Pasta with Zucchini and Tomatoes (Easy Italian Recipe)

Name: Pasta with Zucchini and Tomatoes (Easy Italian Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 7 oz short pasta (penne, fusilli, or farfalle); 2 lbs zucchini, chopped into bite‑size pieces; 1 lb cherry or grape tomatoes, halved; 3 tbsp extra‑virgin olive oil, divided; 6 garlic cloves, minced; 1/3 cup Parmesan cheese, freshly grated; 1 cup fresh basil or parsley, chopped; 1 tsp fine sea salt; Freshly ground black pepper, to taste; Optional: pinch red pepper flakes, lemon zest

BY Emily Parker August 25, 2025

Pasta with zucchini and tomatoes in a skillet with Parmesan

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When you need a quick, flavorful meal, pasta with zucchini and tomatoes is the perfect Italian-inspired dish to bring to the table. In just 20 minutes, you’ll have a light yet satisfying dinner made with fresh summer vegetables, al dente pasta, garlic, olive oil, and a sprinkle of Parmesan. The zucchini stays tender-crisp, the tomatoes burst into a naturally sweet sauce, and everything comes together with bright herbs for a Mediterranean flavor you’ll crave again and again.

This pasta is not only delicious but also wholesome. Packed with vitamins, minerals, and antioxidants, zucchini and tomatoes offer a nutrient boost, while olive oil adds a dose of heart-friendly fats. Best of all, this recipe works as a vegetarian main dish, a simple side for grilled meats, or a base for creative variations like creamy sauces, added proteins, or extra veggies.

Table of Contents

Ingredients You’ll Need

Making a fresh and flavorful pasta with zucchini and tomatoes requires just a handful of wholesome ingredients. Each one plays a key role in creating a light yet satisfying Italian-style pasta dish.

Pasta – Short pasta shapes like fusilli, rotini, penne, or farfalle work best because their grooves and folds catch the sauce. For a healthier option, try whole wheat pasta. Gluten-free pasta also works but cooks faster, so watch the timing closely.
Zucchini – You’ll need about 2 pounds, chopped into bite-sized pieces. No need to peel; just wash and dice. A mix of green zucchini and yellow summer squash adds color and variety.
Tomatoes – Cherry or grape tomatoes are ideal because they burst into a sweet, juicy sauce without turning mushy. Roma tomatoes can be used if that’s what you have on hand.
Olive Oil – Extra virgin olive oil adds richness and brings the flavors together. Its fruity, slightly peppery taste makes it the best choice for this Mediterranean-inspired dish.
Garlic – Fresh minced garlic infuses the sauce with deep, aromatic flavor.
Fresh Herbs – Basil is traditional, but parsley or even fresh oregano can brighten the pasta beautifully. Always add herbs at the end to preserve their freshness.
Parmesan Cheese – Freshly grated Parmesan (or Parmigiano-Reggiano) provides a savory, nutty finish. For a twist, try pecorino romano, feta, or even a dairy-free cheese alternative.
Salt & Black Pepper – Essential for seasoning and balancing the natural sweetness of the vegetables.

Ingredients for pasta with zucchini and tomatoes

Optional extras: red pepper flakes for a touch of spice, or a squeeze of lemon juice for added brightness.

Step-by-Step: How to Make Pasta with Zucchini and Tomatoes

This recipe comes together in about 20 minutes with just one skillet and a pot of boiling pasta. Follow these simple steps for the best results:

1. Prep the vegetables

Wash and chop zucchini into bite-sized cubes.
Slice cherry or grape tomatoes in half to help release their juices.
Mince fresh garlic and chop herbs so they’re ready to add at the end.

2. Cook the pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions, but remove it 2 minutes before it’s fully done (al dente).
Reserve ½ cup of pasta water, then drain. This starchy water can help loosen and thicken the sauce.

3. Sauté the zucchini

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the zucchini and cook for 4–5 minutes, stirring occasionally, until tender but still firm.
Remove zucchini from the pan and set aside.

