Tomato Zucchini Pasta (Printable View)
A summery Italian pasta featuring tender zucchini, ripe tomatoes, garlic, and fresh herbs for a healthy, flavorful meal ready in 35 minutes.
# 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 oz dried pasta (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)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent.
03 - Add garlic and zucchini to the skillet and cook, stirring occasionally, for about 5 minutes, until zucchini is tender but not mushy.
04 - Add tomatoes and chili flakes (if using); season with salt and pepper. Cook for another 5–6 minutes, letting the tomatoes soften and release their juices.
05 - Add cooked pasta to the skillet along with half of the reserved pasta water. Toss to combine, adding more water as needed for a silky sauce.
06 - Remove from heat, stir in Parmesan, basil, and parsley. Adjust seasoning to taste.
07 - Serve immediately, topped with extra Parmesan and fresh basil if desired.
# Expert Advice:
01 -
- It captures that fleeting moment when summer vegetables are at their absolute peak
- The sauce comes together in the time it takes to boil pasta, making it perfect for weeknight dinners
02 -
- Reserving pasta water is not optional here, it creates the emulsion that binds everything together
- Dont overcrowd the skillet when cooking vegetables, theyll steam instead of developing flavor
03 -
- Use a vegetable peeler to shave ribbons of zucchini if you want a more elegant presentation
- Toast some pine nuts and sprinkle them on top for added crunch and protein