Description
Tomato Zucchini Pasta is a vibrant, veggie-packed Italian-inspired dish perfect for a healthy weeknight dinner or casual entertaining. It features fresh tomatoes, tender zucchini, garlic, and basil tossed with your favorite pasta.
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, halved and sliced
- 3 cups cherry or Roma tomatoes, diced (or 1 can San Marzano tomatoes)
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup fresh basil leaves, torn
- Optional: 1 cup baby spinach, 1/3 cup ricotta or goat cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.
- Add sliced zucchini and cook 3–4 minutes, until just golden but still firm.
- Stir in tomatoes, salt, pepper, and red pepper flakes. Cook 5–7 minutes, until tomatoes break down and form a chunky sauce.
- Add cooked pasta to the skillet. Toss to coat, adding pasta water a little at a time until sauce reaches your desired consistency.
- Remove from heat. Stir in Parmesan and most of the basil.
- Top with extra basil, more Parmesan, and a drizzle of olive oil before serving.
Notes
- For extra protein, add a can of drained white beans or grilled chicken.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving