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

Tomato Zucchini Pasta: Quick & easy weeknight dinner! Fresh flavors in a simple recipe youll love. Get dinner on the table fast tonight.

# Recipe Info:

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

# Ingredients:

→ Main Ingredients

01 - 12 oz (340g) short pasta (penne, fusilli, or rotini)
02 - 1 pint (about 2 cups) cherry tomatoes, halved
03 - 2 medium zucchini, sliced into half-moons
04 - 1 medium yellow onion, diced

→ Flavor Boosters

05 - 4 cloves garlic, minced
06 - 3 tbsp extra virgin olive oil
07 - 1/4 cup fresh basil leaves, roughly torn
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional, or to taste)
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1/2 cup freshly grated Parmesan cheese, plus more for serving

# Instructions:

01 - First things first, get your mise en place on! Slice those cherry tomatoes in half – it helps them release their juices later, you know? Dice your onion and mince your garlic. While you're at it, get a big pot of water boiling for your pasta. This is where I always forget to salt the water, but honestly, don't be like me! A generous pinch of salt makes all the difference for perfectly seasoned pasta. Slice your zucchini into half-moons; they look pretty and cook evenly.
02 - Heat a generous glug of olive oil in a large skillet or Dutch oven over medium heat. Once it's shimmering, toss in your diced onion. Let it soften and become translucent, about 5-7 minutes. Oh, the smell! It's the start of something delicious, I promise. Then, add your minced garlic and cook for just another minute until fragrant. Be careful not to burn it – I've done that, and burnt garlic is just... not good. Keep stirring, friend!
03 - Now, add your sliced zucchini to the skillet. Let it cook for about 3-5 minutes, stirring occasionally, until it starts to get a little tender and slightly browned. Then, in go the halved cherry tomatoes! This is where the kitchen starts to smell absolutely amazing. Stir everything together, and let those tomatoes start to soften and burst. You'll see them releasing their sweet juices, creating a beautiful base for your sauce. Don't rush this step!
04 - While your veggies are mingling, drop your chosen pasta into that boiling, salted water. Cook it according to package directions until it's al dente – remember, a little bite is good! While the pasta cooks, season your tomato-zucchini mixture with dried oregano, red pepper flakes (if using), salt, and black pepper. Taste it! Adjust as needed. Honestly, I always add a bit more salt than I think I need at first. This pasta needs good seasoning!
05 - Once your pasta is al dente, don't drain all the water! Scoop out about a cup of that starchy pasta water – it's liquid gold for thickening your sauce. Drain the rest of the pasta and add it directly to your skillet with the tomato and zucchini mixture. Pour in about half of that reserved pasta water. Stir, stir, stir! The sauce will start to emulsify and cling to the pasta beautifully. This is where the magic happens, transforming it into a cohesive pasta dish.
06 - Finally, tear in your fresh basil leaves. Stir them through until they just wilt. If the sauce looks a little dry, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese. The final result should be a vibrant, fragrant bowl of Tomato Zucchini Pasta that just screams comfort and freshness. It truly looks, smells, and tastes like summer on a plate!

# Notes:

01 - Always reserve some pasta water! I learned the hard way that it's crucial for a silky, cohesive sauce.
02 - Leftovers are great for 3-4 days in an airtight container. Gently reheat on the stovetop with a little water to revive the sauce, rather than microwaving.
03 - If no fresh basil, dried is okay, but fresh parsley can also be a lovely, different green touch.
04 - A squeeze of fresh lemon juice at the very end brightens everything up so beautifully – a game-changer!

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - colander

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 15-20g
Total Carbohydrate: 60-70g
Protein: 15-20g

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