Fresh Garden Tomato Zucchini Pasta is a light, vibrant dish that celebrates the best of summer produce. Juicy tomatoes, tender zucchini, and aromatic garlic come together with pasta to create a meal that’s simple, satisfying, and full of fresh flavor. It’s one of those recipes I love making when the garden is overflowing or I want something wholesome and easy.
Why You’ll Love This Recipe
I love this pasta because it’s fresh, quick to make, and loaded with vegetables. It’s perfect for a weeknight dinner but feels special enough to serve to guests. The natural sweetness of ripe tomatoes pairs perfectly with zucchini and garlic, and a sprinkle of Parmesan at the end pulls it all together. It’s also easy to customize based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pasta (spaghetti, linguine, or any favorite type)
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Fresh tomatoes (cherry, grape, or diced garden tomatoes)
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Zucchini (sliced or diced)
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Garlic (minced)
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Olive oil
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Salt and pepper
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Red pepper flakes (optional, for heat)
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Fresh basil or parsley (for garnish)
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Grated Parmesan cheese (optional but delicious)
Directions
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I start by cooking the pasta in salted boiling water according to the package instructions, then drain and set it aside.
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In a large skillet, I heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
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I add the zucchini and cook until it’s tender and starting to brown, around 5–7 minutes.
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Then I stir in the tomatoes and cook until they soften and release their juices, about 3–5 minutes more.
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I season everything with salt, pepper, and red pepper flakes if I want a little heat.
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I add the cooked pasta to the skillet and toss to combine, letting the flavors come together for a couple of minutes.
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I serve the pasta warm, topped with grated Parmesan and fresh basil or parsley.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add protein like grilled chicken, shrimp, or white beans to make it more filling. If I want it extra saucy, I toss in a spoonful of tomato paste or a splash of broth while cooking the veggies. I’ve also swapped zucchini for yellow squash, or added spinach or mushrooms for more veggie power. For a heartier version, I use whole wheat or chickpea pasta.
storage/reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them gently in a skillet with a splash of water or olive oil to loosen things up. The microwave also works fine for a quick reheat. I usually top it with a little fresh Parmesan before serving again.
FAQs
Can I use canned tomatoes?
Yes, I’ve used canned diced tomatoes when fresh ones weren’t available. I just drain them slightly and cook them a bit longer to reduce excess liquid.
What pasta works best?
I like using long pasta like spaghetti or linguine, but short pasta like penne or rotini also works great—especially if I want something easier to scoop.
Can I make it gluten-free?
Absolutely. I just swap in my favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free.
How do I keep the zucchini from getting mushy?
I cook the zucchini over medium-high heat and don’t overcrowd the pan. That way, it browns nicely instead of steaming.
Is this dish vegan?
It is if I skip the Parmesan or use a vegan cheese alternative. All the main ingredients are plant-based.
Conclusion
Fresh Garden Tomato Zucchini Pasta is one of my favorite ways to enjoy seasonal veggies in a quick, delicious meal. It’s light but satisfying, easy to adapt, and full of garden-fresh flavor. Whether I’m cooking for myself or sharing with family, this dish always brings a bit of sunshine to the table.
Print
Fresh Garden Tomato Zucchini Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Fresh Garden Tomato Zucchini Pasta is a vibrant and wholesome dish featuring summer vegetables like ripe tomatoes and tender zucchini, tossed with garlic, olive oil, and pasta for a light, flavorful meal.
Ingredients
- 8 oz pasta (spaghetti, linguine, or preferred type)
- 2 cups fresh tomatoes (cherry, grape, or diced garden tomatoes)
- 1 medium zucchini, sliced or diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook pasta in salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic for about 1 minute until fragrant.
- Add zucchini and cook until tender and lightly browned, about 5–7 minutes.
- Stir in the tomatoes and cook for another 3–5 minutes until they soften and release their juices.
- Season with salt, pepper, and red pepper flakes if using.
- Add cooked pasta to the skillet and toss everything together. Let cook for 2 more minutes to blend flavors.
- Serve warm, topped with grated Parmesan and fresh basil or parsley.
Notes
- Add grilled chicken, shrimp, or white beans for extra protein.
- Swap zucchini for yellow squash, or add mushrooms or spinach for more vegetables.
- Use whole wheat or chickpea pasta for a heartier version.
- Add tomato paste or broth if you prefer a saucier dish.
- Reheat leftovers in a skillet with a splash of water or oil to loosen.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
