Fresh Tomato Zucchini Pasta in 30 Minutes

Summer is the perfect time to enjoy light, fresh, and flavorful dishes. Make this quick and easy tomato zucchini pasta that's full of flavor and ready in under 30 minutes. It's a great way to enjoy the fresh taste of veggies! This dish can be a quick meatless main or a tasty side to pair with your favorite protein. Try this delicious recipe and enjoy the vibrant flavors of summer vegetables.

Tomato Zucchini Pasta DinnerPhoto byThyme of Season

Ingredients You Will Need to Make Zucchini Tomato Pasta

For this summer zucchini and tomato pasta, you will need:

Pasta: Pick any pasta you prefer or have on hand! Classic spaghetti is a good choice if you feel like twirling, but you can also go for shorter noodles like penne, ziti, rigatoni, or unique pasta such a fancy shell or lumaconi (snail shaped) pasta.

Zucchini: This tomato zucchini pasta dish is a fantastic way to make the most of our favorite summer veggies.

Cherry Tomatoes: They bring juicy sweetness to every bite.

Garlic: It gives that genuine Italian taste.

Seasonings: A mix of garlic powder, Italian herbs, sweet paprika, chili flakes, salt, and black pepper packs in tons of flavor.

Parmesan Cheese: It adds a rich, sharp cheesy flavor to the sauce.

Fresh Basil: It tops off the pasta with a pop of color and a fresh herby taste. Fresh parsley is a great alternative too!

Measured Ingredients:

• 2 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 lb pasta of your choice (such as spaghetti or penne)
• 1/4 cup fresh basil leaves for garnish
• 1/2 teaspoon garlic powder
• 1/2 Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt and black pepper
• 1/4 teaspoon red crushed pepper (optional for spice)

Instructions

Follow these simple step-by-step directions to making this summer zucchini and tomato pasta:

1. Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the sliced zucchini to the skillet and cook until they begin to soften, roughly 4-5 minutes.
4. Add the halved cherry tomatoes to the skillet and continue to cook until the tomatoes start to break down slightly, about 3-4 minutes.
5. Season with garlic powder, Italian Seasoning, paprika, salt, black pepper, and red pepper flakes (if using).
6. Combine the cooked pasta with the skillet mixture, tossing everything together to coat the pasta evenly with the zucchini and tomatoes.
7. Remove from heat and sprinkle with grated Parmesan cheese, stirring gently to mix.
8. Garnish with fresh basil leaves before serving.

Storage Tips

Tomato zucchini pasta is at its best when it's fresh and hot! But if you save some, it can be delicious as leftovers! Keep it in the fridge: Move any leftovers into an airtight container and they’ll stay good for about 4 days.

For reheating, simply warm up your portions in the microwave. If it seems a bit dry, just add a little broth or water to bring back some moisture.