Description

Tomato Zucchini Pasta is a light, vibrant dish brimming with fresh summer flavors. Tender zucchini ribbons and spaghetti are tossed in a garlicky tomato sauce and topped with a sprinkle of Parmesan—a simple, healthy, and satisfying main course perfect for weeknight dinners or a quick lunch.

Ingredients

Units Scale

Pasta & Vegetables

8 oz spaghetti or linguine
2 medium zucchinis, spiralized or cut into ribbons

Sauce

2 tbsp olive oil
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1/4 tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/4 cup fresh basil leaves, torn

For Serving

1/4 cup grated Parmesan cheese (or vegan alternative)
Extra fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Prepare the Zucchini: While the pasta cooks, use either a spiralizer or vegetable peeler to create zucchini noodles or ribbons. Place the zucchini on a paper towel and set aside to absorb excess moisture.
Make the Tomato Sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant. Stir in cherry tomatoes and cook for 4-5 minutes, gently pressing the tomatoes until they begin to soften and burst, releasing their juices.
Toss Everything Together: Add the cooked spaghetti to the skillet with the tomatoes. Add the zucchini ribbons and toss gently to combine. If the mixture seems dry, add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Season with salt and black pepper, then sprinkle in the torn basil.
Serve: Divide the pasta among plates. Top with grated Parmesan and garnish with extra basil. Serve immediately and enjoy!

Notes

For extra protein, add cooked chicken, shrimp, or chickpeas.
Substitute gluten-free pasta to make the dish gluten-free.
Use a mix of yellow squash and zucchini for added color.
Leftovers are best enjoyed within 1-2 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 290
Sugar: 6g
Sodium: 245mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 9g
Cholesterol: 5mg