Tomato Zucchini Pasta is a light, fresh, and flavorful dish perfect for summer evenings or quick weeknight dinners. Juicy blistered cherry tomatoes and tender sautéed zucchini come together with garlic, herbs, and Parmesan to create a simple yet satisfying meal.

Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes

• Packed with fresh vegetables

• Great for using up summer zucchini or cherry tomatoes

• Versatile and perfect as a light main or hearty side

Ingredients

• 12 oz pasta (spaghetti, penne, or fusilli)

• 2 tbsp olive oil

• 2 medium zucchinis, sliced into half-moons

• 1½ cups cherry tomatoes, halved

• 3 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp red pepper flakes (optional)

• 1 tsp Italian seasoning

• ¼ cup grated Parmesan cheese (plus extra for serving)

• ¼ cup fresh basil, chopped

• ½ cup reserved pasta water (if needed)

Directions

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 320 kcal per serving

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set pasta aside.

2. In a large skillet, heat olive oil over medium heat. Add sliced zucchini and sauté for 3–4 minutes until softened.

3. Add cherry tomatoes and garlic. Cook for another 2–3 minutes, or until tomatoes begin to blister and release their juices.

4. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Stir to combine and cook for 1 more minute.

5. Add the cooked pasta to the skillet. Toss everything together, gradually adding reserved pasta water to help coat the noodles evenly.

6. Stir in Parmesan cheese and chopped basil.

7. Serve warm, topped with additional Parmesan and basil if desired.

Serving Ideas

• Pair with grilled chicken or shrimp for added protein

• Serve as a vegetarian main or as a side dish to roasted meats

• Enjoy cold as a pasta salad the next day

• Add mozzarella pearls or a dollop of ricotta for a creamy touch

Tips & Variations

• Add more veggies: Try bell peppers, mushrooms, or spinach for more color and nutrition

• Use whole grain or gluten-free pasta to suit your dietary needs

• Don’t skip the reserved pasta water—it helps create a silky sauce

• Finish with a drizzle of good olive oil or a splash of lemon juice for brightness

Frequently Asked Questions

Can I use canned tomatoes instead of cherry tomatoes?

Fresh cherry tomatoes give the best texture, but canned diced tomatoes can work in a pinch—just cook them a bit longer to reduce extra liquid.

What kind of pasta works best for this recipe?

Spaghetti, penne, and fusilli all work well. Use whatever you have on hand or prefer.

Can I make this ahead of time?

Yes, this dish reheats well. Store leftovers in the fridge for up to 3 days. Add a splash of water or broth when reheating.

Is it possible to make this vegan?

Absolutely. Simply omit the Parmesan or use a dairy-free alternative.

How do I blister the tomatoes properly?

Make sure your pan is hot and don’t overcrowd it. Let the tomatoes sit undisturbed for a couple of minutes to help them blister.

Final Thoughts

Tomato Zucchini Pasta is a fresh, simple dish that celebrates seasonal produce with minimal effort. With only a handful of ingredients and just 25 minutes from start to finish, it’s a go-to recipe for anyone craving a wholesome and delicious meal. Whether served hot off the stove or chilled as leftovers, it’s a dish that always satisfies.