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Tomato Zucchini Pasta

Tomato Zucchini Pasta

This incredibly easy and amazing tomato zucchini pasta brings fresh garden flavors to your table in under 30 minutes. It’s a light yet satisfying dish perfect for a quick weeknight dinner, bursting with vibrant vegetables and savory herbs.

Ingredients

Scale
  • 12 oz (340g) pasta of your choice (spaghetti, penne, fusilli)
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced or sliced into half-moons
  • 1 pint (approx. 2 cups) cherry tomatoes, halved
  • 1/2 cup vegetable broth or reserved pasta water
  • 1/4 cup fresh basil, chopped
  • Salt and freshly ground black pepper to taste
  • Optional: Grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet or non-stick pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Stir in the diced zucchini and halved cherry tomatoes. Cook for 8-10 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes have softened and burst.
  5. Pour in the vegetable broth (or reserved pasta water) and bring to a gentle simmer. Cook for 2-3 minutes, allowing the flavors to meld.
  6. Add the cooked and drained pasta to the skillet with the vegetables. Toss well to combine, adding a splash more reserved pasta water if needed to create a light sauce that coats the pasta.
  7. Remove from heat, stir in the fresh basil, and season with salt and pepper to taste.
  8. Serve immediately, garnished with grated Parmesan cheese if desired.

Notes

For added protein, consider stirring in cooked chicken, shrimp, or chickpeas at the end. A sprinkle of red pepper flakes can add a nice kick!