 0.5 teaspoon fine salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian herb seasoning
• 0.25 cup grated Parmesan cheese, plus extra for garnish
• 0.25 cup fresh basil, chopped
• 120 ml reserved pasta cooking water (as needed)

Directions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta and set it aside.

2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.

3. Add garlic and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release their juices.

4. Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust the consistency.

5. Gently fold in grated Parmesan cheese and chopped basil until the pasta is fully coated and the cheese melts into the sauce. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.

How to Serve Tomato Zucchini Pasta

Serve this dish warm, garnished with extra Parmesan cheese and fresh basil. It pairs well with a side salad or some crusty bread. You can also enjoy it with a glass of white wine for a delicious meal.

How to Store Tomato Zucchini Pasta

Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply warm it on the stove with a splash of water or in the microwave until heated through.

Tips to Make Tomato Zucchini Pasta

• Use seasonal zucchini and tomatoes for the best flavor.
• Feel free to add other vegetables like bell peppers or spinach for added nutrition.
• If you like it spicy, add more red pepper flakes to taste.
• Make it a complete meal by adding cooked protein, such as chicken or shrimp.

Variation

For a vegan version, skip the Parmesan cheese or use a plant-based alternative. You can add nutritional yeast for a cheesy flavor without the dairy.

FAQs

1. Can I use other types of pasta?
   Yes! You can use any pasta you prefer, such as gluten-free pasta or whole wheat pasta.

2. What can I use instead of zucchini?
   You can substitute zucchini with other vegetables like bell peppers, mushrooms, or asparagus.

3. Is this recipe suitable for meal prep?
   Yes, it’s great for meal prep! Just store in individual portions for easy reheating during the week.

Tomato Zucchini Pasta

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A delicious and healthy pasta dish featuring fresh zucchini and cherry tomatoes, perfect for busy weeknights.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 340 g dried pasta (spaghetti, penne, or fusilli)
• 2 tablespoons olive oil
• 2 medium zucchinis, sliced into half-moons
• 1.5 cups cherry tomatoes, halved
• 3 cloves garlic, finely minced
• 0.5 teaspoon fine salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon red pepper flakes (optional)
• 1 teaspoon Italian herb seasoning
• 0.25 cup grated Parmesan cheese, plus extra for garnish
• 0.25 cup fresh basil, chopped
• 120 ml reserved pasta cooking water (as needed)

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Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta and set it aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.
3. Add garlic and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release their juices.
4. Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust the consistency.
5. Gently fold in grated Parmesan cheese and chopped basil until the pasta is fully coated and the cheese melts into the sauce. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.

Notes

For a vegan version, skip the Parmesan cheese or use a plant-based alternative and consider adding nutritional yeast for a cheesy flavor.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg