Tomato Zucchini Pasta

A fresh, Mediterranean-inspired pasta loaded with juicy tomatoes, tender zucchini, garlic, basil, and Parmesan. It’s light, flavorful, and ready in about 30 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

• 8 oz (225 g) whole wheat spaghetti or penne
• 2 tbsp extra virgin olive oil
• 2 medium zucchini, sliced into half-moons
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 tbsp tomato paste (optional, for a richer sauce)
• ½ tsp dried oregano
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the zucchini and cook for 4–5 minutes until lightly golden.
4. Stir in the garlic and cook for 30 seconds.
5. Add the cherry tomatoes, tomato paste, oregano, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
6. Add the cooked pasta and a splash of the reserved pasta water. Toss until the pasta is evenly coated in the sauce.
7. Stir in the lemon juice, basil, and Parmesan cheese.
8. Garnish with parsley, extra basil, and additional Parmesan before serving.

Optional Add-Ins

• 🍗 Grilled chicken
• 🦐 Sautéed shrimp
• 🧆 Chickpeas or white beans
• 🍄 Mushrooms
• 🫒 Black olives
• 🧀 Crumbled feta instead of Parmesan