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Tomato Zucchini Pasta

A quick and easy pasta dish featuring fresh zucchini and cherry tomatoes, topped with Parmesan and basil for a burst of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 340 g dried pasta (spaghetti, penne, or fusilli)
Vegetables
  • 2 medium zucchini, sliced into half-moons
  • 1.5 cups cherry tomatoes, halved
  • 3 cloves garlic, finely minced
Seasonings
  • 0.5 teaspoon fine salt
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian herb seasoning
Finishing Touches
  • 0.25 cup grated Parmesan cheese, plus extra for garnish
  • 0.25 cup fresh basil, chopped
  • 120 ml reserved pasta cooking water (as needed)
  • 2 tablespoons olive oil for sautéing

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain and set the pasta aside.
Sautéing Vegetables
  1. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté for 3–4 minutes until just tender.
  2. Add garlic to the skillet and continue to cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for an additional 2–3 minutes, allowing tomatoes to soften and release juices.
Combining Ingredients
  1. Add the drained pasta to the skillet with the sautéed vegetables. Season with salt, black pepper, red pepper flakes (if using), and Italian seasoning. Toss to combine thoroughly. If needed, add reserved pasta water a little at a time to adjust consistency.
  2. Gently fold in grated Parmesan cheese and chopped basil until pasta is fully coated and cheese melts into the sauce.
  3. Divide among plates and top with additional Parmesan and fresh basil if desired. Serve immediately.

Notes

Tomato Zucchini Pasta is versatile and can be served warm right after cooking. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or olive oil to keep it moist.