Zucchini Tomato Pasta
A fast, fresh, and flavorful vegetarian pasta featuring zucchini, tomatoes, garlic, and fresh herbs. Ready in 20 minutes, it’s light, nutritious, and perfect for weeknight meals or simple meal prep.
Equipment
- 1 large ceramic non-stick skillet
- 1 medium pot for boiling pasta
- 1 mixing bowl
- Wooden spoon or spatula
Ingredients
- 7 oz short pasta penne, fusilli, or farfalle
- 2 lbs zucchini cut into bite-sized pieces
- 1 lb grape or cherry tomatoes halved
- 3 tbsp extra virgin olive oil divided
- 6 garlic cloves minced
- ⅓ cup Parmesan cheese grated
- 1 cup fresh parsley chopped (or 1/2 cup fresh basil)
- 1 tsp salt
- Ground black pepper to taste
Instructions
- Prepare the Pasta: Start by bringing a medium pot of water to a rolling boil. Add a generous pinch of salt to season the water—it enhances the pasta’s flavor as it cooks. Add 7 ounces of your chosen short pasta, such as penne, fusilli, or farfalle. Cook the pasta according to package instructions, but remove it 2–3 minutes early to keep it al dente, firm yet tender. Once done, drain the pasta in a colander, reserving a small cup of pasta water to adjust the sauce later if needed. Set the pasta aside while preparing the vegetables.
- Sauté the Zucchini: Place a large ceramic non-stick skillet over medium-high heat and allow it to warm for about 1–2 minutes. Swirl in 1 tablespoon of extra virgin olive oil to lightly coat the skillet. Add the chopped zucchini (2 pounds, cut into bite-sized pieces) and spread them evenly in the pan. Cook the zucchini for approximately 5 minutes, stirring occasionally with a wooden spoon or spatula. The goal is to achieve tender yet slightly crisp zucchini, lightly golden on the edges. Once cooked, transfer the zucchini to a mixing bowl and set aside.
- Cook the Tomatoes: Without washing the skillet, return it to the heat and add another 1 tablespoon of olive oil. Once the oil shimmers, add 1 pound of halved grape or cherry tomatoes. Cook them gently for about 3 minutes, stirring occasionally to ensure they soften but do not turn to mush. The tomatoes should release some of their juices, creating a lightly flavorful base for the pasta.
- Infuse Garlic Flavor: Add 6 minced garlic cloves to the tomatoes in the skillet. Stir continuously for 1 minute to avoid burning. The garlic will infuse the oil and tomatoes with a rich, aromatic flavor, forming the backbone of your dish’s savory taste. Keep a close eye on the garlic—overcooking can make it bitter.
- Combine Pasta and Vegetables: Turn off the heat and immediately add the partially cooked pasta and the sautéed zucchini back into the skillet with the tomatoes and garlic. Drizzle the remaining 1 tablespoon of olive oil over the mixture. Sprinkle in 1 teaspoon of salt and freshly ground black pepper to taste. Using a wooden spoon or spatula, toss everything together gently but thoroughly so that the pasta, zucchini, and tomatoes are evenly coated with the garlicky olive oil.
- Add Herbs and Cheese: Finely chop 1 cup of fresh parsley (or 1/2 cup of basil for a sweeter, aromatic flavor) and sprinkle it evenly over the pasta mixture. Follow with 1/3 cup of grated Parmesan cheese. Toss gently again to ensure every bite has a balance of pasta, vegetables, herbs, and cheese. If you prefer a slightly creamier consistency, add 1–2 tablespoons of reserved pasta water and mix until it reaches your desired texture.
- Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasoning as needed. Add extra salt or pepper if desired, or a light drizzle of olive oil for extra richness. This step ensures that the flavors are perfectly balanced and that each serving is deliciously seasoned.
- Serve and Garnish: Divide the pasta among four plates or bowls. Optionally, sprinkle a little extra Parmesan cheese or a few fresh herb leaves on top for presentation. Serve immediately while warm. The result is a colorful, aromatic, and wholesome dish with tender zucchini, juicy tomatoes, al dente pasta, and a subtle garlicky-cheesy finish.
- Enjoy Mindfully: Encourage your family or guests to savor the textures and flavors—the crisp-tender zucchini, the juicy burst of tomatoes, the richness of Parmesan, and the fresh herby notes all come together in every bite. This is a perfect weeknight dinner, meal-prep option, or light, satisfying vegetarian meal.
Notes
- Use firm, fresh zucchini for the best texture—overripe zucchini can become mushy when sautéed.
- Cherry or grape tomatoes are preferred for their sweetness and juiciness, but plum tomatoes can work if halved and slightly pressed.
- Grate Parmesan fresh for better flavor; pre-grated varieties can be convenient but are less creamy and aromatic.
- Taste and adjust seasoning at the end—sometimes a pinch of salt or pepper makes a big difference.
- This pasta cooks in just 20 minutes, making it ideal for a fast weeknight dinner or simple meal prep for the week ahead.
