Tomato Zucchini Pasta (Printable Version)

Quick Italian-style pasta with tender zucchini, sweet tomatoes, garlic, and basil. A healthy vegetarian meal ready in 30 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 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
08 - 1/4 cup chopped fresh basil

→ Seasonings

09 - 1 tsp salt, plus additional for pasta water
10 - 1/2 tsp black pepper
11 - 1/4 tsp crushed red pepper flakes

# Preparation 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. 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. Serve in bowls, topped with remaining Parmesan and extra basil.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
  • The vegetables release their own natural sauces, creating a silky coating without heavy cream
  • Perfect for those nights when you want something fresh but satisfying
02 -
  • That pasta water is liquid gold, do not skip it, the starch helps bind everything together
  • Cherry tomatoes work better than larger ones because they burst more evenly and release juices faster
  • Adding zucchini before the tomatoes gives it time to develop texture without becoming mushy
03 -
  • Use the widest skillet you have so the vegetables can spread out and caramelize properly instead of steaming
  • If your tomatoes seem especially juicy, you might need to cook the sauce a bit longer to reach that perfect consistency

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