Tomato Zucchini Pasta (Printable)

Fresh zucchini and ripe tomatoes tossed with pasta in olive oil, garlic, and basil. Ready in 30 minutes.

# Ingredient List:

→ Vegetables

01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
03 - 3 cloves garlic, minced
04 - 1 small onion, chopped

→ Pasta

05 - 12 oz spaghetti or penne

→ Sauces & Oil

06 - 3 tbsp extra virgin olive oil
07 - 1/4 cup freshly grated Parmesan cheese
08 - 1/4 cup chopped fresh basil

→ Seasonings

09 - 1 tsp salt, plus additional for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining thoroughly.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Add sliced zucchini to the skillet and sauté for 4-5 minutes, stirring occasionally, until beginning to soften and develop light golden edges.
04 - Stir in halved cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until tomatoes start to break down and release their juices, and zucchini is fully tender.
05 - Add drained pasta to the skillet with the vegetable mixture. Pour in reserved pasta water as needed to create a light, cohesive sauce. Toss everything together thoroughly for 1-2 minutes over low heat.
06 - Remove skillet from heat. Stir in fresh basil and half the Parmesan cheese until evenly distributed. Serve immediately in bowls, topped with remaining Parmesan and extra fresh basil leaves.

# Expert Tips:

01 -
  • Everything comes together in one pan while the pasta boils, meaning minimal cleanup and maximum flavor
  • The vegetables release their natural juices to create a light sauce that feels luxurious without being heavy
  • This recipe works with whatever vegetables you have on hand, making it perfect for those use-up-the-produce days
02 -
  • Reserving pasta water is not optional, it's what transforms this from a dry pasta dish into something with a velvety coating
  • Don't overcrowd the pan when cooking the vegetables or they'll steam instead of sauté, working in batches if your skillet is small
  • The vegetables should still have some texture when you add the pasta, not be completely soft
03 -
  • If your zucchinis are large, scoop out the seeds with a spoon before slicing to prevent the dish from becoming watery
  • Room temperature ingredients help everything come together more smoothly, so take your cheese out of the fridge while you cook

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