Fresh Tomato Zucchini Pasta Recipe

Introduction

This Tomato Zucchini Pasta is a simple, fresh dish perfect for a quick weeknight dinner. Combining tender zucchini and ripe tomatoes with garlic and olive oil creates a light yet flavorful meal that everyone will enjoy.

Ingredients

• 200g pasta
• 1 medium zucchini, sliced
• 2 ripe tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large pan over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
3. Step 3: Add the zucchini slices to the pan and cook for 3-4 minutes until slightly tender.
4. Step 4: Stir in the chopped tomatoes and cook for another 3 minutes until the tomatoes soften.
5. Step 5: Toss the cooked pasta into the pan with the vegetables, mixing well to combine. Serve immediately.

Tips & Variations

• For extra flavor, sprinkle freshly grated Parmesan cheese over the pasta before serving.
• Add red pepper flakes if you like a bit of heat.
• Swap zucchini for yellow squash or add spinach for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of olive oil or water if the pasta feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well and can add a richer sauce-like consistency if you prefer.

What type of pasta works best for this recipe?

Any pasta shape you like can work, but short shapes like penne or fusilli hold the sauce and vegetables nicely.

Fresh Tomato Zucchini Pasta Recipe

Print Recipe

★★★★★

4.8 from 557 reviews

A light and flavorful Tomato Zucchini Pasta that combines al dente pasta with sautéed fresh zucchini, ripe tomatoes, and garlic in a fragrant olive oil base, perfect for a quick and healthy weeknight meal.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis, sliced
• 3 medium ripe tomatoes, diced
• 3 cloves garlic, minced

Pasta

• 8 ounces pasta (such as penne or spaghetti)

Other

• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
2. Sauté Vegetables: In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add sliced zucchini and cook for 5-7 minutes until tender, stirring occasionally. Then add the diced tomatoes and cook for an additional 3-4 minutes until they soften and release their juices. Season with salt and pepper to taste.
3. Combine and Serve: Add the cooked pasta to the skillet with the sautéed vegetables. Toss well to combine, adding reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly. Adjust seasoning if necessary. Garnish with fresh basil or parsley if desired. Serve warm.

Notes

• For added protein, consider topping with grated Parmesan or adding cooked chicken.
• If you prefer a spicy kick, add red pepper flakes while sautéing garlic.
• Use fresh, ripe tomatoes for the best flavor or substitute with canned diced tomatoes when out of season.
• This dish is best served immediately but can be stored in the refrigerator for up to 2 days.

Keywords: Tomato Zucchini Pasta, Italian pasta recipe, vegetarian pasta, quick pasta meal, sautéed vegetables, healthy pasta dish