Description

Tomato Zucchini Pasta is a vibrant, garden-fresh dish that combines ripe tomatoes, tender zucchini, and aromatic garlic in a light olive oil sauce. It’s a simple, colorful meal that bursts with flavor and comfort in every bite—perfect for quick weeknights or leisurely dinners alike.

Ingredients

8 oz pasta of your choice (spaghetti, linguine, or penne)
2 medium zucchini, sliced or diced
2 cups ripe tomatoes, chopped
2 cloves garlic, finely chopped
2 tbsp extra-virgin olive oil
1/4 tsp red pepper flakes (optional)
1/4 cup fresh basil, torn
1/4 cup Parmesan cheese, grated (optional or vegan substitute)
Salt and pepper to taste

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Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds.
Add zucchini and sauté until slightly tender and golden on the edges.
Stir in tomatoes and cook until they break down into a chunky sauce. Season with salt and pepper.
Add cooked pasta to the skillet. Toss with sauce, adding reserved pasta water a bit at a time for desired consistency.
Remove from heat. Stir in fresh basil and Parmesan (if using). Serve hot with extra basil and a drizzle of olive oil.

Notes

Use peak-season tomatoes for the best flavor, or cherry tomatoes for added sweetness.
Add mushrooms or spinach for more veggie power.
For a creamy twist, stir in a spoonful of ricotta at the end.