Tomato Zucchini Pasta (Print Version)
Zucchini and ripe tomatoes with garlic, olive oil, basil, and Parmesan for a bright, quick pasta in 35 minutes.
# Ingredient List:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved or 2 large ripe tomatoes, diced
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
→ Pasta
05 - 12 ounces dried pasta such as spaghetti, penne, or fusilli
→ Pantry & Dairy
06 - 3 tablespoons extra virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1/2 teaspoon chili flakes, optional
09 - 1/4 cup freshly grated Parmesan cheese or vegetarian hard cheese
→ Fresh Herbs
10 - 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
11 - 1 tablespoon fresh parsley, chopped, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic and sliced zucchini to the skillet and cook, stirring occasionally, for about 5 minutes, until the zucchini is tender but not mushy.
04 - Add cherry tomatoes and chili flakes if using. Season with salt and pepper. Cook for another 5 to 6 minutes, letting the tomatoes soften and release their juices.
05 - Add the cooked pasta to the skillet along with half of the reserved pasta water. Toss to combine, adding more water as needed to achieve a silky sauce.
06 - Remove the skillet from heat. Stir in Parmesan, basil, and parsley. Taste and adjust seasoning as needed.
07 - Serve immediately, garnished with extra Parmesan and fresh basil if desired.
# Expert Advice:
01 -
- This pasta reveals its best secrets when eaten straight from the pan, with every bite bursting with herby freshness.
- It became my lifeline dinner the summer I tried to cook lighter, because it's filling yet leaves you feeling so energized.
02 -
- I once let the zucchini cook unattended and ended up with a soggy mess—keep an eye and stir often for the best texture.
- Saving that bit of pasta water makes the sauce cling beautifully, turning everything velvety and moist.
03 -
- Nudge all your veggies to one side of the pan to encourage some browning before mixing—color equals flavor.
- Finishing with freshly torn basil instead of pre-chopped keeps the aroma magical all the way to the table.