This Healthy & Flavorful Tomato Zucchini Pasta is one of my go-to recipes when I’m craving a light yet satisfying meal. It’s packed with fresh vegetables, like zucchini and cherry tomatoes, and tossed in a simple yet delicious sauce. The best part? It all comes together in under 30 minutes, making it perfect for a quick weeknight dinner. Plus, it’s a great way to use up those summer zucchini!
Why You’ll Love This Tomato Zucchini Pasta
- Healthy and Light: This pasta dish is loaded with vegetables and uses a light olive oil-based sauce, making it a healthier choice.
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Flavorful: The combination of blistered tomatoes, zucchini, garlic, and fennel seeds creates a delicious and aromatic dish.
- Versatile: You can easily customize it with your favorite additions or substitutions.
Ingredients for Tomato Zucchini Pasta
Here’s what you’ll need to make this delicious pasta. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Vegetables
- Zucchinis (Vegetable)
- Cherry tomatoes (Vegetable)
Pasta
- Pasta (we used fusilli) (Grain)
Seasoning and Spices
- Olive oil (Oil)
- Garlic powder (Spice)
- Black pepper (Spice)
- Fennel seeds (Spice)
- Cayenne pepper (optional) (Spice)
- Red pepper flakes (optional)
Liquid and Garnish
- Vegetable stock (Liquid)
- Parmesan cheese (Dairy)
- Fresh basil or parsley (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Add Protein: Toss in some cooked chicken, shrimp, or white beans for added protein.
- Use Different Vegetables: Add other vegetables, like bell peppers, mushrooms, or spinach.
- Make it Creamy: Stir in a dollop of ricotta cheese or a splash of heavy cream for a richer sauce.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
- Use Different Herbs: Experiment with fresh herbs like oregano or thyme instead of basil or parsley.
How to Make Tomato Zucchini Pasta
Let me show you how easy it is to make this Healthy & Flavorful Tomato Zucchini Pasta:
Cook the Pasta
- First, I cook the pasta according to the package directions until it’s al dente. Then, I drain it and set it aside.
Sauté the Zucchini
- While the pasta is cooking, I heat the olive oil in a large skillet over medium heat.
- I add the diced zucchini and sauté it until it’s golden brown on the edges, stirring occasionally.
- Then, I remove the zucchini from the skillet and set it aside on a plate.
Cook the Tomatoes
- In the same skillet, I add the cherry tomatoes, black pepper, fennel seeds, garlic powder, and cayenne pepper (if using).
- I pour in the vegetable stock, cover the skillet with a lid, and cook the tomatoes until they’re blistered, stirring regularly.
Combine Everything
- I push the tomatoes to the side of the pan.
- Then I add the cooked zucchini, cooked pasta, and Parmesan cheese to the skillet.
- I give everything a good stir and reheat for a couple of minutes, adding a little more vegetable stock if needed to loosen the sauce.
Serve
- Finally, I serve the pasta immediately with a drizzle of olive oil and extra Parmesan cheese, if desired. I like to garnish it with fresh basil or parsley.
Tips and Tricks
Here are a few tips I’ve learned to make this pasta even better:
- Don’t Overcrowd the Pan: When sautéing the zucchini, make sure not to overcrowd the pan. Work in batches if necessary to ensure they brown properly.
- Use Good Quality Olive Oil: Since the sauce is very simple, using a good quality olive oil will make a big difference in the flavor.
- Salt the Pasta Water: Make sure to generously salt the pasta water for the best flavor.
How to Serve
This Tomato Zucchini Pasta is a delicious and satisfying meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caprese salad would pair well with this pasta.
- Garlic Bread: Serve with a side of crusty garlic bread for dipping into the sauce.
- Grilled Chicken or Fish: Top the pasta with grilled chicken or fish for added protein.
Make Ahead and Storage
You can store leftover pasta in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use a different type of pasta?
- Absolutely! Any type of pasta will work in this recipe. Try penne, rotini, or spaghetti.
- Can I use dried herbs instead of fresh?
- Yes, you can use dried herbs. Use about 1/3 of the amount of dried herbs as you would fresh.
- Can I make this recipe vegan?
- Yes, simply omit the Parmesan cheese or use a vegan Parmesan alternative.
Enjoy this Healthy & Flavorful Tomato Zucchini Pasta! It’s a quick, easy, and delicious meal that’s perfect for any night of the week.
Print
Healthy Tomato Zucchini Pasta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course, Pasta
- Cuisine: Italian-Inspired
Description
This vibrant and flavorful Healthy Tomato Zucchini Pasta is a quick and easy dish that’s perfect for a weeknight meal. It features tender zucchini, blistered cherry tomatoes, and your favorite pasta, all tossed in a light and delicious sauce.
Ingredients
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 8 ounces (220g) pasta (fusilli or any shape)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper (optional)
- 1 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- 1/2 teaspoon red chili flakes (optional)
Instructions
- Cook the Pasta: Cook the pasta in a pot of boiling salted water according to the package directions, until al dente. Drain and set aside.
- Sauté the Zucchini: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced zucchini and cook until golden brown on the edges, stirring occasionally. Remove the zucchini from the skillet and set aside.
- Cook the Tomatoes: In the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, Cayenne pepper (if using), and vegetable stock. Cover and cook until the tomatoes are blistered, stirring regularly.
- Combine and Finish: Push the tomatoes to the side of the skillet. Add the cooked zucchini, cooked pasta, and Parmesan cheese to the skillet. Stir well to combine, reheating for a couple of minutes. If the pasta seems dry, add a splash of vegetable stock to loosen it up. Add the optional red chili flakes
- Serve: Serve immediately, garnished with fresh basil or parsley and an extra drizzle of olive oil, if desired.
Notes
- Pasta Water: Reserve about 1/2 cup of the pasta cooking water before draining. You can add a little of this starchy water to the sauce if it’s too thick.
- Vegetarian/Vegan: This recipe is vegetarian. For a vegan version, omit the Parmesan cheese or use a vegan Parmesan alternative.
- Spice Level: Adjust the amount of Cayenne pepper and chili flakes to your preference.
- Serving Suggestions: This pasta dish is delicious on its own or with a side salad.