Name: Pasta with Zucchini and Tomatoes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 7 oz short pasta (penne, fusilli, or farfalle); 2 lbs zucchini (chopped in bite-sized pieces); 1 lb grape tomatoes or cherry tomatoes (cut in halves); 3 tbsp olive oil (extra virgin); 6 garlic cloves (minced); 1/3 cup Parmesan cheese (grated); 1 cup fresh parsley or 1/2 cup basil (finely chopped); 1 tsp salt; Ground black pepper (to taste)

Jump to Recipe

If you’re searching for a weeknight dinner that balances fresh flavors, satisfying textures, and ease, look no further than Pasta with Zucchini and Tomatoes. This vibrant dish is a celebration of summery vegetables tossed with golden pasta, singing with pops of sweet grape tomatoes and the subtle earthiness of zucchini. Finished off with a flourish of garlic, fresh herbs, and a generous shower of Parmesan, it’s honest Italian-inspired comfort that comes together in a flash. Trust me, it’s the kind of meal you’ll want to make again and again.

Pasta with Zucchini and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pasta with Zucchini and Tomatoes plays a starring role, bringing a unique flavor, color, or texture to your plate. With just a handful of pantry staples and fresh produce, you’ll be amazed at the delicious, sunny taste you can achieve. Here’s what you need and why you shouldn’t skip a single one:

Short pasta (7 oz): Penne, fusilli, or farfalle are perfect for soaking up the light sauce and catching bits of veggies in every forkful.
Zucchini (2 lbs, chopped): The heart of the dish, zucchini turns wonderfully tender and absorbs all the garlicky, herby flavors.
Grape or cherry tomatoes (1 lb, halved): These add bright bursts of juiciness that balance and sweeten the overall dish.
Extra virgin olive oil (3 tbsp): Choose a good one; its peppery richness ties the vegetables and pasta together beautifully.
Garlic (6 cloves, minced): Six whole cloves may seem like a lot, but trust me, it makes the sauce sing without overpowering.
Parmesan cheese (1/3 cup, grated): Adds a salty, nutty depth and creamy finish you’ll crave in every bite.
Fresh parsley (1 cup) or basil (1/2 cup), finely chopped: Either herb brightens the finished dish and adds classic Italian fragrance.
Salt (1 tsp): Essential to wake up all the flavors.
Ground black pepper (to taste): A few cracks bring mellow heat and balance everything out.

How to Make Pasta with Zucchini and Tomatoes

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil and cooking your pasta. Make sure to undercook it just slightly by 2 to 3 minutes from the package instructions. This ensures it’s perfectly al dente and won’t become mushy when tossed with the hot veggies in the skillet. Drain and set aside, but save just a splash of the pasta water to loosen the sauce later if needed.

Step 2: Sauté the Zucchini

While your pasta is bubbling away, grab your biggest nonstick skillet and swirl in one tablespoon of that glorious olive oil. Turn the heat to medium-high, toss in the chopped zucchini, and sauté for about five minutes, stirring now and then. You want those pieces ever so slightly golden and just tender — not mushy. Scoop the zucchini out to a bowl and keep it handy for later.

Step 3: Cook the Tomatoes and Garlic

Back to the stove! Add another tablespoon of olive oil to the same skillet. Toss in the halved grape tomatoes and let them cook for three minutes, stirring occasionally, until they’re just wrinkled and releasing some of their sweet juices. Now sprinkle in the minced garlic and cook for just one more minute, stirring a few times so the garlic softens but doesn’t brown or burn. The whole kitchen will smell amazing at this point!

Step 4: Finish and Toss Everything Together

Turn off the heat and add the undercooked pasta and sautéed zucchini back into the skillet. Pour over the final tablespoon of olive oil, then sprinkle in the salt, several cracks of freshly ground black pepper, the grated Parmesan, and your choice of fresh parsley or basil. Gently toss everything together until the cheese melts and coats the pasta, and those beautiful veggie pieces nestle into every nook and cranny. Taste, adjust your seasonings if you’d like, and get ready to dive in to your Pasta with Zucchini and Tomatoes!

How to Serve Pasta with Zucchini and Tomatoes

Garnishes

While Pasta with Zucchini and Tomatoes is pretty perfect straight out of the skillet, a few finishing touches can elevate it even further. Consider an extra sprinkle of Parmesan or a flourish of finely chopped herbs for fresh color and aroma. A light drizzle of really good extra virgin olive oil just before serving adds luxurious depth, while a twist of black pepper or a pinch of red pepper flakes gives it a gentle kick.

Side Dishes

This pasta begs for simple, bright sides that won’t overpower the star flavors. A crisp green salad dressed with lemony vinaigrette and a hunk of crusty bread make wonderful companions. If you want to keep the meal vegetarian but classically Italian, try serving with marinated olives or a small caprese salad for a fresh, tangy contrast.

Creative Ways to Present

For special occasions or dinner parties, pile the Pasta with Zucchini and Tomatoes in a large shallow bowl or on a platter. Top with coils of extra herbs and edible flowers to make those garden colors pop. For a fun, casual twist, serve in individual bowls with mini forks or even as a chilled pasta salad at a summer picnic — just squeeze some lemon over the top before packing it up.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pasta with Zucchini and Tomatoes, lucky you! Let the dish cool to room temperature, then transfer to an airtight container. It will keep very well in the refrigerator for up to three days, and the flavors often meld and intensify overnight, making for a delicious next-day lunch.

Freezing

While it’s best enjoyed freshly made, you can freeze Pasta with Zucchini and Tomatoes if needed. Place cooled pasta in freezer-safe containers or bags, squeezing out excess air. Note that the zucchini and tomatoes may become slightly softer upon thawing, but the dish will still be hearty and tasty. Freeze for up to one month for best quality.

Reheating

To reheat, simply transfer your pasta to a skillet with a splash of water or broth to help loosen up the sauce. Warm gently over medium heat, tossing until hot throughout. If you prefer, you can microwave individual servings, stirring halfway through. Finish with a little fresh Parmesan and herbs to revive the flavors!

FAQs

Can I use a different type of pasta?

Absolutely! While penne, fusilli, and farfalle are lovely because they catch the vegetables and sauce so well, feel free to use any short shape you have on hand. Even long noodles like spaghetti can work — just be sure to toss thoroughly so the veggies don’t slip to the bottom.

What if I don’t have fresh herbs?

Fresh parsley or basil really boost the brightness of Pasta with Zucchini and Tomatoes, but if you’re out, dried herbs can work in a pinch. Use about 1/3 the amount of dried as you would fresh, and add them to the skillet with the tomatoes so their flavors have a chance to bloom.

How can I make this vegan?

This recipe is vegetarian to start, but making it vegan is simple: just skip the Parmesan or use a dairy-free alternative. You could also sprinkle on some nutritional yeast or toasted breadcrumbs for added flavor and crunch.

Can I add protein to this dish?

Definitely! Grilled shrimp, sautéed chicken, or even chickpeas make great additions to Pasta with Zucchini and Tomatoes. Just cook your protein separately and toss it in during the last step, making this already flexible recipe even more satisfying.

Is this dish kid-friendly?

Kids tend to love the mild sweetness of sautéed zucchini and tomatoes, especially when coated in cheese. If your little ones are wary of veggies, chop them a bit smaller and watch the whole dish disappear! It’s a wonderful, colorful way to sneak in extra nutrients.

Final Thoughts

I genuinely hope you’ll give Pasta with Zucchini and Tomatoes a try in your own kitchen. Every bite is bursting with fresh flavors and comforting textures, making it a shining example of how a handful of humble ingredients can create something truly special. Don’t be surprised if this becomes one of your go-to recipes — my family asks for it all year round!

Pasta with Zucchini and Tomatoes Recipe

★★★★★

4.8 from 23 reviews

Author: Ava
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Pasta with Zucchini and Tomatoes recipe is a delightful combination of tender pasta, flavorful zucchini, and juicy tomatoes, all tossed in a garlic-infused olive oil dressing. With a sprinkle of Parmesan cheese and fresh herbs, this dish is a perfect balance of freshness and comfort.

Ingredients

Scale

Pasta:

7 oz short pasta (penne, fusilli, or farfalle)

Zucchini:

2 lbs zucchini (chopped in bite-sized pieces)

Tomatoes:

1 lb grape tomatoes or cherry tomatoes (cut in halves)

Other Ingredients:

3 tbsp olive oil (extra virgin)
6 garlic cloves (minced)
1/3 cup Parmesan cheese (grated)
1 cup fresh parsley or 1/2 cup basil (finely chopped)
1 tsp salt
Ground black pepper (to taste)

Instructions

Cook the Pasta: Cook pasta according to package instructions, undercooking by 2-3 minutes until al dente. Drain and set aside.
Sauté Zucchini: In a skillet, sauté zucchini in 1 tbsp of oil for 5 minutes. Transfer to a bowl.
Cook Tomatoes: In the same skillet, cook tomatoes in 1 tbsp of oil for 3 minutes. Add garlic and cook for 1 more minute.
Combine Ingredients: Turn off heat. Add cooked pasta, zucchini, remaining oil, salt, pepper, cheese, and herbs. Stir well.
Serve: Adjust seasonings to taste and enjoy!