Tomato Zucchini Pasta
This vibrant Tomato Zucchini Pasta combines sweet summer tomatoes with tender zucchini in a garlic-infused sauce that clings perfectly to al dente pasta. Finished with fresh basil and Parmesan, it’s a 25-minute Mediterranean-inspired delight.
Ingredients
- 12 oz 340g pasta (spaghetti or penne work beautifully)
- 3 tablespoons extra virgin olive oil divided
- 2 medium zucchini diced into ¼-inch pieces
- 4 cloves garlic minced
- 1 pint 2 cups cherry tomatoes, halved
- ¼ teaspoon red pepper flakes optional, for heat
- ½ cup pasta cooking water reserved
- ¼ cup fresh basil leaves torn or chopped
- ½ cup freshly grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice brightens all the flavors
Instructions
- Bring a large pot of well-salted water to a boil and cook pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water.
- Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until shimmering. Add zucchini and a pinch of salt, then cook without stirring for 2-3 minutes to allow browning on one side.
- Stir the zucchini and continue cooking for another 2-3 minutes until tender but not mushy. The goal is slightly caramelized edges with a tender-crisp interior.
- Reduce heat to medium and add garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Add halved cherry tomatoes to the pan and cook for 3-4 minutes, gently pressing some tomatoes with a wooden spoon to release their juices while leaving others intact for texture variation.
- Add drained pasta directly to the sauté pan along with ¼ cup of the reserved pasta water. Toss everything together, allowing the pasta to absorb the flavors as the sauce thickens slightly.
- Remove from heat and add the remaining tablespoon of olive oil, lemon juice, fresh basil, and Parmesan cheese. Toss to combine, adding more pasta water if needed to achieve a silky sauce.
- Taste and adjust seasoning with salt and pepper. Serve immediately with additional Parmesan cheese on the side.
Notes
- For a more substantial meal, add grilled chicken, shrimp, or white beans.
- The pasta cooking water is crucial for creating a silky sauce—don’t forget to reserve it before draining.
- This dish is best served immediately, but leftovers can be refrigerated for 2-3 days. Revive with a splash of water when reheating.
- For a deeper flavor profile, add a tablespoon of tomato paste when sautéing the garlic.
- Use the freshest in-season tomatoes you can find—it makes all the difference.