I can’t wait to share my Tomato Zucchini Pasta, a fresh Pasta and zucchini twist that highlights juicy tomatoes and delicate zucchini ribbons for a simple weeknight dinner.

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I always fall for simple meals that punch above their weight, and this Savor The Flavor Tomato Zucchini Pasta does just that. Bright cherry tomatoes pop and leave little pockets of sweet acidity while slices of zucchini soak up flavor without stealing the show.

It’s the kind of dinner that makes you want to eat the whole pan, then sit there wondering how something so easy tasted so new. I promise there’s a twist that keeps it from being another forgettable weeknight dish, you’ll notice it in the texture and the way each bite changes.

Pasta And Zucchini

Ingredients

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Pasta gives carbs and energy, some protein holds sauce, makes dish filling
Cherry tomatoes add bright acidity a touch of sweetness, vitamin C, fiber
Zucchini brings lightness hydration, fiber and vitamin A, keeps it fresh
Extra virgin olive oil adds healthy fats silky mouthfeel and rich flavor
Garlic gives savory punch aroma small amount of antioxidants, not overpowering if cooked
Fresh basil adds herbaceous perfume slight pepperiness vitamin K, bright finishing notes
Parmesan brings umami salty richness, calcium and a nutty savory backbone
Butter makes sauce silkier adds richness and a cozy rounded mouthfeel

Ingredient Quantities

12 oz pasta (spaghetti, linguine or penne)

2 tbsp extra virgin olive oil

3 garlic cloves minced

1 pint cherry tomatoes, halved (about 2 cups)

2 medium zucchini, sliced into 1/4 inch rounds

1 small yellow onion, thinly sliced (optional)

1/2 tsp red pepper flakes (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup fresh basil leaves, torn or roughly chopped

1/2 cup freshly grated Parmesan cheese, plus extra for serving

2 tbsp unsalted butter (optional, for a silkier sauce)

How to Make this

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1. Bring a large pot of salted water to a boil, add 12 oz pasta and cook until just al dente, about 1-2 minutes less than package directions; before draining, scoop out and reserve about 1 cup of the pasta cooking water.

2. While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat; if using, add the thinly sliced small yellow onion and sauté until translucent and starting to brown, about 4 minutes.

3. Push onions to the side, add 3 minced garlic cloves and 1/2 tsp red pepper flakes if using, cook just until fragrant, 30-45 seconds, dont let the garlic burn or it will taste bitter.

4. Add the 2 medium zucchini sliced into 1/4 inch rounds in a single layer if possible, let them brown on one side before flipping, about 3-4 minutes per side, you want some color and a bit of chew.

5. Toss in 1 pint halved cherry tomatoes, stir and let them blister and collapse, 3-5 minutes; use the back of a spoon to gently press a few so they release their juices and make a quick sauce.

6. Season the veggies with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust, remember the pasta water and Parmesan will add salt too.

7. Turn the heat to low, add 2 tbsp unsalted butter if using and 1/2 cup freshly grated Parmesan, stir so the cheese melts and the butter makes a silky sauce; add a little reserved pasta water as needed, start with 1/4 cup.

8. Add the drained pasta to the skillet and toss vigorously, adding more reserved pasta water one tablespoon at a time until the sauce clings to the noodles and everything is well coated.

9. Remove from heat, stir in 1/4 cup torn fresh basil, taste for seasoning, sprinkle extra Parmesan for serving, plate immediately and enjoy while hot.

Equipment Needed

1. Large pot for boiling the pasta and reserving about a cup of pasta water
2. Colander to drain the pasta
3. Large skillet (nonstick or stainless) for sautéing onions, zucchini and tomatoes
4. Wooden spoon or silicone spatula to stir and gently press the tomatoes so they burst
5. Chef’s knife for slicing zucchini and the onion (a paring knife is optional)
6. Cutting board — one big one will do
7. Tongs or a pasta fork to toss the noodles in the skillet and serve
8. Measuring spoons and a 1/4 to 1 cup measuring cup to portion oil, butter, cheese and scoop reserved pasta water
9. Box grater for fresh Parmesan plus a small bowl to hold minced garlic and red pepper flakes

FAQ

Can I use a different type of pasta than what's listed?

Yes, use spaghetti, linguine, penne or any shape you like. Cook to package directions, reserve about 1 cup of pasta water before draining, then toss the pasta with the veggies using a splash of that starchy water to help the sauce stick.

How do I stop the zucchini and tomatoes from making the sauce too watery?

Salt the sliced zucchini and let it sit 10 minutes, then pat dry. Cook over medium-high heat so moisture evaporates, don't overcrowd the pan, and if needed simmer the tomatoes a little longer to concentrate their juices.

Can I make this vegan or dairy free?

Absolutely, skip the Parmesan and butter. Add 2 to 3 tablespoons of nutritional yeast or a sprinkle of toasted pine nuts for savory richness, and finish with extra olive oil and basil.

What protein goes well with this dish?

