Quick and healthy Tomato Zucchini Pasta with fresh cherry tomatoes, zucchini, garlic, and basil. Ready in 30 minutes!
I’ll never forget the first time I threw this Tomato Zucchini Pasta together. It was one of those late summer days—you know, when the garden’s practically throwing tomatoes and zucchini at you like it’s some kind of veggie riot. I’d just come back from a little weekend trip up north (where the only green things I saw were pine trees), and I was craving something fresh. Something light. And pasta… well, pasta’s always the answer, isn’t it?
So there I was, barefoot in the kitchen, a glass of wine in one hand and a wooden spoon in the other, tossing together whatever I had on hand. And it turned into this ridiculously good dish. I called it Tomato Zucchini Pasta because, well, I was too hungry to think of something clever. But the name stuck. And now? It’s my go-to when I want something that tastes fancy but takes zero effort. You’ll see.
Why You’ll Love This Tomato Zucchini Pasta Recipe?
So, why should this recipe make it into your weekly dinner rotation? Let’s break it down.
- Fast and easy. 30 minutes from start to finish. That’s less time than it takes to scroll TikTok until you’re hungry.
- Healthy but comforting. It’s loaded with veggies but still feels like a hug in a bowl.
- Totally adaptable. Swap in whatever pasta you’ve got. Throw in extra veggies. Go nuts!
- Kid-friendly. If my niece, who thinks green things are “yucky,” gave this two thumbs up, I’m confident your crew will love it too.
- It’s got that rustic Italian vibe. You know, the kind that makes you want to eat dinner outside with twinkly lights and a checked tablecloth? Yeah, that.
Ingredient Notes:
Let’s talk ingredients. Nothing weird. Nothing hard to find. Just simple stuff that works together like old friends.
- Pasta – I’m partial to rotini or fusilli because they trap the sauce like pros. But penne works too! Heck, spaghetti if you’re feeling wild.
- Zucchini – Grab the smaller ones if you can. They’ve got more flavor and less water. Plus, they’re cuter.
- Cherry Tomatoes – Sweet, juicy little pops of sunshine. If you’ve got garden tomatoes, even better!
- Garlic – Don’t skimp. Three cloves at least. More if you’re living dangerously.
- Olive Oil – Extra virgin if you’ve got it. If not, no stress.
- Fresh Basil – It’s the magic in this recipe. You could skip it, but why would you?
- Salt & Pepper – Always taste and adjust. We’re not robots here.
- Red Pepper Flakes – Optional but recommended if you like a little kick.
- Parmesan Cheese – Optional again, but honestly, who doesn’t want cheese?
How To Make Tomato Zucchini Pasta?
Step 1. Boil That Pasta
Big pot, salted water (and I mean salty… like the sea salty). Cook your pasta till it’s al dente. Before you drain it, save about half a cup of that pasta water. It’s liquid gold for your sauce. Trust me.
Step 2. Sauté the Zucchini
Heat up some olive oil in your biggest pan. Toss in your zucchini slices. Give them a few minutes on each side until they’re golden and a little caramelized. Set them aside—don’t snack on all of them while you finish the sauce. (Okay, maybe just one.)
Step 3. Cook the Tomatoes & Garlic
Same pan (no need to clean it, flavor lives here). A little more olive oil, then garlic. Just until it smells amazing, about 30 seconds. Then in go the cherry tomatoes. A pinch of salt helps them break down into a jammy, saucy wonder. Stir every now and then for about 5-7 minutes.
Step 4. Bring It All Together
Want To Save This Recipe?
Toss the zucchini back in. Then the pasta. Add a splash of that pasta water if it’s looking dry. Give it a good toss like you mean it.
Step 5. Add the Basil & Season
Chop up your basil (or tear it—Italian nonnas tear it, so why not?). Toss it in. Pepper, a little salt, red pepper flakes if you’re in the mood. Taste it. Adjust. Make it yours.
Step 6. Serve and Swoon
Scoop it into bowls. Parmesan on top if you’ve got it. Extra basil leaves if you’re feeling fancy. Pour yourself a glass of wine. Boom, dinner’s done.
Storage Options:
Got leftovers? Lucky you! Pop them in an airtight container. They’ll hang out in the fridge for up to 3 days. Reheat on the stove with a splash of water or olive oil. Or eat them cold straight from the container. No judgment.
Variations and Substitutions:
- Gluten-Free? Totally doable. Grab your fave gluten-free pasta.
- More Protein? Add grilled chicken, shrimp, or chickpeas if you’re keeping it veggie.
- Different Veggies? Sure! Spinach, mushrooms, roasted red peppers… whatever’s hiding in your crisper drawer.
- Cheese Swap? Goat cheese or feta instead of Parmesan. It’s a vibe.
- Herb Mix-Up? No basil? Try parsley or oregano. It’s your kitchen.
What to Serve with Tomato Zucchini Pasta?
- Garlic Bread – Because more carbs are always a good idea.
- Simple Green Salad – Lemon vinaigrette, easy peasy.
- Grilled Chicken or Shrimp – If you want to get fancy.
- White Wine – A chilled Pinot Grigio works wonders.
Frequently Asked Questions:
Can I make it ahead?
Yep! It holds up great. Just reheat gently and maybe freshen it up with a little basil.
Is this vegan?
If you skip the Parmesan, you’re good to go. Or use a vegan cheese!
What if I don’t have cherry tomatoes?
Chop up some regular tomatoes. Roma, beefsteak, whatever you’ve got.
So, there you have it. My Tomato Zucchini Pasta recipe, straight from my kitchen to yours. It’s the perfect blend of easy and delicious. Give it a try and let me know how it goes! Maybe snap a photo, tag me, and we’ll pretend we’re at an Italian villa together, okay?
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato Zucchini Pasta
Ingredients
- 8 ounces pasta rotini, fusilli, or penne
- 2 medium zucchinis sliced into rounds
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 3 tablespoons olive oil
- ¼ cup fresh basil chopped
- Salt and black pepper to taste
- ¼ teaspoon red pepper flakes optional
- Grated Parmesan cheese optional, for garnish
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water to use later if needed. Drain the pasta and set it aside.
Sauté the Zucchini:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini in a single layer and cook for 3-4 minutes per side, or until golden brown and tender. Once done, remove the zucchini from the skillet and set it aside.
Cook the Tomatoes and Garlic:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, stirring frequently to prevent burning. Then, add the halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Combine the Ingredients:
- Return the sautéed zucchini to the skillet with the cooked tomatoes. Add the drained pasta and toss everything together until well combined. If the pasta appears dry, add a small amount of the reserved pasta water to create a smoother consistency.
Season and Garnish:
- Stir in the chopped fresh basil. Season with salt, black pepper, and red pepper flakes (if using). Toss everything together until evenly mixed.
Serve:
- Transfer the pasta to a serving dish. If desired, garnish with grated Parmesan cheese before serving. Enjoy warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
