Zucchini Tomato Pasta Recipe
Fresh, vibrant, and simple, this zucchini tomato pasta recipe is packed with summer vegetables and ready in just 20 minutes. It's the perfect weeknight dinner that's light, healthy, and full of flavor.
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Servings: 4 servings
Calories: 420kcal
Cost: $8–$10
Equipment
- Large pasta pot For boiling pasta
- Colander To drain pasta
- Large skillet 12-inch or larger
- Sharp Chef’s Knife For chopping vegetables
- Wooden Spoon Or pasta fork for tossing
- Cheese grater For fresh Parmesan
Ingredients
- 12 oz Pasta Spaghetti, penne, or preferred shape
- 2 medium Zucchini Sliced into ¼-inch half-moons
- 2 cups Cherry tomatoes Halved
- 4 cloves Garlic Minced
- ¼ cup Olive oil Good quality
- ½ cup Basil Fresh, chopped
- ¼ cup Parmesan cheese Grated
- ½ teaspoon Red pepper flakes Optional
- Salt and pepper To taste
- ¼ cup Pine nuts Toasted, optional
- 2 tablespoon Lemon juice Optional, for brightness
- Extra Parmesan For serving
Instructions
- Boil pasta in a large pot of salted water until al dente. Drain and set aside.
- While pasta cooks, slice zucchini and halve cherry tomatoes.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add zucchini to skillet and cook until slightly tender, about 3–4 minutes.
- Add cherry tomatoes and cook until softened, about 2–3 minutes.
- Add drained pasta to the skillet and toss with vegetables. Season with salt, pepper, and red pepper flakes.
- Stir in basil, Parmesan, lemon juice, and toasted pine nuts if using. Mix well.
- Serve hot, garnished with extra Parmesan as desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 225g | Calories: 420kcal | Carbohydrates: 55g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 240mg | Potassium: 580mg | Fiber: 5g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 2.2mg