If you’re looking for a vibrant, comforting dish that celebrates fresh veggies and classic Mediterranean flavors, this Tomato Zucchini Pasta Recipe is sure to become your new favorite. Bright, tender zucchini mingles with a rich tomato sauce, infused with fragrant garlic and oregano, all tossed with perfectly cooked pasta. It’s a simple yet stunning meal that delivers big on warmth and flavor, perfect for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
This recipe shines because of its straightforward and fresh ingredients—each one playing a crucial role in building that perfect balance of taste, texture, and color. From the silky olive oil to the vibrant zucchini and tangy tomatoes, every element is essential.
- 8 oz (225 g) penne or spaghetti pasta: Choose your favorite shape to soak up all that lovely sauce.
- 2 tbsp olive oil: Adds richness and helps soften the garlic and onions to release their fragrant flavors.
- 2 cloves garlic, minced: A powerful flavor booster that gives the dish its signature savory depth.
- 1 small onion, finely chopped: Brings sweetness and texture to the sauce.
- 2 medium zucchinis, sliced into half moons: Fresh, tender, and perfect for adding a seasonal vegetable boost.
- 1 can (14 oz / 400 g) diced tomatoes, with juice: Provides the rich, tangy base for the sauce.
- 1 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
- 1 tsp dried oregano: Offers an earthy, herbal note that complements the zucchini and tomatoes perfectly.
- 1/2 tsp red pepper flakes (optional): Adds just a touch of heat for those who like a little kick.
- Salt and pepper to taste: Essential for balancing all the flavors.
- 1/4 cup (30 g) grated Parmesan cheese: Adds creaminess and a salty finish to the dish.
- 1/4 cup (15 g) fresh basil leaves, roughly chopped: Fresh herbs give the pasta a bright, aromatic lift before serving.
How to Make Tomato Zucchini Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. The salt seasons the pasta right from the start, enhancing every bite. Cook your penne or spaghetti according to the package instructions until al dente—just firm enough to have a satisfying bite without being mushy. Drain the pasta and set it aside to rest while you craft your sauce.
Step 2: Sauté Garlic and Onion
Heat up the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds. Be careful not to burn it because burnt garlic can turn bitter. Then add the finely chopped onion, cooking gently for 2 to 3 minutes until it starts to soften and turn translucent. This base will give your sauce a sweet, savory foundation.
Step 3: Cook the Zucchini
Next, add the zucchini slices to the skillet. Cook them for about 5 minutes, stirring occasionally, until they begin to soften and release some of their moisture. This step keeps the zucchini tender but still with a slight bite—perfect texture for the pasta.
Step 4: Build the Tomato Sauce
Now it’s time to create the lush tomato sauce. Pour in the diced tomatoes with their juice, add the tomato paste, dried oregano, and if you’re feeling adventurous, the red pepper flakes. Season with salt and pepper to your liking. Stir everything together to combine fully.
Step 5: Simmer for Flavor
Bring the mixture to a gentle simmer. Let it cook for around 10 minutes, stirring occasionally, so the sauce thickens slightly and the flavors melt into each other. This simmering step transforms simple ingredients into a harmonious, rich sauce that clings beautifully to pasta.
Step 6: Toss Pasta with Sauce
Add your cooked pasta directly into the skillet. Toss it thoroughly to coat every strand or piece with that hearty tomato zucchini goodness. Allow the pasta and sauce to mingle on the heat for an additional 2 to 3 minutes so they marry perfectly.
Step 7: Finish with Cheese and Basil
Remove the skillet from heat. Sprinkle the grated Parmesan cheese over the pasta and gently mix it in. The cheese melts slightly, adding a creamy texture and savory punch. Finally, scatter the fresh basil leaves on top to bring a burst of herbal brightness just before serving.
How to Serve Tomato Zucchini Pasta Recipe
Garnishes
Fresh basil leaves are the star garnish here, lending freshness and a delicate aroma that lightens the dish. For an extra touch, you could add a drizzle of good quality extra virgin olive oil or a little more grated Parmesan, depending on your mood.
