Why You’ll Love It
Tomato Zucchini Pasta is a vibrant vegetarian meal that celebrates summer’s bounty of zucchini and tomatoes. It’s quick, flavorful, and light—but also nourishing and satisfying. Built around fresh vegetables, olive oil, garlic, and fragrant herbs, this dish satisfies without weighing you down—perfect for warm evenings.
🛒 What You’ll Need
| Ingredient | Quantity |
|---|---|
| Pasta (penne, fusilli, rotini) | ~8 oz (225 g) |
| Zucchini | 2 medium, cut into bite-size or spiralized |
| Cherry or grape tomatoes | ~2 cups, halved |
| Olive oil | 2–3 tbsp |
| Garlic | 2–4 cloves, minced |
| Dried herbs (fennel seeds or oregano) | ~½ tsp |
| Vegetables stock or pasta cooking water | ¼–½ cup |
| Parmigiano-Reggiano | ¼–1 cup grated |
| Fresh basil or parsley | handful, chopped |
| Salt & pepper, red chili flakes (optional) | to taste |
({Recipe adapted from Eatwell101 – published Apr 2024, updated Mar 2025)
👩🍳 Step‑by‑Step
1. Cook the Pasta
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Cook pasta in salted boiling water until just al dente.
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Reserve about ¼ cup cooking water before draining.
2. Sauté Zucchini
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Heat 1 tbsp olive oil in a skillet over medium-high heat.
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Sauté zucchini until golden and edges caramelize (~5 min). Remove to plate.
3. Cook the Tomatoes & Garlic
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Add another tbsp of oil, cook halved tomatoes for ~3 min until they begin to blister.
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Add garlic, herbs, pepper or chili as desired, and cook ~1 min more.
4. Combine & Finish
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Return zucchini to pan. Add pasta, reserved cooking water (or stock), half the cheese, and fresh basil/parsley. Toss gently.
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Season with salt & pepper to taste. Add more cheese or herbs before serving.
5. Serve
Plate immediately with a drizzle of olive oil, extra grated Parmesan, and fresh herbs.
⏳ Variations & Tips
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One‑pot version: Bon Appetit’s summer vegetable pasta brings together zucchini, tomatoes, corn, eggplant, and fresh herbs in a single pot with tomato paste and water—it yields a rich, glossy sauce that clings to the pasta beautifully.
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Spiralized zucchini (zoodles): For a lighter, gluten-free version, use zucchini ribbons or “zoodles” instead of or alongside pasta. Toss with tomatoes, lemon zest, basil, garlic, and chili flakes.
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Creamy version: Add goat cheese or butter to the pan with steaming pasta for a light, rich finish. Cookie and Kate’s recipe pairs roasted squash, zoodles, and goat cheese for a subtly indulgent result.
💬 Real‑World Notes
From user reviews and recipe threads:
“I added Aleppo pepper instead of chili flakes… added ground sausage… came out so good” — a great variant combining protein and spice.
Another tip from Reddit community:
“Italian herb zucchini and pork pasta… cook tomato paste until caramelized, mix with veggies and pasta water…”—adds savory depth if including meat.
📋 Nutritional Snapshot
Based on Eatwell101:
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A generous serving delivers ~370 kcal, with ~50 g carbs, 15 g protein, and 14 g fat. Fresh vegetables bring fiber, micronutrients, and antioxidants—all making it a wholesome, balanced meal.
🌟 Serving Suggestions
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Vegetarian dinner: Pair with a Greek salad, crusty bread, or grilled halloumi.
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Add protein: Stir in cooked shrimp, grilled chicken, or crumbled sausage for a heartier dish.
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Make it fresh or chilled: Leftovers can be gently warmed or served cold like a pasta salad.
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Pickled bite: A sprinkle of olives or capers adds briny depth. Finish with a squeeze of lemon for brightness.
✅ Final Thoughts
Tomato Zucchini Pasta shines as a simple yet flavorful summer staple. It can flex to your mood: light and vegan, cozy and creamy, or spiced and hearty. And it comes together in 20–30 minutes with minimal fuss.
Let me know if you’d like gluten-free swaps, make‑ahead tips, or pairing ideas for wine or sides!