Grilled chicken, sautéed shrimp, pan-seared tofu, or a can of rinsed cannellini beans all work great. Cook the protein separately and fold it in at the end so it keeps texture and flavor.

How long will leftovers keep and how should I reheat them?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce, or microwave with a small drizzle of water. Pasta will absorb sauce so try not to overcook when reheating.

Can I make this ahead for meal prep or freeze it?

For meal prep keep pasta and sauce separate if you can, they both last about 3 days refrigerated. You can freeze the veggie sauce (no pasta) for up to 2 months, thaw overnight and toss with freshly cooked pasta when ready.

Savor The Flavor: Tomato Zucchini Pasta Recipe Substitutions and Variations

Pasta: swap the regular spaghetti or penne for gluten free pasta or whole wheat pasta. Gluten free tends to cook softer so watch the time, whole wheat adds nuttiness and holds sauce differently.
Cherry tomatoes: use a 14 oz can of diced tomatoes drained and simmered to thicken, or toss in chopped sun dried tomatoes packed in oil for a deeper umami punch.
Zucchini: substitute yellow squash one for one, or try thinly sliced eggplant roasted first for a meatier texture that soaks up the sauce.
Parmesan: swap for Pecorino Romano if you want a sharper saltier flavor, or use 1 2 tablespoons nutritional yeast per 1 4 cup for a vegan option.

Pro Tips

– Salt your pasta water like the sea, dont be shy. It’s the easiest way to make plain noodles taste like they belong in the dish, and a well salted noodle will help the final sauce actually taste seasoned.

– Pat the zucchini dry and cook in a single layer, dont overcrowd the pan. If they steam they get soggy, but if you let them brown they get that slightly chewy, nutty flavor, so do them in batches if you need to.

– Keep garlic low and fast, and watch it close, otherwise it goes bitter. If your pan is too hot, pull it off the heat for the garlic step, or add the garlic later so it only cooks briefly.

– Add the cheese and butter off the heat and use the reserved pasta water to make it silky, add just a spoonful at a time till it clings. Finish with the basil right at the end so it stays bright and not wilted.

Savor The Flavor: Tomato Zucchini Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can’t wait to share my Tomato Zucchini Pasta, a fresh Pasta and zucchini twist that highlights juicy tomatoes and delicate zucchini ribbons for a simple weeknight dinner.

Servings

servings

Calories

515

kcal

Equipment: 1. Large pot for boiling the pasta and reserving about a cup of pasta water
2. Colander to drain the pasta
3. Large skillet (nonstick or stainless) for sautéing onions, zucchini and tomatoes
4. Wooden spoon or silicone spatula to stir and gently press the tomatoes so they burst
5. Chef’s knife for slicing zucchini and the onion (a paring knife is optional)
6. Cutting board — one big one will do
7. Tongs or a pasta fork to toss the noodles in the skillet and serve
8. Measuring spoons and a 1/4 to 1 cup measuring cup to portion oil, butter, cheese and scoop reserved pasta water
9. Box grater for fresh Parmesan plus a small bowl to hold minced garlic and red pepper flakes

Ingredients

12 oz pasta (spaghetti, linguine or penne)
2 tbsp extra virgin olive oil
3 garlic cloves minced
1 pint cherry tomatoes, halved (about 2 cups)
2 medium zucchini, sliced into 1/4 inch rounds
1 small yellow onion, thinly sliced (optional)
1/2 tsp red pepper flakes (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup fresh basil leaves, torn or roughly chopped
1/2 cup freshly grated Parmesan cheese, plus extra for serving
2 tbsp unsalted butter (optional, for a silkier sauce)

Directions

Bring a large pot of salted water to a boil, add 12 oz pasta and cook until just al dente, about 1-2 minutes less than package directions; before draining, scoop out and reserve about 1 cup of the pasta cooking water.
While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat; if using, add the thinly sliced small yellow onion and sauté until translucent and starting to brown, about 4 minutes.
Push onions to the side, add 3 minced garlic cloves and 1/2 tsp red pepper flakes if using, cook just until fragrant, 30-45 seconds, dont let the garlic burn or it will taste bitter.
Add the 2 medium zucchini sliced into 1/4 inch rounds in a single layer if possible, let them brown on one side before flipping, about 3-4 minutes per side, you want some color and a bit of chew.
Toss in 1 pint halved cherry tomatoes, stir and let them blister and collapse, 3-5 minutes; use the back of a spoon to gently press a few so they release their juices and make a quick sauce.
Season the veggies with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust, remember the pasta water and Parmesan will add salt too.
Turn the heat to low, add 2 tbsp unsalted butter if using and 1/2 cup freshly grated Parmesan, stir so the cheese melts and the butter makes a silky sauce; add a little reserved pasta water as needed, start with 1/4 cup.
Add the drained pasta to the skillet and toss vigorously, adding more reserved pasta water one tablespoon at a time until the sauce clings to the noodles and everything is well coated.
Remove from heat, stir in 1/4 cup torn fresh basil, taste for seasoning, sprinkle extra Parmesan for serving, plate immediately and enjoy while hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.