Side Dishes
This Tomato Zucchini Pasta Recipe pairs brilliantly with a crisp garden salad or warm garlic bread for scooping up every last bit of sauce. A side of roasted vegetables or a simple lemony arugula salad also complements the flavors nicely, rounding out the meal beautifully.
Creative Ways to Present
For a fun twist, consider serving this pasta stacked high in individual bowls, topped with a small basil sprig and a sprinkling of Parmesan shavings. You could also drizzle a balsamic glaze around the edges of the plate for a gourmet touch that impresses guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tomato Zucchini Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making for a tasty next-day meal—just keep the basil separate until reheating to maintain its vibrant color.
Freezing
You can freeze this dish, although the zucchini texture may soften slightly after thawing. Cool the pasta completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your Tomato Zucchini Pasta gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it until hot, stirring halfway through. Add fresh basil after reheating for the best fresh flavor.
FAQs
Can I use other types of pasta in this Tomato Zucchini Pasta Recipe?
Absolutely! While penne and spaghetti work wonderfully, feel free to experiment with fusilli, rigatoni, or even gluten-free options. The sauce adapts easily to different pasta shapes.
How spicy is this recipe with red pepper flakes?
The red pepper flakes add a gentle warmth, but you can easily omit them if you prefer a milder dish. Adjust the amount according to your spice tolerance.
Is this Tomato Zucchini Pasta Recipe suitable for meal prep?
Yes! This recipe stores well in the fridge and can be prepared in advance. Just reheat gently and refresh with basil before serving. It’s a perfect make-ahead meal for busy days.
Can I add protein to this dish?
Definitely. Grilled chicken, sautéed shrimp, or even crispy tofu make excellent additions if you want to turn this into a heartier meal.
How do I keep the zucchini from getting mushy?
Cooking the zucchini just until tender but still firm is key. Avoid overcooking during the sauté and simmer stages to maintain that lovely texture that balances nicely with the pasta.
Final Thoughts
This Tomato Zucchini Pasta Recipe is a true celebration of simple, fresh ingredients coming together in a comforting, flavorful way. It’s easy to prepare but delivers on all fronts—taste, texture, and bright colors that make it as delightful to eat as it is to look at. I can’t wait for you to try it and make it your own go-to pasta dish!
Print
Tomato Zucchini Pasta Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 25m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Tomato Zucchini Pasta featuring tender pasta tossed in a savory tomato sauce with sautéed zucchini, garlic, and onion, finished with fragrant basil and grated Parmesan cheese. This easy stovetop recipe comes together quickly for a satisfying vegetarian meal perfect for any weeknight.
Ingredients
Pasta
- 8 oz (225 g) penne or spaghetti pasta
Sauce and Vegetables
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 medium zucchinis, sliced into half moons
- 1 can (14 oz / 400 g) diced tomatoes, with juice
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Finishing Touches
- 1/4 cup (30 g) grated Parmesan cheese
- 1/4 cup (15 g) fresh basil leaves, roughly chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the onion: Add the chopped onion to the skillet and cook for 2-3 minutes until it becomes translucent.
- Cook zucchini: Stir in the zucchinis, cooking for 5 minutes until they start to soften.
- Add tomatoes and seasoning: Add the diced tomatoes (with juice), tomato paste, dried oregano, red pepper flakes, salt, and pepper. Stir well to combine.
- Simmer the sauce: Bring the mixture to a simmer, allowing it to cook for another 10 minutes until the sauce thickens slightly.
- Toss pasta with sauce: Add the cooked pasta to the skillet, tossing to coat with the sauce evenly. Let it cook for an additional 2-3 minutes to blend the flavors.
- Add cheese: Remove from heat, sprinkle with grated Parmesan cheese, and gently mix to combine.
- Garnish and serve: Garnish with fresh basil leaves before serving.
Notes
- Use penne or spaghetti depending on your preference; both work well.
- Red pepper flakes are optional; omit if you prefer a milder flavor.
- For a vegan version, omit Parmesan cheese or substitute with a plant-based alternative.
- Feel free to add other vegetables like bell peppers or mushrooms for variety.
- Fresh basil can be substituted with dried basil if unavailable, but add at the end for best flavor.
