This vibrant pasta with tomatoes and zucchini is a quick, satisfying, and nutrient-packed meal perfect for busy weeknights.
Bursting with fresh vegetables, it’s rich in fiber and plant-based protein while staying low in saturated fat.
The olive oil adds heart-healthy good fats, and the combination of zucchini and cherry tomatoes makes it light yet filling.
It’s a simple, wholesome option that’s ready in about 30 minutes.
Zucchini and Tomatoes Pasta
Equipment
- 1-Large pot
- 1 large non-stick sauté pan
- 1 knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1-Colander
Ingredients
Pasta:
- 220 grams 8 oz pasta (penne, fusilli, or spaghetti)
Vegetables & Flavorings:
- 1 tablespoon olive oil extra virgin preferred
- ½ red onion diced
- 450 grams 1 lb zucchini, diced
- ¼ teaspoon chili flakes optional
- 300 grams 10 oz cherry tomatoes, halved
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
Optional Toppings:
- 1 tablespoon extra virgin olive oil for drizzling
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Prepare Pasta Water: Fill a large pot with at least 4-5 liters of water. Add a generous pinch of salt to season the water, which will enhance the pasta’s flavor while cooking. Place the pot over high heat and bring it to a rolling boil. This step is crucial to ensure the pasta cooks evenly and develops the right texture.
- Cut and Prep Vegetables: While waiting for the water to boil, prepare your vegetables. Dice the red onion into small, even pieces to allow them to cook gently and release their sweetness. For the zucchini, trim the ends, then slice it lengthwise into halves. Scoop out the seeds and cut the zucchini into ½-inch cubes, ensuring uniform size for even cooking. Halve the cherry tomatoes to release their natural juices quickly while cooking. Keep all ingredients close at hand for a smooth cooking process.
- Cook the Pasta: Once the water is boiling, add your pasta to the pot. Stir immediately to prevent sticking. Cook according to the package instructions until al dente—tender but still slightly firm to the bite. This texture ensures the pasta holds up when tossed with the vegetables. Before draining, reserve about ½ cup of the starchy pasta water; this will help adjust the sauce consistency later. Drain the pasta using a colander and set aside.
- Heat the Oil and Sauté Onion: In a large non-stick sauté pan, pour in 1 tablespoon of olive oil and place it over medium heat. Once warm, add the diced red onions. Cook gently for 5-6 minutes, stirring frequently, until the onions turn soft and a pale purple color. Be careful not to brown the onions, as you want them to create a sweet, delicate base for the dish.
- Add Zucchini and Seasoning: Add the diced zucchini to the pan along with a pinch of salt, freshly ground black pepper, and optional chili flakes. Stir well to combine. Cook over medium-high heat for about 10 minutes, tossing occasionally, until the zucchini is tender yet retains a slight crunch. This step ensures the vegetable maintains its vibrant color and fresh flavor.
- Cook Tomatoes to Release Juices: Add the halved cherry tomatoes to the zucchini and onions. Stir gently and cook for 4-5 minutes until the tomato skins start to burst and release their natural juices. Taste the mixture and adjust seasoning with additional salt and pepper if needed. This creates a light, flavorful sauce that naturally coats the pasta.
- Combine Pasta and Vegetables: Add the cooked pasta directly into the sauté pan with the vegetables. Sprinkle in the chopped fresh parsley and toss gently to combine all ingredients. If the pasta seems dry, add a splash of the reserved pasta water to achieve a moist, cohesive texture. This step ensures every bite is coated with the flavorful vegetable juices.
- Final Taste Check: Taste the combined pasta and vegetables to make sure the seasoning is balanced. Add more salt, black pepper, or chili flakes according to your preference. This final taste check ensures a perfectly seasoned dish.
- Serve with Optional Toppings: Remove the pan from heat and transfer the pasta to serving plates. For extra flavor and richness, drizzle with a little extra virgin olive oil, grind fresh black pepper on top, and sprinkle with grated Parmesan cheese if desired. Garnish with additional fresh parsley for a bright, fresh finish.
- Enjoy Immediately: Serve this dish while warm for the best flavor and texture. The pasta is best enjoyed immediately to savor the freshness of the zucchini, the burst of juicy tomatoes, and the aromatic herbs. This simple, wholesome meal is perfect for a quick weeknight dinner or a nutritious family lunch.
Notes
- Use fresh, firm zucchini and ripe cherry tomatoes for optimal flavor and texture.
- Keep the zucchini slightly crisp while cooking; overcooked zucchini can become mushy and watery.
- Reserve pasta cooking water—it’s essential for adjusting the sauce consistency without adding extra oil or cream.
- Stir the pasta gently when combining with vegetables to avoid breaking the zucchini or tomatoes.
- This dish is naturally vegan, but adding a sprinkle of Parmesan cheese adds extra richness if desired.
- For extra flavor, sauté onions slowly over medium heat to develop sweetness without browning.
Chef’s Secrets: Enhancing Flavor And Texture
One secret to making this pasta truly exceptional is in the careful handling of your vegetables.
Cooking the onions slowly releases their natural sweetness, which forms a gentle flavor base.
When sautéing zucchini, aim for a tender-crisp texture to maintain freshness and color.
Adding cherry tomatoes later ensures they burst and create a light, flavorful sauce naturally.
Finally, tossing the pasta with a little reserved pasta water binds everything together, making each bite perfectly moist and cohesive.
A drizzle of high-quality extra virgin olive oil at the end elevates the dish with rich, fruity notes and enhances the overall mouthfeel.
Serving Suggestions: Perfect Pairings And Presentation
This colorful pasta pairs beautifully with a simple green salad or lightly roasted vegetables for a complete meal.
For protein, consider adding grilled tofu, chickpeas, or a handful of toasted pine nuts.
Serve it straight from the pan or plate it elegantly with a sprinkle of fresh parsley and grated Parmesan.
A side of crusty whole-grain bread works well to soak up any remaining juices.
For a light, summer-friendly touch, finish with a squeeze of fresh lemon juice to brighten the flavors.
Storage Tips: Keeping Pasta Fresh Longer
Leftovers store well in an airtight container in the refrigerator for up to three days.
To prevent the pasta from drying out, add a splash of reserved pasta water before reheating.
Gently warm in a non-stick pan over medium-low heat or use the microwave, stirring halfway through to ensure even heating.
Avoid reheating multiple times, as repeated heat can cause zucchini to become mushy.
This pasta can also be prepped in advance cook the vegetables and pasta separately, then combine just before serving to maintain texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Absolutely! Penne, fusilli, spaghetti, or even farfalle all work well. Just adjust cooking time according to package instructions to ensure al dente texture.
2. Is this recipe vegan-friendly?
Yes, it’s completely plant-based. Parmesan cheese is optional—omit it or use a vegan alternative to keep the dish fully vegan.
3. How can I make this dish spicier?
Increase the chili flakes or add a pinch of cayenne pepper while cooking the zucchini. Start with a small amount and adjust to taste.
4. Can I freeze this pasta?
While it can be frozen, the zucchini may become slightly watery upon thawing. For best results, freeze the pasta and vegetables separately or consume fresh within three days.
5. How do I prevent the pasta from sticking?
Stir frequently while cooking and make sure to reserve some pasta water. Tossing the pasta with the water and olive oil after draining prevents clumping and keeps it saucy.
