Fresh Tomato and Zucchini Pasta Recipe for a Light Summer Meal
Tomato and Zucchini Pasta is a vibrant and healthy dish bursting with summer freshness. Juicy tomatoes and tender zucchini combine beautifully with al dente pasta, creating a light yet satisfying meal. The simple ingredients come together in minutes, making it perfect for quick lunches or family dinners. This dish offers a balance of savory garlic, olive oil, and herbs, giving every bite a refreshing Mediterranean flair. It’s colorful, full of nutrients, and ideal for anyone who loves wholesome, garden-fresh flavors. Enjoy this easy, flavorful pasta for a nourishing and comforting homemade meal.
Ingredients Of Tomato and Zucchini Pasta Recipe
For ingredients measurement check recipe card and follow the instructions.
Why You Will Love This Tomato and Zucchini Pasta Recipe
You’ll love this Tomato and Zucchini Pasta for its freshness, simplicity, and delightful balance of flavors. The juicy tomatoes blend perfectly with tender zucchini and aromatic garlic. It’s light, colorful, and ready in under 30 minutes. Perfect for healthy weeknight dinners or as a side dish, it delivers all the Mediterranean comfort without being heavy.
Preparation Process Of Tomato and Zucchini Pasta Recipe
Cook pasta until al dente and set aside. In olive oil, sauté garlic until fragrant, then add tomatoes and zucchini. Let them soften and release juices. Combine the pasta with the sautéed vegetables and seasonings. Toss well and finish with Parmesan and basil. The result is a fresh, flavorful, and wholesome pasta dish.
Step By Step Instructions
Cook the pasta
Boil salted water in a large pot. Add pasta and cook until al dente, about 8–10 minutes. Drain and set aside, reserving a small cup of pasta water.
Sauté the garlic
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant and slightly golden, being careful not to let it burn.
Add zucchini and tomatoes
Add sliced zucchini and cherry tomatoes to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
Combine with pasta
Add the cooked pasta to the skillet with a splash of reserved water. Toss everything together to coat the pasta evenly with the tomato and zucchini mixture.
Season and garnish
Sprinkle salt, pepper, oregano, and Parmesan cheese. Toss once more and top with fresh basil for a fragrant, colorful, and well-balanced finish.
How to Serve?
- Serve with crusty garlic bread
- Top with extra Parmesan cheese
- Pair with grilled chicken or fish
- Add a drizzle of olive oil before serving
- Enjoy with a side salad for a complete meal
Tips & Variations
Use whole wheat pasta for extra fiber.
Top with mozzarella or feta for creaminess.
Use yellow squash along with zucchini.
Add red pepper flakes for spice.
Mix in spinach for more greens.
Add olives or capers for a Mediterranean touch.
Nutrition
- Calories: 360
- Protein: 11g
- Fat: 14g
- Carbohydrates: 47g
- Fiber: 5g
- Sugar: 6g
- Sodium: 460mg
Recipe Card
Tomato and Zucchini Pasta Recipe
Course: Pasta Recipe4 people
servings10
minutes20
minutes360
kcalTomato and Zucchini Pasta is a colorful, fresh, and healthy dish that captures the taste of summer in every bite. Tender zucchini and sweet cherry tomatoes are tossed with perfectly cooked pasta, garlic, and herbs for a light yet flavorful meal. It’s easy to make and ready in under 30 minutes, ideal for weeknights or lunch. The combination of vegetables and Parmesan cheese creates a satisfying texture and taste. Simple, nutritious, and delicious, this pasta recipe brings garden-fresh ingredients together in the most delightful way possible.
Ingredients
Spaghetti or penne pasta 12 ounces
Olive oil 3 tablespoons
Garlic 3 cloves, minced
Cherry tomatoes 2 cups, halved
Zucchini 2 medium, sliced thin
Salt 1 teaspoon
Black pepper ½ teaspoon
Dried oregano ½ teaspoon
Parmesan cheese ½ cup, grated
Fresh basil leaves ¼ cup, chopped
Directions
- Cook the pasta
- Boil salted water in a large pot. Add pasta and cook until al dente, about 8–10 minutes. Drain and set aside, reserving a small cup of pasta water.
- Sauté the garlic
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant and slightly golden, being careful not to let it burn.
- Add zucchini and tomatoes
- Add sliced zucchini and cherry tomatoes to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
- Combine with pasta
- Add the cooked pasta to the skillet with a splash of reserved water. Toss everything together to coat the pasta evenly with the tomato and zucchini mixture.
- Season and garnish
- Sprinkle salt, pepper, oregano, and Parmesan cheese. Toss once more and top with fresh basil for a fragrant, colorful, and well-balanced finish.
Recipe Video
Notes
- Use ripe tomatoes for richer flavor. Don’t overcook zucchini; keep it slightly firm.
- Add a bit of lemon zest for brightness. Use gluten-free pasta if desired.
- Leftovers taste great when reheated with olive oil.
FAQs
Conclusion
Tomato and Zucchini Pasta is a wholesome, easy-to-make dish that celebrates the freshness of seasonal vegetables. With its simple ingredients and vibrant flavors, it’s both nutritious and satisfying. Perfect for busy weeknights or light lunches, this pasta delivers the perfect blend of color, aroma, and taste. Whether served alone or with your favorite protein, it’s a delicious reminder that healthy food can also be full of comfort and flavor.
