This pasta is bright, fresh, and packed with vegetables—exactly what you want on a busy weeknight. It tastes like summer, but it’s simple enough to make all year. Tender zucchini, sweet cherry tomatoes, and garlic come together with olive oil and herbs to create a light sauce that clings to every strand.
It’s satisfying without feeling heavy, and you can make it in about 30 minutes. Keep it meatless, or add protein if you like—either way, it’s a win.
Why This Recipe Works
- Fast and simple: The sauce cooks while the pasta boils, so dinner is ready in half an hour.
- Fresh flavors: Zucchini and tomatoes soften into a light, saucy base without cream or butter.
- Balanced and light: Plenty of veggies, olive oil, and herbs keep it flavorful without being heavy.
- Flexible: Works with any pasta shape and adapts to what you have—add spinach, basil, or a can of beans.
- Weeknight-friendly: Minimal prep, easy steps, and very little cleanup.
Shopping List
- Pasta: 12 ounces spaghetti, linguine, or short pasta like penne
- Olive oil: 2–3 tablespoons, extra-virgin preferred
- Garlic: 3–4 cloves, thinly sliced or minced
- Cherry or grape tomatoes: 3 cups, halved (or 1 can diced tomatoes if needed)
- Zucchini: 2 medium, halved lengthwise and sliced into half-moons
- Crushed red pepper flakes: A pinch, to taste
- Salt and black pepper: To taste
- Lemon: 1, for zest and juice
- Fresh basil or parsley: A handful, chopped
- Parmesan or pecorino: Freshly grated, for serving (optional)
- Optional add-ins: Baby spinach, a can of cannellini or chickpeas (drained), olives, capers, or grilled chicken
How to Make It
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, per package directions. Reserve 1 cup of pasta water before draining.
- Sauté the zucchini. In a wide skillet, warm 2 tablespoons olive oil over medium heat.
Add zucchini with a pinch of salt and cook 5–7 minutes until lightly golden and tender, stirring occasionally.
- Add garlic and heat. Push zucchini to the sides, add a splash more oil if needed, then add garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t let the garlic brown.
- Tomatoes go in. Add cherry tomatoes and a pinch of salt. Cook 5–8 minutes, stirring, until tomatoes soften and release juices.
Lightly mash some with a spoon to create a saucy texture.
- Build the sauce. Add a squeeze of lemon juice and a small splash of pasta water. Simmer 1–2 minutes until glossy. Taste and adjust salt and pepper.
- Toss with pasta. Add drained pasta to the skillet.
Toss over low heat, adding more pasta water as needed to coat and loosen. The sauce should cling, not pool.
- Finish with freshness. Turn off the heat. Stir in lemon zest, chopped basil or parsley, and a drizzle of olive oil.
Add grated Parmesan if you like.
- Serve. Twirl into bowls. Top with extra herbs, more cheese, and black pepper. Add protein or extras if using.
How to Store
- Fridge: Store in an airtight container for up to 4 days.
Add a splash of water or broth when reheating to loosen the sauce.
- Freezer: Not ideal for long-term freezing because zucchini can turn mushy, but it’s fine for up to 1 month if needed. Thaw overnight and reheat gently.
- Reheating: Warm in a skillet over low heat with a little water or olive oil. Stir until silky again.
Benefits of This Recipe
- Veggie-forward: You get a generous serving of vegetables in a familiar, comforting dish.
- Lighter than cream sauces: Olive oil, tomatoes, and lemon keep things bright and heart-healthy.
- Budget-friendly: Uses basic pantry and produce items with big flavor.
- Customizable nutrition: Add beans for fiber and protein, or choose whole-grain or legume pasta.
- Great for meal prep: Holds well for several days and reheats nicely for lunches.
Common Mistakes to Avoid
- Skipping pasta water: That starchy liquid is your best friend for a silky sauce.
Save at least 1 cup.
- Overcooking garlic: Burnt garlic turns bitter fast. Keep the heat moderate and cook briefly.
- Soggy zucchini: Don’t crowd the pan. Let the zucchini get a little color for better texture and flavor.
- Undersalting the water: Salty pasta water ensures flavorful pasta.
It should taste like the sea.
- Dull finish: Forgetting lemon zest or fresh herbs can make the dish taste flat. Finish with both.
Variations You Can Try
- Creamy-yet-light: Stir in a spoonful of ricotta or a splash of half-and-half at the end.
- Protein boost: Add grilled chicken, sautéed shrimp, seared tofu, or a can of cannellini beans.
- Extra greens: Toss in baby spinach or kale during the last 2 minutes of cooking.
- Briny twist: Add olives, capers, and a pinch of oregano for a puttanesca vibe.
- Roasted version: Roast zucchini and tomatoes at 425°F (220°C) with olive oil and salt for 20–25 minutes, then toss with pasta.
- Whole-grain: Use whole-wheat pasta or chickpea pasta for more fiber and protein.
- Spice lovers: Add more red pepper flakes or a spoonful of Calabrian chili paste.
FAQ
Can I use canned tomatoes instead of fresh?
Yes. Use a 14.5-ounce can of diced tomatoes or whole peeled tomatoes, crushed by hand.
Simmer a bit longer to evaporate excess liquid.
What pasta shape works best?
Spaghetti, linguine, penne, or fusilli all work. Choose a shape that holds sauce well—short pasta is great for chunky vegetables, long strands feel lighter.
How do I keep the zucchini from getting mushy?
Slice it evenly, cook over medium-high heat, and avoid overcrowding the pan. Let it sear instead of steam.
Is this recipe vegan?
It is as written if you skip the Parmesan.
Add a sprinkle of nutritional yeast for a cheesy note.
Can I make it gluten-free?
Yes. Use your favorite gluten-free pasta and follow the same steps. Save pasta water as usual—it still helps bind the sauce.
Can I add more vegetables?
Absolutely.
Bell peppers, mushrooms, spinach, or peas blend right in. Add sturdier veggies earlier and tender ones later.
How can I make it more filling?
Add beans, grilled chicken, or shrimp. You can also top with toasted pine nuts or almonds for healthy fats and crunch.
What if I don’t have fresh herbs?
Use 1 teaspoon dried Italian seasoning or oregano in the pan, then finish with lemon zest for freshness.
Can I meal prep this?
Yes.
Cook as directed, store in single portions, and reheat with a splash of water. Add fresh herbs or cheese after reheating.
How do I make it less spicy?
Skip the red pepper flakes or reduce to a tiny pinch. The dish will still be flavorful thanks to garlic, lemon, and herbs.
Final Thoughts
This Healthy Tomato & Zucchini Pasta is simple, bright, and flexible—exactly the kind of recipe you’ll make on repeat.
It turns a few basic ingredients into a satisfying meal with minimal effort. Keep it light and meatless, or bulk it up with protein and extra veggies. Either way, you’ll have a fresh, comforting dinner on the table in about 30 minutes.