Go Back
pasta with zucchini and tomatoes

Pasta with Zucchini and Tomatoes

Charlotte Miller
A light and fresh summer pasta dish featuring tender zucchini, juicy tomatoes, aromatic garlic, and fragrant basil, tossed with al dente pasta for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 2 medium zucchini cut into half-moons or cubes
  • 2 cups cherry tomatoes halved
  • 3 cloves garlic minced
  • 0.25 cup fresh basil chopped
  • 8 oz pasta spaghetti, penne, or fusilli
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 0.25 cup Parmesan cheese grated

Instructions
 

Prepare Ingredients

  • Chop zucchini into uniform half-moons or cubes. Halve cherry tomatoes. Mince garlic and chop fresh basil.

Cook Pasta

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

Cook Vegetables

  • In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add zucchini and tomatoes, cooking until tender, about 5-7 minutes. Season with salt and pepper.

Combine and Serve

  • Add cooked pasta to the skillet with vegetables. Toss with reserved pasta water to create a light sauce. Stir in fresh basil and grated Parmesan cheese. Serve immediately.

Notes

  • Use fresh, firm zucchini and ripe tomatoes for best flavor.
  • Cook pasta al dente to maintain texture.
  • Add protein like chicken or shrimp for a heartier meal.
  • Experiment with cheeses like feta or goat cheese for variety.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Ideal_Tasty