Tomato Zucchini Pasta (Print Version)
Light Italian pasta with fresh zucchini, tomatoes, and basil. Ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 2 cups cherry tomatoes, halved (or 3 medium ripe tomatoes, diced)
03 - 3 cloves garlic, minced
04 - 1 small onion, chopped
→ Pasta
05 - 12 oz spaghetti or penne
→ Sauces & Oil
06 - 3 tbsp extra virgin olive oil
07 - 1/4 cup freshly grated Parmesan cheese (optional, or vegan Parmesan)
08 - 1/4 cup chopped fresh basil
→ Seasonings
09 - 1 tsp salt, plus more for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté 2-3 minutes until softened. Add garlic and cook 1 minute more.
03 - Add zucchini to the skillet and sauté 4-5 minutes, until starting to soften.
04 - Stir in tomatoes, salt, pepper, and red pepper flakes (if using). Cook 5-7 minutes, until tomatoes break down and zucchini is tender.
05 - Add drained pasta to the skillet, along with reserved pasta water as needed for saucy consistency. Toss well.
06 - Remove from heat. Stir in basil and half the Parmesan, if using. Serve in bowls, topped with remaining Parmesan and extra basil.
# Expert Tips:
01 -
- It comes together in the time it takes to boil pasta, making it perfect for those nights when you want something homemade but dont have hours to spend cooking.
- The combination of sweet tomatoes and tender zucchini creates a light sauce that feels substantial without leaving you overly full.
02 -
- That pasta water is not optional, it is the secret that transforms this from pasta with vegetables on top into a cohesive dish where every strand is coated and every bite tells the same story.
- Cherry tomatoes work better than large ones here because their skins burst and release juices gradually, while diced tomatoes can sometimes turn watery before they break down.
03 -
- Don't rush the vegetable step, letting the zucchini take on color and the tomatoes properly break down is what builds depth of flavor.
- Grate your Parmesan fresh from a wedge, because the pre grated stuff has anti caking agents that prevent it from melting properly into the dish.