This Tomato Zucchini Pasta is a light, fresh, and flavorful dish that comes together in under 30 minutes. It’s perfect for busy weeknights, garden harvest dinners, or when I crave something hearty but still veggie-packed. With the sweetness of cherry tomatoes, the tender bite of zucchini, and aromatic herbs, this pasta is a delicious celebration of simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz (225g) pasta of your choice (spaghetti, penne, fusilli, or gluten-free)

2 tbsp olive oil

2 cloves garlic, minced

1 small onion, finely chopped (optional)

2 medium zucchinis, sliced into half-moons or quarter rounds

1.5 cups cherry tomatoes, halved (or 2 medium ripe tomatoes, chopped)

Salt & black pepper, to taste

1/2 tsp red pepper flakes (optional)

1/2 tsp dried oregano or Italian seasoning

1/4 cup fresh basil, chopped (or 1 tsp dried basil)

Grated Parmesan or vegan cheese (optional)

Directions

Cook the Pasta:
I bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Before draining, I reserve 1/4 cup of the pasta water, then set the cooked pasta aside.

Sauté the Veggies:
In a large skillet over medium heat, I heat olive oil and cook the onion (if using) for 2–3 minutes until softened. I stir in the garlic and sauté for another 30 seconds. Then, I add the zucchini and cook for 4–5 minutes until it becomes golden and tender. Finally, I stir in the tomatoes and let them cook for 3–4 minutes until they begin to soften and burst.

Season & Combine:
I season the veggies with salt, pepper, oregano, red pepper flakes, and basil. I toss in the cooked pasta and a splash of the reserved pasta water, stirring everything together for 1–2 minutes until well coated and blended.

Serve:
I plate the pasta and top it with extra basil, Parmesan, or even just a drizzle of good olive oil for added richness.

Servings and timing

This recipe serves 2 to 4 people and is ready in about 25–30 minutes from start to finish.

Variations

Protein Boost: I sometimes add grilled chicken, sautéed shrimp, or canned white beans to make it more filling.

Creamy Touch: For a creamy version, I stir in a spoonful of cream cheese or a splash of cream at the end.

Umami Upgrade: I love tossing in sun-dried tomatoes, olives, or capers for an extra savory depth.

Vegan Adaptation: I skip the cheese or use vegan Parmesan or nutritional yeast to keep it dairy-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or vegetable broth to loosen it up and reheat gently on the stovetop or in the microwave.

FAQs

How can I make this dish gluten-free?

I use a gluten-free pasta like brown rice, lentil, or chickpea pasta to make it fully gluten-free without compromising on texture or flavor.

Can I make this pasta ahead of time?

Yes, I cook and store the pasta and veggies separately, then combine them when ready to serve. This keeps everything fresh and prevents the pasta from soaking up too much sauce.

What’s the best type of pasta for this recipe?

I usually go with spaghetti or fusilli, but penne or any short pasta works great for holding onto the veggie bits and sauce.

How do I make this recipe vegan?

To make it vegan, I skip the Parmesan or swap it with nutritional yeast or store-bought vegan cheese. The dish is already dairy-free aside from that.

Can I add other vegetables?

Absolutely. I sometimes toss in spinach, mushrooms, or bell peppers depending on what I have in the fridge.

Conclusion

This Tomato Zucchini Pasta is one of my favorite quick and versatile meals. It’s light, flavorful, and easy to customize whether I want it creamy, spicy, vegan, or protein-packed. Whether I’m cooking for myself or serving guests, it’s a dish that always hits the mark without much fuss.

📖 Recipe:

Tomato Zucchini Pasta

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Author: Sophia
Total Time: 25-30 minutes
Yield: 2 to 4 servings
Diet: Vegetarian

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Description

This Tomato Zucchini Pasta is a light, fresh, and flavorful vegetarian dish made with cherry tomatoes, zucchini, garlic, and herbs. Ready in under 30 minutes, it’s perfect for busy weeknights or a simple garden-fresh meal.