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How to Make Zesty Zucchini and Tomato Pasta

This Zesty Zucchini and Tomato Pasta is a delightful blend of fresh summer vegetables and perfectly cooked pasta. It's a quick and easy dish that's bursting with flavor, making it ideal for busy weeknights or casual entertaining. The combination of tender zucchini, juicy tomatoes, and aromatic herbs creates a light yet satisfying meal that's both nutritious and delicious.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Zucchini and Tomato Pasta is a perfect summer dish that combines fresh vegetables with al dente pasta for a light yet satisfying meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 12 oz (340g) spaghetti or linguine
  • 2 medium zucchini, sliced into half-moons
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

  2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

  3. Add the sliced zucchini to the skillet and cook for 3-4 minutes until it starts to soften.

  4. Add the minced garlic and red pepper flakes to the skillet. Cook for another minute until fragrant.

  5. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to burst and release their juices.

  6. Drain the pasta and add it to the skillet with the vegetables. Toss everything together, adding some of the reserved pasta water if needed to create a light sauce.

  7. Remove the skillet from heat and stir in the torn basil leaves, lemon zest, and remaining olive oil.

  8. Season with salt and pepper to taste.

  9. Serve the pasta in bowls, topped with grated Parmesan cheese and additional basil if desired.

Chef's Notes

  • For a protein boost, add grilled chicken or shrimp to the pasta.
  • To make this dish vegan, omit the Parmesan cheese or use a plant-based alternative.
  • For extra flavor, try adding a splash of white wine when cooking the vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.
  • Feel free to substitute yellow summer squash for some or all of the zucchini for added color and variety.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 14g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Fat: 18g (mostly healthy unsaturated fats from olive oil)
  • Vitamin A: 15% DV
  • Vitamin C: 30% DV
  • Calcium: 10% DV
  • Iron: 15% DV

This dish is rich in vitamins A and C from the vegetables, and provides a good source of complex carbohydrates and heart-healthy fats.

Serving Suggestions

  • Serve with a side of crusty garlic bread to soak up any extra sauce.
  • Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • For a complete meal, add a simple side salad with mixed greens and a light vinaigrette.
  • Garnish with additional fresh basil leaves and a sprinkle of red pepper flakes for extra color and flavor.
  • This pasta is perfect for al fresco dining on warm summer evenings or as a colorful addition to potluck gatherings.