Pasta with Zucchini and Tomatoes Recipe
A quick and flavorful pasta dish featuring tender zucchini and juicy tomatoes sautéed with garlic and tossed with al dente pasta, fresh herbs, and Parmesan cheese. This light and colorful meal comes together in just 20 minutes, perfect for a healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 7 oz short pasta (penne, fusilli, or farfalle)
Vegetables
- 2 lbs zucchini, chopped into bite-size pieces
- 1 lb grape tomatoes or cherry tomatoes, halved
- 6 garlic cloves, minced
Other Ingredients
- 3 tbsp extra virgin olive oil
- 1/3 cup Parmesan cheese, grated
- 1 cup fresh parsley or 1/2 cup fresh basil, finely chopped
- 1 tsp salt
- Ground black pepper, to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions but reduce the cooking time by 2-3 minutes so the pasta is al dente—cooked but still firm to the bite.
- Sauté the zucchini: While the pasta cooks, heat a large ceramic non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the chopped zucchini and cook for about 5 minutes, stirring occasionally, until tender but still slightly crisp. Transfer the zucchini to a bowl and set aside.
- Sauté the tomatoes and garlic: Return the skillet to the stove over medium-high heat. Add another tablespoon of olive oil and swirl to coat. Add the halved tomatoes and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Combine and season: Turn off the heat and add the cooked pasta and sautéed zucchini to the skillet. Drizzle with the remaining 1 tablespoon of olive oil. Add salt, black pepper to taste, grated Parmesan cheese, and chopped fresh parsley or basil. Stir everything together until well combined and heated through. Adjust seasonings if needed and serve immediately.
Notes
- For best results, use fresh, firm zucchini and ripe tomatoes.
- You can substitute fresh basil if you prefer its sweeter flavor over parsley.
- To make this dish vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- If you want a little heat, add a pinch of red pepper flakes when cooking the garlic.
- This dish pairs well with a crisp green salad or crusty bread.