Easy Tomato Zucchini Pasta Recipe
Fresh zucchini and juicy tomatoes come together with garlic and herbs for a bright, weeknight-friendly pasta dinner.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry penne or other short pasta
- 2 tbsp extra-virgin olive oil
- 1 cup chopped yellow onion
- 3 cup sliced zucchini
- 2 tsp minced garlic
- 2.5 cup halved cherry tomatoes
- 1 tbsp tomato paste
- 0.75 tsp dried oregano
- 0.25 tsp red pepper flakes
- 0.75 cup reserved pasta cooking water
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1 tbsp unsalted butter optional, for a silkier sauce
- 0.5 tsp lemon zest optional, for brightness
- 0.25 cup chopped fresh basil plus extra for serving
- 0.5 cup grated Parmesan cheese divided
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente. Reserve 3/4 cup cooking water, then drain.
- Warm olive oil in a wide skillet over medium heat.
- Sauté onion until translucent, about 3 minutes, stirring occasionally.
- Add zucchini. Cook until lightly browned and just tender, 5 to 7 minutes.
- Stir in garlic, tomato paste, oregano, and red pepper flakes. Cook 1 minute.
- Add cherry tomatoes. Cook until they burst and release juices, 3 to 4 minutes.
- Pour in 1/2 cup pasta water. Season with salt and black pepper.
- Toss in drained pasta, butter, and lemon zest. Add more water if needed.
- Off heat, fold in basil and half the Parmesan. Serve with remaining cheese.
Notes
Variation: Add cooked chicken sausage or sautéed shrimp for extra protein. For a dairy-free finish, skip butter and use more olive oil. Leftovers keep 3 days in the fridge; reheat with a splash of water to loosen the sauce.
This recipe is an original creation inspired by classic Easy Tomato Zucchini Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.