Tomato Zucchini Pasta (Print View)
Bright summer pasta with zucchini, cherry tomatoes, garlic, basil and Parmesan; ready in 35 minutes for four.
# 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 ounces dried pasta such as spaghetti, penne, or fusilli
→ Pantry & Dairy
06 - 3 tablespoons extra virgin olive oil
07 - Salt to taste
08 - Freshly ground black pepper to taste
09 - 1/2 teaspoon chili flakes, optional
10 - 1/4 cup freshly grated Parmesan cheese or vegetarian hard cheese
→ Fresh Herbs
11 - 2 tablespoons fresh basil leaves, chopped, plus extra for garnish
12 - 1 tablespoon fresh parsley, chopped, optional
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package directions. Reserve 1/2 cup of cooking water, then drain.
02 - While 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 - Stir in the minced garlic and zucchini; cook for about 5 minutes, stirring occasionally, until zucchini is tender but not mushy.
04 - Add tomatoes and chili flakes, if using. Season with salt and pepper. Cook for 5 to 6 minutes until tomatoes soften and release their juices.
05 - Add drained pasta to the skillet with half the reserved pasta water. Toss to evenly coat, adding more water as needed for a silky texture.
06 - Remove from heat, stir in Parmesan cheese, basil, and parsley. Adjust seasoning to taste.
07 - Serve immediately, garnished with extra Parmesan and fresh basil if desired.
# Expert Hints:
01 -
- The sauce practically makes itself in the pan, so you can focus on good music and a glass of wine.
- It's fresh, light, and absolutely sings of summer herbs—which made it my go-to when I want dinner to feel special but easy.
02 -
- If you overcook the zucchini, the sauce gets watery and loses all its freshness—keep a close eye and test early.
- Reserving the pasta water felt unnecessary at first, but it truly makes the sauce cling to the noodles in the best way.
03 -
- Start with your skillet hot, but never rush the vegetables—let them sweeten and soak up flavor.
- A final drizzle of good olive oil at the table makes each serving special, and a little extra cheese never hurt anyone.