Tomato Zucchini Pasta – Quick, Fresh & Easy Recipe

One bite of this tomato zucchini pasta takes me back to late-summer dinners on the porch, where garden-fresh zucchini and sun-warmed cherry tomatoes were the stars. This dish is light, vibrant, and ridiculously easy — the kind of meal that tastes like it took hours but comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Tomato Zucchini Pasta

This tomato zucchini pasta is the answer to weeknights when you’re craving something fresh but don’t want a lot of fuss. With less than 10 ingredients, it brings together tender pasta, juicy cherry tomatoes, and sautéed zucchini for a colorful, Italian-inspired bowl of comfort. It’s perfect for lunch, dinner, or even meal-prepping for the week. You’ll love that it:

• Uses fresh, seasonal vegetables
• Cooks in one pan (less mess!)
• Easily adapts to your pantry and taste
• Feels light but satisfying
• Comes together in under 30 minutes

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Ingredients You’ll Need

Here’s everything to have on hand for your tomato zucchini pasta:

• Pasta: Penne, rotini, or spaghetti — or go gluten-free!
• Zucchini: Sliced into half moons for a tender bite with a bit of snap.
• Cherry or grape tomatoes: Their natural sweetness shines when blistered.
• Garlic: Fresh minced garlic brings aromatic depth.
• Olive oil: A must for that sautéed richness.
• Red pepper flakes (optional): For a hint of heat.
• Parmesan cheese: Freshly grated for creaminess.
• Fresh basil: The final touch of brightness.
• Optional add-ins: Grilled chicken, chickpeas, or even a handful of baby spinach work beautifully.

How to Make Tomato Zucchini Pasta (Step-by-Step)

Step 1 – Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta of choice and cook until al dente—tender with just a bit of chew. Drain and set aside, reserving about ½ cup of pasta water just in case you want to loosen the sauce later.

Step 2 – Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the minced garlic and let it sizzle for about 1 minute, just until fragrant (don’t let it brown). Toss in your halved cherry tomatoes and let them blister and soften for 3–4 minutes. Then, add the zucchini, a pinch of salt and pepper, Italian seasoning, and red pepper flakes. Sauté another 3–4 minutes, stirring occasionally, until the zucchini is just tender.

Step 3 – Combine and Finish

Add your cooked pasta directly to the skillet. Sprinkle in the grated Parmesan and toss everything together until well combined. If things look dry, splash in a bit of that reserved pasta water. Taste and adjust the seasoning. Serve warm, garnished with torn fresh basil.

Recipe Variations & Substitutions

• Add protein: Stir in grilled chicken, pan-seared shrimp, or even tofu for a heartier dish.
• Switch up the veggies: Try yellow squash, bell peppers, or mushrooms based on what’s in season.
• Make it vegan: Skip the Parmesan or use a dairy-free cheese alternative like nutritional yeast.
• Add spice or cream: A spoonful of pesto or a splash of cream transforms this dish into something extra cozy.

Pro Tips for the Best Results

• Use fresh zucchini that’s firm and not too large (larger ones can be watery).
• Don’t overcook the veggies — they should still have some bite to them.
• Save that pasta water — it’s liquid gold for adjusting sauce texture.
• Freshly grated cheese always melts better and packs more flavor than pre-shredded.

Looking for more ways to use zucchini? Don’t miss this creamy zucchini pasta sauce or this easy cheesy zucchini bake for weeknight dinners — both are cozy favorites in my kitchen. Or keep it simple with this crisp sautéed zucchini side dish.

Storage & Reheating Tips

Leftovers? You’re covered.

• Store any cooled pasta in an airtight container in the fridge for up to 4 days.
• To reheat, warm gently in a skillet with a splash of water or broth to loosen things up.
• This one isn’t ideal for freezing — zucchini tends to get mushy when thawed.

Frequently Asked Questions

For more real-food kitchen inspo, follow along on Pinterest or join the cozy crew over on Facebook. Happy cooking!

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