Tomato Zucchini Pasta

A light and vibrant pasta dish featuring tender zucchini ribbons, juicy tomatoes, and garlic-infused olive oil—perfect for a fresh weeknight dinner or a seasonal side.

Why You’ll Love This Recipe

I love how effortlessly this recipe combines summer produce into a simple yet flavorful meal. The zucchini softens just enough to mix beautifully with pasta, and the quick tomato-garlic sauce keeps everything bright and fresh. It’s a clean, satisfying 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 (penne, linguine, or orecchiette work well)

• Olive oil

• Garlic cloves, minced

• Cherry or grape tomatoes, halved

• Zucchini, sliced or cut into half-moons (or ribbons using a peeler)

• Salt and freshly ground black pepper

• Red pepper flakes (optional, for a touch of heat)

• Fresh basil or parsley, chopped

• Optional: grated Parmesan or Pecorino Romano

directions

1. I cook the pasta in salted boiling water until just al dente, then drain—reserving about ½ cup of pasta water.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté garlic until fragrant, about 30 seconds.

3. I add tomatoes and cook until they begin to soften and release juices, about 2–3 minutes.

4. I stir in zucchini along with salt, pepper, and red pepper flakes (if I’m using them), cooking for 3–4 minutes until zucchini is tender yet still holds shape.

5. I toss the cooked pasta into the skillet, adding a splash of reserved pasta water to create a light sauce that coats everything evenly.

6. I remove from heat, stir in fresh herbs, and taste—adjusting seasoning as needed.

7. Before serving, I optionally sprinkle grated Parmesan or Pecorino Romano for extra flavor.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, cooking takes about 15 minutes—so it’s ready in roughly 25 minutes.

Variations

• Protein boost: I add cooked shrimp or chicken breast slices after the veggies are done.

• Cheesy richness: I stir in supple burrata or dollops of ricotta just before serving.

• Summer corn: I toss in fresh corn kernels when sautéing zucchini for added sweetness and texture.

• Herb twist: I experiment with fresh thyme, oregano, or tarragon for a nuanced flavor profile.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet with a splash of olive oil or water to rehydrate the sauce—avoiding the microwave so the zucchini maintains some texture.

FAQs

Can I use yellow squash instead of zucchini?

Yes—I often swap or combine them, and the cooking time is nearly the same.

Do I need to peel the zucchini into ribbons?

No—it’s optional. I sometimes do it with a peeler for an elegant look, but sliced zucchini works great too.

What type of pasta is best?

I prefer medium-shaped pasta like penne, fusilli, or orecchiette—they catch the sauce and veggies nicely.

Is this dish vegan-friendly?

Yes—if I skip the cheese or use vegan Parmesan, it’s entirely plant-based and still full of flavor.

Can I make this ahead?

I prepare the zucchini and tomato sauté ahead, refrigerate it, then toss with warm pasta and herbs just before serving.

Conclusion

I find this Tomato Zucchini Pasta to be a delightful celebration of fresh summer vegetables. It’s light, flavorful, and perfect when I want a healthy yet satisfying meal in minutes. Let me know if you’d like ideas for pairing or turning it into a hearty one-pot dinner!