Tomato Zucchini Pasta

This vibrant tomato zucchini pasta transforms simple summer produce into a restaurant-worthy meal in just 20 minutes. The juicy cherry tomatoes burst to create a light, flavorful sauce that coats every strand of pasta perfectly.

I first created this dish when my garden was overflowing with zucchini and cherry tomatoes. What started as a desperate attempt to use up produce has become our family's most requested summer meal that even my vegetable-skeptical teenager devours without complaint.

Ingredients

• Pasta: Any shape works beautifully but I find spaghetti catches the light sauce perfectly
• Zucchini: Choose firm medium sized ones for the best texture and flavor
• Cherry tomatoes: Look for plump vibrant ones that yield slightly to pressure
• Garlic: Fresh cloves provide aromatic foundation for the sauce
• Olive oil: Use a good quality extra virgin for best flavor
• Italian seasoning: This blend saves time but use individual herbs if you prefer
• Red pepper flakes: Adds gentle heat that enhances the sweetness of the tomatoes
• Parmesan cheese: Freshly grated provides the best flavor and melting qualities
• Fresh basil: The aromatic finishing touch that brightens the entire dish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil before adding a generous tablespoon of salt. The water should taste like the sea. Cook your pasta according to package directions until just al dente. This slight firmness is crucial as the pasta will continue cooking slightly when added to the sauce. Before draining reserve a half cup of the starchy cooking water to help bind your sauce later.

Prepare the Vegetables:

While your pasta cooks heat olive oil in a large skillet over medium heat until it shimmers. Add the zucchini slices in a single layer if possible and allow them to cook undisturbed for about 2 minutes to develop some caramelization. Stir and continue cooking for another 2 minutes until they become tender but still maintain some bite. Add the minced garlic and stir constantly for exactly 60 seconds until fragrant but not browned as garlic can quickly turn bitter when overcooked.

Create the Sauce:

Add the cherry tomatoes to the skillet and gently press some of them with your spoon to help release their juices. This natural tomato essence forms the base of your light sauce. Sprinkle in the salt pepper red pepper flakes and Italian seasoning allowing the heat to activate the dried herbs and spices. Let everything simmer together for 2 to 3 minutes until the tomatoes soften but still hold their shape.

Combine and Finish:

Add the drained pasta directly to the skillet with vegetables. Using tongs gently toss everything together ensuring each strand gets coated with the tomato juices and seasoning. If the mixture seems dry add reserved pasta water a tablespoon at a time until you reach your desired consistency. The starch in this water helps create a silky sauce that clings to the pasta. Sprinkle in the Parmesan and most of the basil tossing until the cheese melts and everything is beautifully incorporated.

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The magic of this dish truly lies in those cherry tomatoes. I discovered accidentally that letting some cherry tomatoes cook until they burst while leaving others barely heated creates layers of flavor you simply cannot achieve with canned tomatoes. My grandmother from Sicily always said a good pasta sauce should have both brightness and depth this achieves that balance perfectly.

Make It Ahead

This pasta holds beautifully in the refrigerator for up to three days. In fact many family members prefer it on the second day when the flavors have had time to meld together. If making ahead slightly undercook the pasta and zucchini as they will soften further when reheated. When serving leftover portions add a splash of water and a drizzle of olive oil before warming gently on the stovetop. Finish with a sprinkle of fresh herbs and additional Parmesan to refresh the dish.

Easy Variations

Transform this versatile recipe by changing just a few elements. For a protein boost add a can of drained white beans or chunks of precooked chicken in the final combining stage. Create a creamier version by stirring in a dollop of ricotta cheese just before serving. In winter when fresh tomatoes lack flavor substitute a pint of good quality grape tomatoes or even sundried tomatoes packed in oil they provide concentrated flavor when fresh options are limited.

Serving Suggestions

While this pasta is a complete meal on its own I love serving it alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery greens provide pleasant contrast to the sweet tomatoes. For a more substantial meal pair with garlic bread to soak up every bit of the delicious sauce. This dish also makes an excellent side for grilled chicken or fish when you want to impress dinner guests with minimal effort.

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This pasta highlights the freshness of summer produce in every bite while remaining light yet entirely satisfying. It's a recipe you'll turn to again and again.

Frequently Asked Questions

→ Can I use a different type of pasta for this dish?

Absolutely! Spaghetti, penne, fusilli, or any pasta you enjoy will work well in this dish.

→ How do I keep zucchini from becoming soggy?

Cook the zucchini over medium heat for a few minutes until tender-crisp. Avoid overcooking to maintain its texture.

→ Can I make this dish vegan?

Yes, simply omit the Parmesan cheese or replace it with a dairy-free alternative to enjoy a vegan version.

→ What can I add for extra protein?

Consider adding cooked chicken, shrimp, ground turkey, or even chickpeas to complement the flavors and increase protein.

→ Can I prepare the vegetables ahead of time?

Yes, you can slice the zucchini and tomatoes and mince the garlic in advance to save time during cooking.