Tomato Zucchini Pasta

Tomato zucchini pasta takes me back to my first summer living on my own when I started visiting local farmers markets and fell in love with all the fresh, colorful veggies so one day I picked up some ripe tomatoes and bright green zucchini without knowing exactly what I’d make and when I got home I tossed them together with spaghetti and a bit of Parmesan and it turned into the simplest, most delicious meal that made me feel like a true home cook and I’ve been hooked ever since.

Now every time I make tomato zucchini pasta it feels like bringing a bit of sunshine into the kitchen and I love how the sweet, juicy tomatoes mingle with the tender zucchini and how the fresh basil makes everything taste so vibrant and alive and it’s the perfect dish for busy weeknights or lazy summer dinners and it always reminds me of how a few good ingredients can come together to make something truly special and comforting.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Spaghetti – A classic base that soaks up all the fresh tomato sauce beautifully.
• Zucchini – Adds lightness and a tender bite to the dish.
• Fresh tomatoes – Create a naturally sweet and juicy sauce.
• Garlic – Infuses the sauce with warmth and depth.
• Olive oil – Helps bring everything together and adds richness.
• Parmesan cheese – Adds a nutty, salty finish on top.
• Fresh basil – Gives a burst of herbal freshness to every forkful.
• Salt – Essential for enhancing all the flavors.
• Black pepper – Adds a gentle warmth to balance the sweetness.

Tools You’ll Need

• Large pot – To cook the pasta until perfectly al dente.
• Large skillet – For sautéing the vegetables and making the sauce.
• Colander – For draining the pasta easily.
• Knife – For slicing the zucchini, tomatoes, and basil.
• Cutting board – Keeps all your prep work neat and organized.
• Tongs – Perfect for tossing everything together in the pan.
• Grater – For freshly grating the Parmesan.

Instructions

Step 1

I start by cooking the spaghetti in a large pot of salted boiling water until al dente then I drain it and save a bit of pasta water to help loosen the sauce later.

Step 2

While the pasta cooks I heat olive oil in a large skillet over medium heat and add the minced garlic stirring until it’s fragrant and lightly golden.

Step 3

Then I add the sliced zucchini and cook until it’s tender but still slightly crisp so it keeps a nice texture.

Step 4

I add the chopped fresh tomatoes to the skillet and cook until they break down into a juicy sauce and season with salt and black pepper to taste.

Step 5

Next I add the cooked spaghetti to the skillet and toss it all together using tongs adding a splash of reserved pasta water if needed to create a silky sauce.

Step 6

I remove the skillet from the heat and stir in most of the fresh basil leaves saving a few for garnish.

Step 7

Finally I plate the pasta and top with freshly grated Parmesan and a few more basil leaves for a beautiful, fresh finish.

Tips

If you want to add more protein I recommend tossing in some grilled chicken or shrimp. I also sometimes sprinkle a pinch of red pepper flakes for a bit of heat. And if you want an extra rich sauce, add a splash of cream or a pat of butter at the end!

Ways to Serve

I love serving tomato zucchini pasta on its own as a light and satisfying dinner but it also pairs beautifully with a crisp green salad and some crusty bread for soaking up the sauce. It’s also a wonderful dish to serve family-style at summer gatherings or outdoor dinners.

Frequently Asked Questions

Can I make tomato zucchini pasta ahead of time?

Yes! You can prep the sauce ahead and toss with pasta when ready to serve.

Can I use other pasta shapes for tomato zucchini pasta?

Absolutely! Penne, linguine, or fusilli all work wonderfully.

Can I add other vegetables to tomato zucchini pasta?

Definitely! Bell peppers, mushrooms, or spinach make great additions.

See You in the Kitchen

I hope you give this tomato zucchini pasta a try! It’s one of my favorite ways to celebrate fresh, simple flavors and I’d love to see how yours turns out. Share your photos and tell me what veggies you added!

Happy Cooking!

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