I’m excited to share my Healthy Tomato Zucchini Pasta, a 30-minute vegetarian recipe that makes the most of extra zucchini and simple pantry staples.

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I never expected a weeknight dinner could wake up my taste buds like this. Quick, bright and a little tangy, this Healthy Tomato Zucchini Pasta takes summer produce and turns it into something that feels fancy but really isn’t.

I love how the zucchini keeps a fresh snap while cherry tomatoes pop with sudden sweetness, and a bit of lemon zest and juice makes the whole thing sing. It’s honest, fast, and somehow both light and satisfying so you actually want leftovers.

If you’re bored with plain pasta give this a try, you might get pleasantly surprised.

Ingredients

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Pasta gives carbs for energy, some protein and makes the dish filling
Zucchini adds fiber, mild flavor and bulk while keeping calories low
Tomatoes bring sweet tang, vitamin C and juicy bursts of freshness
Garlic gives a savory punch, offers antioxidants and wakes up the whole dish
Fresh basil gives herb aroma, brightens flavors and adds a green note
Olive oil provides healthy fats, silky mouthfeel and helps carry flavors
Parmesan adds savory umami, salty tang and a creamy finish when stirred in
Lemon zest and juice brighten taste, add citrus zip and cut richness

Ingredient Quantities

12 oz (340 g) pasta like penne, fusilli or spaghetti

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped (about 1 cup)

3 garlic cloves, minced or grated

2 medium zucchini (about 350 g), sliced into half moons

2 cups cherry tomatoes, halved or 3 medium ripe tomatoes, roughly chopped

1/4 teaspoon red pepper flakes, or more if you want a little kick

3/4 teaspoon kosher salt or 1/2 teaspoon table salt

1/2 teaspoon freshly ground black pepper

1/2 cup packed fresh basil leaves, torn or roughly chopped

Zest and juice of 1 lemon (about 1 tablespoon juice), optional but it brightens things up

1/3 cup freshly grated Parmesan cheese, plus extra if you like

1/2 to 3/4 cup pasta cooking water, hot as needed for sauce

1 tablespoon unsalted butter, optional for extra creaminess

How to Make this

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1. Bring a large pot of water to a boil, generously salt it, then add 12 oz (340 g) pasta and cook until al dente according to package directions; before draining reserve 1/2 to 3/4 cup hot pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, finely chopped, and sauté until soft and translucent, about 4 to 5 minutes — don’t let it brown too much or it’ll taste bitter.

3. Add 3 garlic cloves, minced or grated, and cook about 30 seconds until fragrant, stirring so it doesn’t burn.

4. Add 2 medium zucchini, sliced into half moons, and cook until they’re tender and start to brown, about 3 to 4 minutes; toss in 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1/2 teaspoon freshly ground black pepper while the zucchini cooks.

5. Add 2 cups cherry tomatoes, halved, or 3 medium chopped tomatoes and turn the heat up a bit; cook until the tomatoes soften and begin to burst, 2 to 3 minutes. If using, add the zest and about 1 tablespoon juice of 1 lemon now to brighten the sauce.

6. Add the drained pasta right into the skillet and toss to combine. Pour in reserved pasta water a little at a time (use 1/2 to 3/4 cup as needed) until the sauce is glossy and coats the pasta. Stir in 1 tablespoon unsalted butter if you want extra creaminess.

7. Remove from heat and stir in 1/3 cup freshly grated Parmesan cheese and 1/2 cup packed torn fresh basil leaves, taste and adjust seasoning with more salt, pepper or a squeeze more lemon if it needs it; if the sauce seems dry add a splash more pasta water.

8. Serve immediately with extra grated Parmesan and torn basil on top. Leftovers reheat well, just add a splash of water or olive oil when warming so it doesn’t dry out.

Equipment Needed

1. Large pot (for boiling the pasta)
2. Colander (to drain pasta and reserve cooking water)
3. Large skillet or sauté pan
4. Cutting board
5. Chef’s knife
6. Wooden spoon or heatproof spatula
7. Tongs or a pasta fork
8. Microplane or box grater (for lemon zest and Parmesan)

FAQ

Q: Can I make this gluten free? A: Yes, just swap in your favorite gluten free pasta and watch the cook time, some GF pastas get soft faster so taste for al dente. Salt the water well and use the reserved pasta water same as usual to help the sauce cling.

Q: My sauce looks watery, how do I thicken it? A: Let the tomatoes cook down a bit longer, and add 1/2 to 3/4 cup hot pasta water slowly while stirring until it becomes saucy, the starchy water emulsifies with olive oil and Parmesan to thicken it. If needed toss in the butter at the end for extra creaminess.

Q: How do I stop the zucchini from getting mushy? A: Slice into half moons like the recipe says and cook over medium high heat so they brown quickly, only a few minutes, you want tender crisp not soft mush. Salt toward the end to avoid drawing out too much water early.

