Tomato Zucchini Pasta (Print Version)

Tender zucchini and ripe tomatoes with garlic, herbs, and Parmesan create this healthy Italian pasta ready in 35 minutes.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved
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

→ Fresh Herbs

10 - 2 tbsp fresh basil leaves, chopped
11 - 1 tbsp fresh parsley, chopped (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook 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.
07 - Serve immediately, topped with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • This pasta captures everything glorious about summer vegetables in under 35 minutes
  • The silky sauce forms right in your pan with barely any effort
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • That pasta water is liquid gold, dont dump it down the drain
  • Zucchini keeps cooking after you remove it from heat, so pull it a minute early
  • Add the garlic only after the onion has started softening so it doesnt burn
03 -
  • Use a microplane to grate the Parmesan directly into the pasta for even distribution
  • Let the pasta rest for 2 minutes off heat before serving so the sauce really clings to every strand

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