Cooking pasta with zucchini and tomatoes in a skillet

4. Cook the tomatoes with garlic

In the same skillet, add another tablespoon of olive oil.
Add tomatoes and cook for 3–4 minutes, stirring until they soften and release juices.
Add minced garlic in the last minute of cooking to avoid burning.

5. Combine pasta and vegetables

Return zucchini to the skillet.
Add drained pasta along with the remaining olive oil, salt, and pepper.
Toss everything together, adding a splash of reserved pasta water if needed to coat evenly.

6. Finish with herbs and cheese

Turn off the heat. Stir in fresh basil or parsley.
Sprinkle generously with grated Parmesan.
Taste and adjust seasonings before serving.

This easy method creates a pasta dish that’s light, vibrant, and bursting with Mediterranean flavors.

Creamy Pasta with Zucchini and Tomatoes (Variation)

If you prefer a richer, more indulgent twist, you can easily turn this recipe into a creamy version. The base of sautéed zucchini, juicy tomatoes, and garlic blends beautifully with cream or cheese to create a silky sauce that coats every bite of pasta.

How to make it creamy:

Add cream or half-and-half – Stir in ½ cup of heavy cream or half-and-half right after the tomatoes release their juices. Let it simmer for 1–2 minutes before tossing with pasta.
Try ricotta or mascarpone – For an Italian-style creaminess, mix in ½ cup of ricotta or mascarpone cheese instead of cream. It adds a subtle sweetness and velvety texture.
Use coconut milk (dairy-free option) – If you’d like to keep it plant-based, swap cream for full-fat coconut milk. It makes the sauce smooth without overpowering the fresh flavors.
Boost with Parmesan or Pecorino Romano – Whisk in extra grated cheese to thicken the sauce naturally and enhance the flavor.

This creamy variation pairs wonderfully with proteins like grilled chicken, shrimp, or Italian sausage, turning the dish into a heartier main course.

Flavor Variations & Add-Ins

One of the best things about pasta with zucchini and tomatoes is how versatile it is. With just a few simple tweaks, you can create new flavors that suit your preferences or make use of what’s already in your kitchen.

Add Protein

Grilled Chicken – Slice and toss in for a balanced, protein-packed meal.
Shrimp – Sauté separately with garlic and olive oil, then mix in for a light seafood twist.
Italian Sausage – Adds savory, spicy depth to the pasta.
Chickpeas or White Beans – A great vegetarian-friendly boost of protein and fiber.

Extra Vegetables

Bell Peppers – Add color and sweetness.
Spinach or Kale – Stir in fresh greens at the end for added nutrients.
Broccoli or Cauliflower – Roast or steam first, then toss with pasta for extra crunch and flavor.

Boost the Flavor

Red Pepper Flakes – For a gentle heat that balances the sweetness of tomatoes.
Kalamata Olives or Capers – Bring a briny, Mediterranean punch.
Roasted Garlic – For deeper, caramelized flavor.
Lemon Zest – Adds brightness to creamy versions.

Cheese Alternatives

Swap Parmesan with feta for tang, or pecorino romano for a sharper bite.
Vegan eaters can try nutritional yeast or plant-based Parmesan.

With these add-ins, you can make this dish comforting, zesty, or protein-rich depending on the occasion.

Tips for the Best Results

Getting pasta with zucchini and tomatoes just right comes down to a few simple techniques. These tips will help you make the dish taste restaurant-quality every time.

Cook pasta al dente – Slightly firm pasta holds its shape better and absorbs the sauce without turning mushy. Always remove it from boiling water 1–2 minutes earlier than package directions.
Save pasta water – The starchy water helps loosen the sauce and makes it cling to the pasta. Add a splash if the dish feels dry.
Don’t overcook zucchini – Zucchini should be tender but still slightly crisp. Overcooking makes it watery and mushy.
Use fresh herbs at the end – Basil, parsley, or oregano lose flavor when cooked too long. Always stir them in right before serving.
Grate your own cheese – Freshly grated Parmesan melts better and tastes richer compared to pre-shredded varieties with anti-caking agents.
Choose the right skillet – A wide pan gives vegetables room to sauté without steaming. This keeps zucchini golden and tomatoes bursting with flavor.
Season as you go – Salt pasta water, season vegetables lightly while cooking, and finish with a final adjustment before serving.

