Description
Tomato Zucchini Pasta is a quick and colorful main-course that celebrates summer’s bounty with fresh zucchini, cherry tomatoes, and savory herbs. Perfect for a weeknight dinner, this versatile dish is tossed in a simple olive oil sauce and finished with Parmesan and basil for extra flavor.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, penne, or your choice)
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 1 small onion, diced
- 3 garlic cloves, minced
Seasonings & Herbs
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon fresh basil
- Salt and black pepper, to taste
Toppings
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package directions until al dente. Drain and set aside.
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2 minutes until soft. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables: Add the sliced zucchini and halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the zucchini is tender and the tomatoes begin to break down and release their juices.
- Season: Stir in the red pepper flakes (if using), dried oregano, basil, and season generously with salt and black pepper. Let the mixture simmer for another 2-3 minutes to allow flavors to meld.
- Combine and Serve: Add the drained pasta to the skillet and toss well to coat with the tomato-zucchini sauce. Sprinkle with grated Parmesan cheese if desired and top with fresh basil leaves before serving.
Notes
- Use gluten-free pasta for a gluten-free option.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- Add cooked chicken, shrimp, or white beans for extra protein.
- The dish is excellent served hot or at room temperature.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 360
- Sugar: 7g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 5mg