Tomato Zucchini Pasta (Print)
Tender zucchini and ripe tomatoes with garlic and herbs create this simple Italian pasta ready in 35 minutes.
# What You Need:
→ 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 oz dried pasta (spaghetti, penne, or fusilli)
→ Pantry & Dairy
06 - 3 tbsp extra virgin olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1/2 tsp chili flakes (optional)
09 - 1/4 cup freshly grated Parmesan cheese (or vegetarian hard cheese)
→ Fresh Herbs
10 - 2 tbsp fresh basil leaves, chopped (plus extra for garnish)
11 - 1 tbsp fresh parsley, chopped (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent.
03 - Add garlic and zucchini to the skillet and cook, stirring occasionally, for about 5 minutes, until zucchini is tender but not mushy.
04 - Add tomatoes and chili flakes (if using); season with salt and pepper. Cook for another 5–6 minutes, letting the tomatoes soften and release their juices.
05 - Add cooked pasta to the skillet along with half of the reserved pasta water. Toss to combine, adding more water as needed for a silky sauce.
06 - Remove from heat, stir in Parmesan, basil, and parsley. Adjust seasoning to taste. Serve immediately, topped with extra Parmesan and fresh basil if desired.
# Expert Tips:
01 -
- Its the perfect way to use up an abundance of summer vegetables without much effort
- The sauce creates itself while the pasta cooks, making cleanup almost nonexistent
02 -
- The pasta water is not optional, it creates the emulsion that binds the vegetables into a sauce
- Do not overcrowd the pan or the zucchini will steam instead of developing flavor
03 -
- Cut zucchini and tomatoes to similar sizes so they cook at the same rate
- Reserve more pasta water than you think you need, it is better to have too much than too little