If you’re looking for a sun-drenched bowl of Italian comfort that feels just as perfect for a quick weeknight dinner as it does for slow weekend lunches, Pasta with Zucchini and Cherry Tomatoes is destined to become a favorite. This dish shines with sweetness from bursting cherry tomatoes, tender golden zucchini, and the irresistible bite of al dente spaghetti, all bound together by olive oil, fragrant garlic, and a shower of fresh basil. With minimal prep and wholesome ingredients, you’ll discover how this recipe transforms simple produce into a meal that glows with both color and flavor.
Ingredients You’ll Need
With just a handful of kitchen staples and garden-fresh vegetables, every ingredient here has its moment to sparkle. The secret to the best Pasta with Zucchini and Cherry Tomatoes is letting each component complement the others for a truly satisfying experience.
- Spaghetti or your favorite pasta (12 ounces): Choose your go-to shape; classic spaghetti is timeless but penne or rigatoni also hold up wonderfully to the juicy sauce.
- Olive oil (2 tablespoons): A good extra-virgin olive oil gives your veggies a luscious, fruity base and lets their flavors shine.
- Zucchini (2 medium, sliced into half-moons): When sautéed, zucchini turns soft yet remains slightly toothsome, soaking up the garlicky oil.
- Cherry tomatoes (2 cups, halved): Their natural sweetness balances the savory and adds beautiful pops of color and juiciness.
- Garlic (3 cloves, minced): Garlic’s aromatic punch is the heartbeat of this dish—don’t skip it!
- Red pepper flakes (1/4 teaspoon, optional): For a gentle heat that lightly tingles the palate, feel free to add or omit as you like.
- Parmesan cheese (1/2 cup grated): The backbone of umami and richness; freshly grated is always best for flavor and texture.
- Fresh basil (1/4 cup, chopped): The leafy green crown that adds brightness and herbal lift at the very end.
- Salt and black pepper to taste: Simple seasonings are essential for coaxing out every layer of flavor.
How to Make Pasta with Zucchini and Cherry Tomatoes
Step 1: Cook the Pasta
Get things rolling by bringing a large pot of salted water to a vigorous boil. Drop in your pasta and cook it until just al dente, following the timing on your package. Don’t forget to scoop out about half a cup of the cooking water before draining; this starchy liquid is pure gold for melding your sauce together later.
Step 2: Sauté the Zucchini
While the pasta is bubbling away, pour the olive oil into a large skillet and set it over medium heat. Add the sliced zucchini and let it cook undisturbed for a few minutes to develop gorgeous golden edges, then give it a quick toss and sauté until the pieces are tender but still holding their shape—about 4 to 5 minutes all together.
Step 3: Garlic and Tomatoes Join the Party
Toss in the minced garlic and let it sizzle for 30 seconds until fragrant—this is where your kitchen starts to smell amazing! Add the halved cherry tomatoes next; as they warm up, they’ll soften, release their juices, and create a lovely, light sauce around your zucchini. Season with salt, pepper, and the optional red pepper flakes if you like a gentle kick.
Step 4: Combine Pasta with Zucchini and Cherry Tomatoes
Add the drained pasta straight into the veggie skillet. Give everything a thorough toss, splashing in reserved pasta water little by little until the sauce beautifully coats every strand. The starch bonds the flavors and creates a glistening finish without a heavy sauce.
Step 5: Finish and Serve
Slide the skillet off the heat and scatter in the grated Parmesan and fresh basil. One or two more gentle tosses is all you need for the cheese to melt into a creamy, aromatic coating, while the basil adds its fresh, crave-able green notes. Serve your Pasta with Zucchini and Cherry Tomatoes straight from the pan with even more Parmesan if you’re feeling festive!
How to Serve Pasta with Zucchini and Cherry Tomatoes
Garnishes
For the final flourish, I love showering each bowl with extra grated Parmesan and a handful of torn basil leaves—these touches add aromatic lift and a vibrant color boost. Cracked black pepper or a light drizzle of good olive oil also works beautifully, letting those garden flavors truly sing.
Side Dishes
Balance out your meal by serving Pasta with Zucchini and Cherry Tomatoes with a crisp green salad—arugula or mixed greens with a lemony dressing are perfect. If you’re feeding a crowd or craving something more, set out a loaf of warm, crusty bread to mop up every last drop of sauce.
Creative Ways to Present
For a gathering, heap your pasta onto a large platter and scatter the basil and cheese dramatically over top. Or serve individual bowls with a twist of lemon zest and toasted pine nuts for extra flair. The best part? This recipe is naturally vegetarian, so it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
To keep leftovers fresh, let your Pasta with Zucchini and Cherry Tomatoes cool to room temperature, then transfer to an airtight container. It stores happily in the refrigerator for up to three days—the flavors even deepen as they mingle together!
Freezing
While the textures of zucchini and cherry tomatoes can soften further after freezing, you can freeze leftovers in a pinch. Portion into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the pasta in a skillet with a splash of water or a drizzle of olive oil, stirring until hot and creamy again. Using the stovetop helps maintain the best texture, but the microwave works too—just cover loosely and give it a stir halfway through.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is classic, any pasta shape such as penne, fusilli, or rigatoni works well. Just pick your favorite—the sauce clings nicely to both long and short noodles.
How do I keep my zucchini from getting soggy?
Be sure not to overcrowd the pan; sauté the zucchini in batches if needed, and let it get golden before stirring. Cooking it over medium heat helps it brown without turning mushy.
Is this dish good served cold, like a pasta salad?
Yes, and it’s actually delicious at room temperature or chilled! Pasta with Zucchini and Cherry Tomatoes makes a light, summery lunch or potluck addition when served cold.
Can I add protein to make it more filling?
Certainly! Grilled chicken, shrimp, or even white beans are all tasty ways to up the protein while keeping with the breezy, Mediterranean vibe. Just add them at the end so they stay juicy and tender.
What other vegetables can I add to Pasta with Zucchini and Cherry Tomatoes?
Feel free to get creative! Bell peppers, thinly sliced carrots, or even a handful of baby spinach stirred in at the end can all complement the flavors and add more color to your meal.
Final Thoughts
I truly hope you’ll find as much joy in whipping up Pasta with Zucchini and Cherry Tomatoes as I do—it’s a recipe that feels like a big, warm hug from the Italian countryside no matter where you are. Give it a try soon, and don’t be surprised if it earns a permanent spot in your weeknight dinner rotation!
Print
Pasta with Zucchini and Cherry Tomatoes Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and easy pasta dish featuring zucchini and cherry tomatoes, tossed in a light olive oil sauce with garlic, basil, and Parmesan cheese. This vegetarian recipe is perfect for a quick weeknight dinner or a flavorful summer meal.
Ingredients
Ingredients:
- 12 ounces spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Sauté Zucchini: Heat olive oil in a skillet, add zucchini, and sauté until tender and golden. Add garlic and cook until fragrant.
- Add Tomatoes: Stir in cherry tomatoes, season with salt, pepper, and red pepper flakes. Cook until tomatoes soften.
- Combine and Serve: Add cooked pasta to the skillet, toss with sauce, using reserved pasta water as needed. Stir in Parmesan and basil. Serve warm.
Notes
Notes:
- For added protein, top with grilled chicken or shrimp.
- Use whole wheat pasta for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
