The Best Tomato Zucchini Pasta for Summer Nights
A quick and easy one-pan pasta dish featuring ripe tomatoes and tender zucchini in a light, flavorful sauce. Perfect for a busy weeknight summer dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook / Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces dried spaghetti or linguine
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 1/2 pounds ripe Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 30 seconds until fragrant.
- Add the zucchini and cook for 3-4 minutes until just tender and lightly golden.
- Add the chopped tomatoes, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, stirring often, until the tomatoes break down into a chunky sauce. Add a splash of pasta water if needed.
- Add the drained pasta to the skillet. Toss over low heat, adding more pasta water as needed to coat the noodles.
- Remove from heat. Stir in fresh basil and Parmesan. Serve immediately with extra Parmesan.
Notes
For a vegan version, omit the Parmesan or use a vegan alternative. This dish pairs wonderfully with a side of crusty bread or a simple green salad. The key to a great Tomato Zucchini Pasta is using the starchy pasta water to help the sauce cling to the noodles. For more information on the key ingredient, you can read about zucchini.