Healthy Tomato Zucchini Pasta Recipe

A vibrant, nutritious pasta dish bursting with fresh tomatoes and tender zucchini, all tossed in a light olive oil and herb sauce. I love how the vegetables bring color, flavor, and wholesome goodness to each bite, making it both satisfying and nourishing.

Why You’ll Love This Recipe

I love this recipe because it offers a healthy, veggie-packed meal that’s full of flavor yet light enough for lunch or dinner. The sweet tomatoes and crisp zucchini marry beautifully with aromatic garlic and herbs, delivering a simple, heart-healthy dish that comes together in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pasta of your choice (spaghetti, penne, or fusilli)

• extra-virgin olive oil

• garlic cloves, minced

• yellow onion or shallot, finely chopped

• fresh zucchini, diced or sliced

• cherry tomatoes or diced fresh tomatoes

• salt and black pepper

• dried or fresh basil and oregano

• red pepper flakes (optional)

• grated Parmesan or Pecorino cheese (optional)

• lemon juice or zest (optional, for brightness)

• fresh parsley or basil, chopped (for garnish)

Directions

1. I cook the pasta according to package instructions until al dente, reserving about ½ cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat.

3. I sauté the chopped onion (or shallot) until soft, then add the minced garlic and cook briefly until fragrant.

4. I add the diced zucchini, season with salt, pepper, and oregano, and cook until it becomes slightly tender and golden.

5. I stir in the tomatoes and a pinch of red pepper flakes if using, cooking until the tomatoes soften and release their juices.

6. I add a splash of reserved pasta water to create a light sauce.

7. I toss in the cooked pasta, stirring to coat everything in the tomato-zucchini mixture.

8. I adjust seasoning, and finish with a drizzle of olive oil, optional lemon juice/zest, and sprinkle of grated cheese if desired.

9. I serve garnished with fresh parsley or basil for a bright, herbaceous touch.

Servings and timing

This recipe makes approximately 4 servings. Prep time is about 10 minutes, cooking takes around 15 minutes—so the total time is roughly 25 minutes from start to plate.

Variations

• Protein boost: I add grilled chicken, shrimp, or cannellini beans for more protein.

• Whole wheat or legume pasta: I substitute regular pasta with whole wheat, chickpea, or lentil varieties for added fiber.

• Creamy option: I swirl in a spoonful of Greek yogurt or ricotta for a creamy twist.

• Herb swap: I switch basil and oregano for thyme, parsley, or tarragon depending on what I have.

• Olive twist: I add sliced olives or capers for a briny flavor accent.

Storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over low heat with a splash of water or olive oil to refresh the sauce. I don’t recommend freezing this dish, as the vegetables may become soft when thawed.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I sometimes use a 14-ounce can of diced tomatoes (undrained) if fresh aren’t available—it works nicely and gives a richer sauce.

Is olive oil enough, or should I add butter?

Olive oil is my preference for a light, healthy taste, but I sometimes add a pat of butter at the end for extra richness.

How do I prevent the zucchini from getting soggy?

I cook the zucchini over medium-high heat and keep it in bite-size pieces so it stays tender-crisp rather than mushy.

Can I make this ahead of time for meal prep?

Absolutely—I prep and cook everything, store it without cheese or fresh herbs, and then reheat with a fresh garnish and cheese when serving.

What can I serve with this pasta?

I enjoy pairing it with a simple green salad, crusty whole grain bread, or roasted vegetables to round out the meal.

Conclusion

Healthy Tomato Zucchini Pasta is one of my favorite easy, nutritious dishes when I want something fresh, colorful, and satisfying. It’s adaptable, quick, and packs plenty of flavor while keeping things light. I hope it adds a delicious and wholesome option to your weekly menu!