Healthy Tomato Zucchini Pasta (Printable)
Light pasta featuring zucchini, tomatoes, and herbs for a quick, nutritious meal.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach
→ Pasta
06 - 12 oz whole wheat pasta (penne or spaghetti)
→ Pantry & Seasonings
07 - 2 tbsp extra virgin olive oil
08 - 1 tsp dried Italian herbs
09 - 1/4 tsp crushed red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Garnishes
11 - 1/4 cup fresh basil leaves, torn
12 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Stir in the zucchini and cook for 4-5 minutes, until just tender but still slightly crisp.
05 - Add the cherry tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
06 - Toss in the spinach and cook for 1-2 minutes until wilted.
07 - Add the drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed for a silky sauce.
08 - Remove from heat. Stir in fresh basil and sprinkle with Parmesan cheese if desired. Serve immediately, garnished with extra basil and a drizzle of olive oil.
# Expert Tips:
01 -
- Everything cooks in one skillet while the pasta boils, meaning less cleanup and more time to actually enjoy your evening
- The vegetables stay tender crisp instead of mushy, giving each forkful texture and brightness that feels like summer on a plate
02 -
- Reserving that half cup of pasta water before draining is absolutely crucial, the starchy water is what transforms everything from separate ingredients into a cohesive dish
- Do not overcrowd your skillet when cooking the zucchini, if they are piled on top of each other they will steam instead of developing those gorgeous golden edges
03 -
- Use a box grater to create zucchini ribbons instead of slicing them for a more elegant presentation that feels almost like pasta itself
- The quality of your olive oil matters here since it is one of the primary flavor vehicles, use something you would drizzle on bread