Tomato Zucchini Pasta: Quick & Easy Weeknight Meal (Print Version)

Craving a simple, comforting meal? This Tomato Zucchini Pasta recipe is your new go-to for busy weeknights, bursting with fresh flavors and easy steps.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Main Stars

01 - 12 oz (340g) Short-Cut Pasta (Penne, Fusilli, or Farfalle)
02 - 2 pints (about 4 cups) Cherry or Grape Tomatoes, halved
03 - 2 medium Zucchini, chopped into half-moons
04 - 1 Red Onion, finely diced

→ Flavor Faves

05 - 4-5 cloves Garlic, minced
06 - 3 tbsp Extra Virgin Olive Oil
07 - 1/4 cup Fresh Basil, chopped
08 - 1 tsp Dried Oregano
09 - 1/2 tsp Red Pepper Flakes (optional)

→ Finishing Touches

10 - 1/2 cup Parmesan Cheese, freshly grated (for serving)
11 - Fresh Parsley, chopped (optional, for garnish)

→ Pantry Staples

12 - Salt, to taste
13 - Freshly Ground Black Pepper, to taste

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Remember to salt it generously – like, really generously, until it tastes like the ocean! This is where I always forget, honestly, and then my pasta ends up bland. Cook it according to package directions until al dente. While it’s bubbling away, you can start on your sauce, multitasking like a kitchen wizard!
02 - In a large skillet or Dutch oven, heat a good glug of olive oil over medium heat. Add your finely diced red onion and sauté until it’s softened and translucent, about 3-5 minutes. Then, toss in that glorious minced garlic. Cook for just about a minute until fragrant; seriously, don't let it burn, or your whole dish will taste bitter! I learned that the hard way, oops.
03 - Now for the stars! Add your chopped zucchini and halved cherry tomatoes to the skillet. Give it all a good stir. You'll start to see those tomatoes soften and burst, releasing their sweet juices. This is where the magic happens, and the kitchen starts to smell absolutely incredible, like a summer garden. Cook for about 5-7 minutes, until the zucchini is tender-crisp.
04 - Stir in the dried oregano, red pepper flakes (if you're using them), and a good pinch of salt and pepper. Add about a quarter cup of pasta water – that starchy liquid is pure gold for thickening your sauce and making it cling to the pasta. Let it all simmer gently for another 5 minutes, allowing the flavors to meld. Taste it! Adjust seasonings if needed, this is your moment to shine.
05 - Drain your cooked pasta, reserving a little more pasta water just in case. Add the drained pasta directly to the skillet with your tomato and zucchini sauce. Toss everything together, making sure every strand of pasta is coated in that deliciousness. If it looks a little dry, add a splash of that reserved pasta water until it reaches your desired consistency. This step can get a little messy, but it’s worth it!
06 - Remove the skillet from the heat. Stir in your fresh chopped basil – it’ll wilt beautifully and release its amazing aroma. Give it one last taste test and adjust any final seasonings. Ladle your warm pasta into bowls, top with a generous sprinkle of freshly grated Parmesan cheese and maybe a little extra fresh parsley. It should look vibrant, smell like heaven, and taste like a warm hug. Enjoy your masterpiece!

# Notes:

01 - Always reserve pasta water! It's your secret weapon for a silky, cohesive sauce.
02 - Storage advice that actually works from my kitchen trials: Reheat gently on stovetop with a splash of water, avoid microwaving too long.
03 - Substitution I've tried that worked surprisingly well: Yellow squash for zucchini, or diced canned tomatoes if fresh aren't available (but fresh is better!).
04 - Serving suggestion that makes this dish extra special: A side salad and crusty bread for soaking up the sauce.

# Tools You'll Need:

01 - Large pot
02 - Large skillet or Dutch oven
03 - Cutting board
04 - Knife
05 - Colander

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 15g

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