Looking for a fresh, quick, and nutritious pasta dish? This Healthy Tomato Zucchini Pasta is your new go-to recipe! Packed with juicy cherry tomatoes, tender zucchini, and aromatic basil, it’s a simple yet flavor-loaded meal perfect for using up your summer produce. Whether you’re making a light dinner, a satisfying side, or a meatless main, this pasta delivers big on flavor with minimal effort.
🌿 Why You’ll Love This Pasta
- Fast & Easy: Ready in just 30 minutes!
- Fresh & Flavorful: Perfect for warm-weather meals with garden-fresh ingredients.
- Healthy & Light: Loaded with veggies and good-for-you olive oil.
- Versatile: Serve as a main course, a side, or bulk it up with protein.
🍅 Ingredients
Pasta – 8 oz rotini, fusilli, penne, or any short pasta. Whole wheat or gluten-free options work great too.
Zucchini – 2 medium, sliced into rounds. Adds mild flavor and a lovely bite.
Cherry Tomatoes – 2 cups, halved. These burst into a juicy, light sauce.
Garlic – 3 cloves, minced for a savory kick.
Olive Oil – 3 tbsp, divided. Use good-quality extra virgin for best flavor.
Fresh Basil – ¼ cup, chopped. Brings that signature summery touch.
Parmesan Cheese (optional) – For a salty, nutty garnish. Use vegan cheese if desired.
Salt & Pepper – To taste.
Red Pepper Flakes (optional) – For a touch of heat.
🍝 How to Make Tomato Zucchini Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions. Drain and reserve ½ cup of pasta water.
2. Sauté the Zucchini
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add zucchini rounds in a single layer and cook for 3–4 minutes per side until golden and tender. Remove from skillet and set aside.
3. Cook the Tomatoes and Garlic
In the same skillet, add the remaining tablespoon of olive oil. Sauté garlic for about 30 seconds until fragrant. Add cherry tomatoes and a pinch of salt. Cook for 5–7 minutes until tomatoes start to burst and release their juices.
4. Combine the Ingredients
Return the zucchini to the skillet. Add the cooked pasta and toss everything together. If it seems dry, add a bit of the reserved pasta water to help loosen the sauce.
5. Add Fresh Herbs and Seasonings
Stir in chopped basil, salt, pepper, and red pepper flakes (if using). Mix well to combine all the fresh flavors.
6. Serve and Enjoy
Transfer to a serving dish and top with Parmesan cheese, if using. Serve warm and enjoy this colorful, veggie-packed pasta!
⏱️ Cooking Tips
- Pasta: Follow package instructions for perfect al dente texture (usually 8–12 minutes).
- Zucchini: Cook for 6–8 minutes total until lightly browned but not mushy.
- Tomatoes: Simmer for 5–7 minutes until they burst and form a fresh sauce.
🥡 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of olive oil or water.
- Freezer: Not ideal—zucchini can get soggy. If you do freeze, store for up to 1 month and thaw overnight before reheating.
🧑🍳 Tips for Success
- Choose the right pasta: Short shapes hold the sauce and veggies best.
- Go fresh: Fresh basil and zucchini really bring this dish to life.
- Customize: Add spinach, mushrooms, or bell peppers for more veggies.
- Boost the protein: Toss in grilled chicken, shrimp, or chickpeas.
- Spice it up: Add more red pepper flakes or a dash of cayenne for extra heat.
🌱 Make It Your Own
- Vegan? Skip the Parmesan or sub with plant-based cheese.
- Add-ons: Try toasted pine nuts, lemon zest, or a drizzle of balsamic glaze for extra flair.
- Meal Prep: Make ahead and enjoy for lunch or dinner throughout the week.
📋 Recipe Summary
Healthy Tomato Zucchini Pasta
Author: Sally Mitchell
🕒 Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
🍽 Servings: 4
Ingredients:
- 8 oz pasta
- 2 medium zucchinis, sliced
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 3 tbsp olive oil
- ¼ cup fresh basil, chopped
- Salt and pepper, to taste
- Red pepper flakes, optional
- Parmesan cheese, optional
Instructions:
- Cook pasta; reserve some pasta water.
- Sauté zucchini in olive oil; set aside.
- Cook garlic and cherry tomatoes.
- Toss pasta and zucchini into tomato mixture.
- Stir in basil, seasonings, and serve with cheese if desired.