I created a Tomato Zucchini Pasta that reimagines Pasta And Zucchini with a surprising spice and a clever pantry shortcut you’ll want to try.

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I stumbled on this Tomato Zucchini Pasta and it stopped me in my tracks. I like recipes that are simple but punchy, and this one hits both.

Juicy cherry tomatoes and bright zucchini mingle in ways I didn’t expect, making each forkful kinda addictive. I was skeptical at first, cause it seems like another entry in the endless Pasta And Zucchini pile, but it’s not.

It belongs on those Fresh Summer Dinner Recipes lists you save for company, yet it’s so easy you wont feel like you cooked. Trust me, you will want seconds and then wonder why you waited so long.

Ingredients

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Pasta gives carbs for energy, some protein, filling comfort food, soaks flavors.
Zucchini is light, high in fiber and water, mild taste, cooks fast and soaks sauce.
Cherry tomatoes add sweetness and acidity, vitamin C, juicy bursts that brighten every bite.
Olive oil adds richness, healthy fats, glossy finish and helps sticky flavors cling.
Garlic gives pungent savory punch, antibacterial perks, cooks fast and smells amazing.
Parmesan brings salty umami, protein and calcium, melts into creamy bites.
Basil is aromatic, adds fresh herbal lift, little vitamin A, tears up easily.
Lemon zest and juice add bright acidity, wakes flavors, small vitamin C boost.

Ingredient Quantities

12 ounces pasta (spaghetti or penne)

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1 small yellow onion, finely chopped optional

2 medium zucchini, sliced into half moons

1 pint cherry tomatoes halved about 2 cups

1/4 cup dry white wine optional

1 tablespoon butter optional

1/2 cup grated Parmesan plus more for serving

1/4 cup fresh basil leaves roughly chopped

1/2 teaspoon red pepper flakes

Kosher salt to taste

Freshly ground black pepper to taste

1/2 cup reserved pasta cooking water

Zest and juice of 1 lemon optional

How to Make this

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1. Bring a large pot of water to a rolling boil, salt it well with kosher salt (should taste like the sea), then cook 12 ounces pasta until just al dente, usually 8 to 10 minutes; before draining scoop out and reserve 1/2 cup pasta cooking water.

2. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat; if using, add the finely chopped yellow onion and cook until translucent about 3 minutes.

3. Add the 2 sliced zucchini to the skillet, spread them in a single layer if you can, let them brown without moving for 2 to 3 minutes then stir and cook another 2 to 3 minutes until golden and tender; season with a pinch of kosher salt and freshly ground black pepper.

4. Push zucchini to the side, add the minced garlic and 1/2 teaspoon red pepper flakes, cook just 30 to 45 seconds until fragrant (don’t burn it), then stir everything together.

5. Toss in the halved pint of cherry tomatoes and cook until they start to blister and collapse, about 4 to 6 minutes; if you have the 1/4 cup dry white wine add it now to deglaze the pan and simmer until reduced by half, about 1 to 2 minutes.

6. Add the drained pasta to the skillet, sprinkle in 1/2 cup grated Parmesan and 1 tablespoon butter if using, then add the reserved pasta water a few tablespoons at a time while tossing to create a silky sauce that coats the pasta; keep some water aside in case you need to loosen the sauce.

7. Stir in the roughly chopped 1/4 cup fresh basil, the zest and juice of 1 lemon if using, taste and adjust with kosher salt and freshly ground black pepper, add more Parmesan for richness and toss until everything is well combined.

8. Serve immediately with extra grated Parmesan on top, a few torn basil leaves, and a final crack of black pepper; tip: if sauce seems flat add a squeeze more lemon or a pinch more salt, and if it’s too thick stir in a splash of reserved pasta water.

Equipment Needed

1. Large pot for boiling the pasta, make it big so it wont stick and you can scoop out 1/2 cup cooking water
2. Colander or spider strainer to drain pasta and catch that reserved water
3. Large skillet or saute pan for zucchini and tomatoes, lid optional if you got one
4. Tongs or a pasta fork to toss pasta in the pan and serve
5. Wooden spoon or silicone spatula for stirring and scraping up browned bits
6. Chef knife and cutting board for slicing zucchini chopping onion mincing garlic and rough chopping basil
7. Microplane or fine grater for lemon zest and fresh Parmesan
8. Measuring cups and spoons plus a small bowl or cup to hold the reserved pasta water and lemon juice

FAQ

Can I use a different pasta than spaghetti or penne?

Yes, use what you got. Short shapes like fusilli or rigatoni are great cause they catch the tomato-zucchini bits, long pasta works fine too. Cook to al dente.

My sauce turned out watery, how do I fix that?

Salt the sliced zucchini and let it sit a few minutes, then pat dry to pull out excess water. Cook tomatoes longer to reduce them, and add the reserved pasta water little by little so it thickens without getting soupy.

Can I make this vegan or dairy free?

Totally. Skip the butter and Parmesan, use extra olive oil and sprinkle nutritional yeast or vegan parm at the end for that cheesy note.

Do I need the white wine or lemon? What if I dont have them?

