Pasta with Zucchini and Tomatoes
This light yet comforting pasta with zucchini and tomatoes is the perfect answer to busy weeknights and overflowing summer produce. Tender zucchini, juicy tomatoes, garlic, and olive oil come together into a fresh, simple sauce that coats every bite of pasta without feeling heavy.
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
Do not overcook the zucchini to avoid a mushy texture. Add Parmesan off the heat so it melts smoothly. Red pepper flakes, lemon zest, or extra vegetables can be added for variation.