This Zucchini and Tomato Pasta is a quick, vibrant, and wholesome meal ready in just 20 minutes.
Packed with fiber-rich zucchini, antioxidant-loaded tomatoes, and plant-based protein from Parmesan, it delivers a nutritious balance of good fats and low saturated fat.
Perfect for weeknight dinners or effortless meal prep, this pasta is light, satisfying, and incredibly easy to make.
Zucchini Tomato Pasta
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.
Chef’s Secrets: Flavor Enhancing Techniques
To elevate this simple pasta into a truly flavorful dish, focus on layering flavors.
Start by cooking zucchini on medium-high heat until just golden—this caramelization adds a subtle sweetness.
When adding garlic to the tomatoes, ensure the heat is not too high; this prevents bitterness and preserves its aromatic essence.
Tossing the pasta in the skillet off the heat ensures it absorbs the garlicky, tomato-infused olive oil without overcooking.
Finally, finishing with fresh herbs and grated Parmesan right before serving preserves their bright flavors and gives the dish a fresh, restaurant-quality taste.
Serving Suggestions: Delicious Pairing Ideas
This pasta shines as a main dish but can also accompany grilled proteins like chicken, shrimp, or fish for a complete meal.
Pair it with a crisp side salad or a slice of crusty whole-grain bread to soak up the garlicky olive oil.
For a light summer dinner, serve with chilled white wine or sparkling water with a splash of lemon.
Garnishing with extra herbs or a sprinkle of chili flakes can add a punch of flavor and make the presentation pop.
Storage Tips: Keep Fresh And Flavorful
Store any leftover pasta in an airtight container in the refrigerator for up to 24 hours for optimal freshness.
Avoid freezing, as zucchini and tomatoes release water when thawed, which can make the pasta mushy.
To reheat, warm gently in a skillet with a splash of olive oil or reserved pasta water to restore the creamy texture.
If planning ahead, you can prepare the vegetables and herbs separately and toss them with freshly cooked pasta at mealtime for maximum flavor.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While penne, fusilli, or farfalle are ideal for holding sauce, you can substitute with any short pasta.
Long pasta like spaghetti works too, though you may need to cut it for easier tossing with vegetables.
2. Is Parmesan cheese necessary?
Parmesan adds a nutty, savory richness, but you can substitute with Pecorino Romano, Grana Padano, or even a plant-based Parmesan for a vegan-friendly option.
3. Can I make this recipe vegan?
Absolutely! Replace Parmesan with nutritional yeast or a vegan cheese alternative. Use olive oil generously to maintain the creamy, flavorful texture.
4. How can I prevent zucchini from getting soggy?
Cook zucchini on medium-high heat without overcrowding the skillet. Stir occasionally, letting the pieces caramelize slightly. Removing excess moisture before cooking also helps maintain a firm texture.
5. Can I prepare this dish ahead of time?
You can prep the vegetables, chop herbs, and measure spices in advance, but combine everything just before serving.
This prevents the pasta from becoming mushy and preserves the fresh flavors of zucchini, tomatoes, and herbs.