Both are optional. Wine adds depth and lemon brightens the dish, but a splash of pasta water plus a little vinegar or extra basil will keep it tasty if you dont have them.

Can I make the sauce ahead of time or freeze it?

Yes the sauce stores in the fridge for 2-3 days and freezes ok. Reheat gently and toss with freshly cooked pasta so the noodles dont get mushy.

How salty should I make it, and how much red pepper flakes?

Salt the pasta water well, taste the sauce before adding more salt since Parmesan is salty. Start with 1/2 teaspoon red pepper flakes or less and add more if you want heat, you can always add but cant take away.

Savor The Flavor: Tomato Zucchini Pasta Recipe Substitutions and Variations

12 ounces pasta (spaghetti or penne) -> swap for whole wheat or gluten free pasta, or use orzo if you want smaller bites
2 medium zucchini -> yellow summer squash works almost the same, or thinly sliced eggplant for a meatier texture
1 pint cherry tomatoes -> canned diced tomatoes (drained) for a saucier finish, or sun dried tomatoes packed in oil for big concentrated flavor
1/2 cup grated Parmesan -> Pecorino Romano for a sharper saltier note, or nutritional yeast / vegan parm if you want dairy free

Pro Tips

1. Salt the pasta water hard so the pasta actually tastes like something, taste the water it should be salty like the sea, dont skimp or you will need to oversalt the whole dish later.

2. Pat the zucchini dry and give them space in the pan to brown, if they steam you wont get that nice caramelized flavor so work in batches or crank the heat for a minute to get color.

3. Keep extra pasta water beyond 1/2 cup, the starchy water is magic for making a silky sauce, add it in small splashes while tossing until the sauce clings to the noodles.

4. Add lemon zest at the very end not at the start, the oils in the zest wake everything up but cooked lemon flips to bitter if you overheat it; same with basil, fold it in off the heat so it stays bright.

5. Grate the Parmesan fresh and mix it in off the heat, if you throw cold grated cheese straight into a screaming pan it can clump, a little butter or olive oil helps make it smooth and rich.

Savor The Flavor: Tomato Zucchini Pasta Recipe

Recipe by Jot Punji

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I created a Tomato Zucchini Pasta that reimagines Pasta And Zucchini with a surprising spice and a clever pantry shortcut you'll want to try.

Servings

servings

Calories

492

kcal

Equipment: 1. Large pot for boiling the pasta, make it big so it wont stick and you can scoop out 1/2 cup cooking water
2. Colander or spider strainer to drain pasta and catch that reserved water
3. Large skillet or saute pan for zucchini and tomatoes, lid optional if you got one
4. Tongs or a pasta fork to toss pasta in the pan and serve
5. Wooden spoon or silicone spatula for stirring and scraping up browned bits
6. Chef knife and cutting board for slicing zucchini chopping onion mincing garlic and rough chopping basil
7. Microplane or fine grater for lemon zest and fresh Parmesan
8. Measuring cups and spoons plus a small bowl or cup to hold the reserved pasta water and lemon juice

Ingredients

12 ounces pasta (spaghetti or penne)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped optional
2 medium zucchini, sliced into half moons
1 pint cherry tomatoes halved about 2 cups
1/4 cup dry white wine optional
1 tablespoon butter optional
1/2 cup grated Parmesan plus more for serving
1/4 cup fresh basil leaves roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup reserved pasta cooking water
Zest and juice of 1 lemon optional

Directions

Bring a large pot of water to a rolling boil, salt it well with kosher salt (should taste like the sea), then cook 12 ounces pasta until just al dente, usually 8 to 10 minutes; before draining scoop out and reserve 1/2 cup pasta cooking water.
While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat; if using, add the finely chopped yellow onion and cook until translucent about 3 minutes.
Add the 2 sliced zucchini to the skillet, spread them in a single layer if you can, let them brown without moving for 2 to 3 minutes then stir and cook another 2 to 3 minutes until golden and tender; season with a pinch of kosher salt and freshly ground black pepper.
Push zucchini to the side, add the minced garlic and 1/2 teaspoon red pepper flakes, cook just 30 to 45 seconds until fragrant (don't burn it), then stir everything together.
Toss in the halved pint of cherry tomatoes and cook until they start to blister and collapse, about 4 to 6 minutes; if you have the 1/4 cup dry white wine add it now to deglaze the pan and simmer until reduced by half, about 1 to 2 minutes.
Add the drained pasta to the skillet, sprinkle in 1/2 cup grated Parmesan and 1 tablespoon butter if using, then add the reserved pasta water a few tablespoons at a time while tossing to create a silky sauce that coats the pasta; keep some water aside in case you need to loosen the sauce.
Stir in the roughly chopped 1/4 cup fresh basil, the zest and juice of 1 lemon if using, taste and adjust with kosher salt and freshly ground black pepper, add more Parmesan for richness and toss until everything is well combined.
Serve immediately with extra grated Parmesan on top, a few torn basil leaves, and a final crack of black pepper; tip: if sauce seems flat add a squeeze more lemon or a pinch more salt, and if it's too thick stir in a splash of reserved pasta water.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.