Tomato Zucchini Pasta (Printable)
Zucchini and tomato pasta with garlic, onion and basil—ready in 35 minutes for a fresh, healthy dinner.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved or 2 large ripe tomatoes, diced
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 12 ounces dried pasta such as spaghetti, penne, or fusilli
→ Pantry & Dairy
06 - 3 tablespoons extra virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1/2 teaspoon chili flakes, optional
09 - 1/4 cup freshly grated Parmesan cheese or vegetarian hard cheese
→ Fresh Herbs
10 - 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
11 - 1 tablespoon fresh parsley, chopped, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta using a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic and sliced zucchini to the skillet. Cook, stirring occasionally, for about 5 minutes, until zucchini is tender but not mushy.
04 - Add cherry tomatoes and chili flakes if desired. Season with salt and pepper. Cook for 5 to 6 minutes, allowing the tomatoes to soften and release their juices.
05 - Add drained pasta to the skillet along with half of the reserved cooking water. Toss everything together over medium heat, adding more water as needed to create a silky sauce.
06 - Remove the pan from heat. Stir in grated Parmesan, chopped basil, and parsley. Taste and adjust seasoning with additional salt or pepper as needed.
07 - Serve immediately, topped with extra Parmesan and fresh basil if desired.
# Expert Tips:
01 -
- This pasta is basically a garden on a plate—you get bright flavors without hours of work.
- I've made it for both quick weeknight meals and impromptu gatherings; it never fails to impress and feels effortlessly special.
02 -
- If you rush the zucchini or pile them too high in the pan, they turn soggy instead of golden—cook in a roomy skillet.
- Reserving a splash of pasta water makes all the difference for a silky, restaurant-worthy sauce.
03 -
- Salt your pasta water until it tastes like the sea—it’s the first big flavor boost for the whole dish.
- Don’t be shy with the fresh basil at the end; it transforms the entire plate into something fragrant and vibrant.