Learn2Vibe

How to Make Zesty Zucchini and Tomato Pasta

This Zesty Zucchini and Tomato Pasta is a celebration of fresh summer produce. Tender zucchini and juicy tomatoes are sautéed with garlic and herbs, then tossed with perfectly cooked pasta for a light yet satisfying meal. It's a versatile dish that can be enjoyed hot or cold, making it ideal for both quick weeknight dinners and casual entertaining.

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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 combines fresh summer vegetables with al dente pasta for a light yet satisfying meal. The bright flavors and quick preparation make it perfect for busy weeknights.

Recipe Details

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

Ingredients

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

Instructions

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

  2. While the pasta cooks, 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 halved cherry tomatoes to the skillet. Cook for 2-3 minutes until they start to release their juices.

  6. Drain the pasta and add it to the skillet with the vegetables. Toss everything together.

  7. Add the remaining 2 tablespoons of olive oil, torn basil leaves, and grated Parmesan cheese. Stir to combine.

  8. If the pasta seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

  9. Season with salt and pepper to taste.

  10. Drizzle with fresh lemon juice and toss one final time.

  11. Serve hot, garnished with additional basil leaves and Parmesan cheese if desired.

Chef's Notes

  • For a protein boost, add grilled chicken, shrimp, or cannellini beans to the pasta.
  • To make this dish vegan, omit the Parmesan cheese or use a vegan alternative.
  • You can use any type of pasta you prefer, including whole wheat or gluten-free options.
  • This pasta is delicious served cold as a pasta salad. Simply cool the pasta before mixing with the vegetables and chill for at least an hour before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 14g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Fat: 18g (mostly healthy unsaturated fats from olive oil)
  • Vitamin C: 30% of daily value
  • Vitamin A: 15% of daily value
  • Calcium: 10% of daily value

This dish is rich in vitamins and minerals from the fresh vegetables, and provides a good balance of carbohydrates and healthy fats.

Serving Suggestions

  • Serve with a side of crusty bread to soak up the flavorful sauce.
  • Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
  • For a complete meal, serve alongside a simple green salad dressed with lemon vinaigrette.
  • Garnish with additional fresh herbs like parsley or oregano for extra flavor and color.
  • This pasta is perfect for al fresco dining on warm summer evenings.