Q: Can I add protein or make it heartier? A: Absolutely, shredded rotisserie chicken, sautéed shrimp, canned chickpeas, or browned Italian sausage all work great, just add cooked protein when you toss the pasta with the sauce so everything heats through evenly.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water or leftover pasta water to loosen the sauce, microwave works too but add a little liquid so it doesnt dry out.

Q: No Parmesan or butter, what do I do? A: You can skip the butter fine, and swap Parmesan for Pecorino or a handful of nutritional yeast for a cheesy flavor if you need it to be dairy free. Lemon zest and extra basil also boost flavor if cheese is missing.

Healthy Tomato Zucchini Pasta Recipe Substitutions and Variations

Pasta (12 oz): swap with whole wheat or spelt pasta for more fiber, or chickpea/lentil pasta for extra protein, or a gluten free brown rice pasta if you need GF. Cook time might change so watch it, don’t overcook.
Zucchini (2 medium): use yellow summer squash sliced the same way, or cubed eggplant or sliced cremini mushrooms for a meatier bite. If you use eggplant salt it and squeeze out moisture, mushrooms will release water so cook them a bit longer.
Parmesan (1/3 cup): use Pecorino Romano or Asiago for a sharper salty kick, or 2-3 tbsp nutritional yeast for a dairy free/vegan cheesy vibe, add a touch more salt if needed.
Butter (1 tbsp, optional): replace with extra virgin olive oil or vegan butter, or stir in 2 tbsp plain Greek yogurt off the heat for creaminess without heaviness.

Pro Tips

1) Salt the pasta water until it tastes like the sea, trust me it makes a big difference; taste the water before you add the pasta so you know how much is enough.
2) Pat the zucchini dry and cook in a single layer, dont crowd the pan or theyll steam instead of getting that nice brown edge.
3) Turn the heat up to blister the cherry tomatoes so some burst and release sweet juices while others stay whole, then press a few with the back of a spoon for texture.
4) Undercook the pasta by 30 to 60 seconds and finish it in the skillet with reserved pasta water and a knob of butter, add the Parmesan and basil off the heat so the cheese melts smoothly not clumps.

Healthy Tomato Zucchini Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Healthy Tomato Zucchini Pasta, a 30-minute vegetarian recipe that makes the most of extra zucchini and simple pantry staples.

Servings

servings

Calories

473

kcal

Equipment: 1. Large pot (for boiling the pasta)
2. Colander (to drain pasta and reserve cooking water)
3. Large skillet or sauté pan
4. Cutting board
5. Chef’s knife
6. Wooden spoon or heatproof spatula
7. Tongs or a pasta fork
8. Microplane or box grater (for lemon zest and Parmesan)

Ingredients

12 oz (340 g) pasta like penne, fusilli or spaghetti
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
3 garlic cloves, minced or grated
2 medium zucchini (about 350 g), sliced into half moons
2 cups cherry tomatoes, halved or 3 medium ripe tomatoes, roughly chopped
1/4 teaspoon red pepper flakes, or more if you want a little kick
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn or roughly chopped
Zest and juice of 1 lemon (about 1 tablespoon juice), optional but it brightens things up
1/3 cup freshly grated Parmesan cheese, plus extra if you like
1/2 to 3/4 cup pasta cooking water, hot as needed for sauce
1 tablespoon unsalted butter, optional for extra creaminess

Directions

Bring a large pot of water to a boil, generously salt it, then add 12 oz (340 g) pasta and cook until al dente according to package directions; before draining reserve 1/2 to 3/4 cup hot pasta cooking water, then drain the pasta.
While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, finely chopped, and sauté until soft and translucent, about 4 to 5 minutes — don’t let it brown too much or it’ll taste bitter.
Add 3 garlic cloves, minced or grated, and cook about 30 seconds until fragrant, stirring so it doesn't burn.
Add 2 medium zucchini, sliced into half moons, and cook until they’re tender and start to brown, about 3 to 4 minutes; toss in 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt) and 1/2 teaspoon freshly ground black pepper while the zucchini cooks.
Add 2 cups cherry tomatoes, halved, or 3 medium chopped tomatoes and turn the heat up a bit; cook until the tomatoes soften and begin to burst, 2 to 3 minutes. If using, add the zest and about 1 tablespoon juice of 1 lemon now to brighten the sauce.
Add the drained pasta right into the skillet and toss to combine. Pour in reserved pasta water a little at a time (use 1/2 to 3/4 cup as needed) until the sauce is glossy and coats the pasta. Stir in 1 tablespoon unsalted butter if you want extra creaminess.
Remove from heat and stir in 1/3 cup freshly grated Parmesan cheese and 1/2 cup packed torn fresh basil leaves, taste and adjust seasoning with more salt, pepper or a squeeze more lemon if it needs it; if the sauce seems dry add a splash more pasta water.
Serve immediately with extra grated Parmesan and torn basil on top. Leftovers reheat well, just add a splash of water or olive oil when warming so it doesn't dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.