Here’s a light, fresh, and easy recipe for Tomato Zucchini Pasta — a perfect summer dish that’s healthy, quick, and bursting with flavor. Great as a meatless main or a side!
🍝 Tomato Zucchini Pasta
Ingredients (Serves 2–3)
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8 oz pasta (spaghetti, penne, or your favorite)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 small onion, diced
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1 medium zucchini, halved lengthwise and sliced
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1 ½ cups cherry tomatoes, halved (or 2 medium tomatoes, chopped)
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Salt and pepper to taste
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1/4 tsp red pepper flakes (optional)
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1/4 cup grated Parmesan cheese (optional)
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Fresh basil, chopped (for garnish)
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Optional: squeeze of lemon or a splash of balsamic vinegar for brightness
🔪 Instructions
1. Cook the Pasta
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Bring a pot of salted water to a boil.
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Cook pasta according to package directions until al dente. Drain and set aside.
2. Sauté the Veggies
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While pasta cooks, heat olive oil in a large skillet over medium heat.
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Add onion and cook 2–3 minutes until softened.
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Add garlic and red pepper flakes (if using), sauté for 30 seconds.
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Stir in zucchini slices and cook for 4–5 minutes, until just tender.
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Add tomatoes and cook another 3–4 minutes, until they begin to soften and release juices.
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Season with salt and pepper to taste.
3. Combine Pasta and Sauce
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Add cooked pasta to the skillet with veggies.
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Toss everything together to coat. Add a little reserved pasta water if it looks dry.
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Optional: Add a handful of Parmesan and mix well.
4. Serve
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Plate the pasta and garnish with fresh basil and extra cheese if desired.
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Serve warm, with crusty bread or a green salad.
✅ Variations:
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Add protein: Grilled chicken, shrimp, or white beans.
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Make it vegan: Skip cheese or use a plant-based version.
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Add more veggies: Mushrooms, spinach, or bell peppers work great.
Let me know if you’d like a one-pot version, a low-carb zucchini noodle alternative, or a creamy twist!