If you’re looking for a pasta with zucchini and tomatoes that feels light but still hits that comforting, carby sweet spot, this is it. It’s the kind of recipe you make when the fridge looks half-empty, zucchini is quietly piling up, and you want dinner on the table now, not in an hour. Simple ingredients, minimal prep, and a fresh, summery flavor that somehow works year round.
This dish leans into what zucchini and tomatoes do best: zucchini stays tender with a slight bite, tomatoes burst into a light sauce, and everything gets tied together with olive oil, garlic, and a bit of salty cheese. No heavy sauces, no complicated steps just an easy, reliable pasta that you’ll probably end up making on repeat.
Pasta with Zucchini and Tomatoes
Ingredients
Pasta
- 12 oz short pasta (fusilli, rotini, penne, or farfalle)
Vegetables & Sauce
- 2 medium zucchini sliced into half moons
- 1 1/2 cups cherry or grape tomatoes halved
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1/4 cup Parmesan cheese freshly grated
- 2 tbsp fresh basil or parsley chopped
- salt and black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini and cook for 3–4 minutes until just tender and lightly golden.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in the tomatoes and cook for 2–3 minutes, until they soften and begin releasing their juices.
- Add the drained pasta to the skillet and toss to combine. Add a splash of reserved pasta water as needed to create a light sauce.
- Season with salt and black pepper, remove from heat, and finish with fresh herbs and grated Parmesan cheese. Serve immediately.
Notes
Table of Contents
Table of Contents
Ingredients for Pasta with Zucchini and Tomatoes
This recipe works because the ingredient list is short and each one actually matters.
- Short pasta (fusilli, rotini, penne, or farfalle)
- Zucchini, sliced into half moons
- Cherry or grape tomatoes, halved
- Garlic cloves, minced
- Olive oil
- Fresh basil or parsley
- Parmesan cheese, freshly grated
- Salt and black pepper
Ingredient notes:
Zucchini should be firm, not spongy that’s how you avoid mush. Cherry or grape tomatoes are ideal because they hold their shape while still releasing enough juice to coat the pasta. And yes, freshly grated Parmesan makes a noticeable difference here. Preshredded works, but the texture won’t be quite the same.
How to Make Pasta with Zucchini and Tomatoes
This recipe comes together fast, so it helps to prep everything before you start cooking.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and cook for 3–4 minutes until just tender. You want color, not collapse.
- Add garlic and cook for about 30 seconds, just until fragrant.
- Stir in tomatoes and cook for 2–3 minutes, until they soften and begin to release their juices.
- Add drained pasta to the skillet, toss everything together, and splash in a bit of reserved pasta water to loosen the sauce.
- Season with salt and pepper, remove from heat, and finish with fresh herbs and Parmesan cheese.
That’s it. No blending, no simmering, no waiting.
Tips for the Best Zucchini Tomato Pasta
Small details make a big difference with a simple dish like this.
Don’t Overcook the Zucchini
Zucchini continues cooking after it leaves the pan. If it’s fully soft while sautéing, it’ll turn mushy once mixed with pasta.
Use Pasta Water Intentionally
A little starchy pasta water helps emulsify the olive oil and tomato juices, creating a light sauce instead of a dry pasta bowl.
Add Cheese Off Heat
Parmesan melts best once the pan is off the burner. Too much heat can make it clump instead of coat.
Variations and Add-Ins
This pasta with zucchini and tomatoes is flexible, which is probably why it’s so popular.
- Add protein: Grilled chicken, shrimp, or Italian sausage work well.
- Make it vegan: Skip Parmesan or use nutritional yeast.
- Boost flavor: Red pepper flakes, lemon zest, or a splash of balsamic.
- More veggies: Spinach, mushrooms, or roasted bell peppers blend right in.
If you’re cooking for picky eaters, keeping it simple usually wins. But if you like experimenting, this recipe can handle it.
Serving Suggestions
This pasta works as:
- A standalone weeknight dinner
- A side dish for grilled chicken or fish
- A light lunch the next day
Serve it with a simple green salad or crusty bread if you want something extra. Honestly, it doesn’t need much.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stove with a splash of water or olive oil.
- Freezing: Not recommended zucchini becomes watery once thawed.
Frequently Asked Questions
What pasta shape works best for this recipe?
Short pasta with ridges, like fusilli or rotini, holds onto the light sauce better than spaghetti.
Can I use canned tomatoes?
Fresh tomatoes are strongly recommended. Canned tomatoes release too much liquid and overpower the zucchini.
Is pasta with zucchini and tomatoes healthy?
Yes. It’s packed with vegetables, uses olive oil instead of heavy cream, and can easily fit into a balanced diet.
Can I make this gluten-free?
Absolutely. Just swap in your favorite gluten-free pasta and cook it according to package directions.
Conclusion
This pasta with zucchini and tomatoes is proof that you don’t need complicated ingredients or long cook times to make something genuinely satisfying. It’s fresh, fast, and adaptable the kind of recipe that quietly earns a permanent spot in your rotation.
Whether you’re cooking on a hot summer night or just want a lighter pasta option that still feels comforting, this dish delivers without overthinking it. Try it once, tweak it to your taste, and don’t be surprised if it becomes your go-to zucchini recipe.
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