Tomato Zucchini Pasta (Print)
Vibrant pasta with tender zucchini, ripe tomatoes, garlic, and fresh herbs for a healthy Italian meal.
# What You 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
# How To Make It:
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.
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. 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 5–6 minutes, letting 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 -
- Everything comes together in one pan while the pasta boils
- It tastes like a fancy restaurant dish but costs almost nothing
- The vegetables practically melt into the sauce so nobody picks them out
02 -
- The pasta water is liquid gold, do not pour it down the drain
- Zucchini keeps cooking after you take it off the heat, so pull it early rather than late
- Adding the herbs at the very end keeps their flavor fresh and bright instead of cooked away
03 -
- Use a box grater for the Parmesan instead of pre grated stuff, it melts so much better into the sauce
- If your cherry tomatoes arent very sweet, add a pinch of sugar to help them break down