Following these steps ensures your pasta is flavorful, fresh, and perfectly balanced every time.

Serving Suggestions

This pasta with zucchini and tomatoes is versatile enough to serve as a light vegetarian main dish or as part of a larger Italian-inspired meal. Here are some delicious pairing ideas:

Crusty Bread or Focaccia – Perfect for soaking up the light tomato-garlic sauce. Try serving with an olive oil dip flavored with herbs and balsamic vinegar.
Fresh Green Salads – A simple arugula salad with lemon vinaigrette, or a kale Caesar salad, adds freshness and crunch.
Roasted or Grilled Proteins – Pair with grilled chicken, shrimp skewers, or salmon for extra protein.
Mediterranean Small Plates – Serve alongside antipasto like marinated olives, roasted red peppers, or bruschetta.
Wine Pairings – Light white wines such as Pinot Grigio or Sauvignon Blanc pair beautifully with the fresh vegetables, while a Chianti or Barbera makes a great red wine option.

This pasta also works well as a side dish for summer gatherings, potlucks, or weeknight family dinners.

Storage & Make-Ahead Tips

Like most fresh vegetable pasta dishes, pasta with zucchini and tomatoes tastes best when served right away. However, with a few tricks you can still enjoy leftovers or prep parts of the meal ahead of time.

Refrigeration

Store cooled leftovers in an airtight glass container for up to 2 days.
The zucchini and tomatoes release water as they sit, so expect a softer texture the next day.

Reheating

Warm gently in the microwave, stirring halfway.
If the pasta looks dry, drizzle with a little olive oil or add a splash of reserved pasta water.
Avoid reheating in a skillet, which can make the vegetables mushy.

Make-Ahead Prep

Chop zucchini and tomatoes a few hours in advance and refrigerate them separately.
Cook pasta slightly under al dente, toss it with a touch of olive oil to prevent sticking, and store for up to 1 day. Reheat gently before mixing with vegetables.
Fresh herbs should always be chopped right before serving to keep their flavor vibrant.

Freezing

Freezing is not recommended — zucchini and tomatoes lose their texture and become watery once thawed.

With these tips, you can enjoy this recipe fresh or save time by prepping ahead for busy weeknights.

FAQs about Pasta with Zucchini and Tomatoes

Is pasta with zucchini and tomatoes healthy?

Yes. Both zucchini and tomatoes are naturally low in calories but packed with vitamins, minerals, and antioxidants. Zucchini provides vitamin C, potassium, and fiber, while tomatoes offer lycopene, which supports heart health. Paired with olive oil and herbs, this pasta is a wholesome meal option.

How do I make creamy pasta with zucchini and tomatoes?

For a creamier version, add ½ cup of heavy cream, half-and-half, or ricotta when the tomatoes have softened into a sauce. Stir until smooth, then toss with pasta and zucchini. For a dairy-free alternative, use coconut milk or cashew cream.

Can I use cherry tomatoes instead of grape tomatoes?

Absolutely. Both cherry and grape tomatoes work well in this recipe. Cherry tomatoes are slightly sweeter, while grape tomatoes hold their shape a bit better when cooked. Either choice delivers great flavor.

What type of pasta works best for this recipe?

Short pasta shapes like fusilli, rotini, penne, or farfalle are ideal because their grooves catch the sauce and vegetables. Whole wheat or gluten-free versions also work—just be careful not to overcook gluten-free pasta, as it can break down more easily.

More Pasta Recipes to Try

If you loved this pasta with zucchini and tomatoes, here are a few more flavorful pasta recipes you might enjoy:

Try a bold, Caribbean-inspired twist with this creamy Rasta Pasta Recipe.
For a spicy and hearty meal, check out Jerk Chicken Rasta Pasta, full of smoky flavor and heat.
Or, if you’re curious about a royal favorite, give the simple yet elegant Meghan Markle Pasta a try.

Each of these recipes brings a unique spin on pasta night, whether you’re craving something light, spicy, or celebrity-inspired.

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