Name: Tomato Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (spaghetti, penne, or preferred type); 2 medium zucchinis, sliced or chopped; 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes; 3 cloves garlic, minced; 2 tbsp olive oil; 1/4 cup fresh basil or 1 tsp dried Italian herbs; Salt and pepper to taste; Parmesan cheese (optional, for topping); Crushed red pepper flakes (optional, for heat)

This Tomato Zucchini Pasta is a simple, fresh, and flavorful dish that brings the essence of summer right to the table. With tender pasta tossed in a light tomato-based sauce filled with sautéed zucchini, garlic, and herbs, it’s perfect for a quick weeknight dinner or a laid-back lunch.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together with just a few wholesome ingredients. It’s light yet satisfying, and the zucchini gives a delicious texture contrast to the soft pasta. Plus, it’s versatile—easy to adapt with what I have on hand. Whether I’m trying to eat more vegetables or just craving something comforting without being heavy, this pasta always hits the spot.

ingredients

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

Pasta (spaghetti, penne, or any preferred type)
Zucchini, sliced or chopped
Cherry tomatoes or diced tomatoes
Garlic, minced
Olive oil
Fresh basil or dried Italian herbs
Salt and pepper to taste
Parmesan cheese (optional, for topping)
Crushed red pepper flakes (optional, for heat)

directions

I start by boiling the pasta in salted water according to the package instructions until al dente, then drain and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I sauté the garlic until fragrant, then add in the zucchini and cook until it becomes tender and slightly golden.
I stir in the tomatoes and let them cook down into a light sauce, adding herbs, salt, and pepper to taste.
Once the sauce thickens slightly, I toss in the cooked pasta and mix well to coat.
I finish it off with freshly chopped basil and a sprinkle of parmesan if desired, then serve hot.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes from start to finish.

Variations

I sometimes add grilled chicken or sautéed shrimp for extra protein. If I’m looking for a vegan version, I skip the cheese or use a plant-based alternative. For more color and nutrition, I occasionally mix in spinach or bell peppers. Whole wheat or gluten-free pasta also works well, depending on what I have in the pantry.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use a skillet over medium heat with a splash of water or olive oil to keep it moist. The microwave works fine too, but I make sure to cover it and stir halfway through to heat evenly.

FAQs

How do I keep the zucchini from becoming soggy?

I make sure not to overcrowd the pan and cook the zucchini over medium-high heat so it browns nicely and retains some texture.

Can I use canned tomatoes instead of fresh?

Yes, I often use canned diced tomatoes when fresh ones aren’t in season. They still create a flavorful sauce.

What type of pasta works best?

I usually go with spaghetti or penne, but any pasta I have on hand works just fine, even short shapes like rotini.

Is this recipe freezer-friendly?

I don’t recommend freezing it, as the zucchini can become mushy. It’s best enjoyed fresh or refrigerated for a few days.

Can I make this dish spicy?

Absolutely. I like adding a pinch of red pepper flakes while the sauce cooks for a bit of heat.

Conclusion

Tomato Zucchini Pasta is a go-to meal I rely on when I want something light, healthy, and delicious without spending too much time in the kitchen. It’s flexible, flavorful, and always a crowd-pleaser. Whether I make it as a main dish or a side, it never disappoints.