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.

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

Pasta with Zucchini and Tomatoes (Easy Italian Recipe)

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Light, fresh, and ready in ~20 minutes, this pasta with zucchini and tomatoes combines tender‑crisp zucchini, burst cherry tomatoes, garlic, olive oil, and Parmesan for a bright Italian dinner.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Pasta
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until just al dente; reserve 1/2 cup pasta water and drain.
Heat 1 tbsp olive oil in a wide skillet over medium‑high. Add zucchini; sauté 4–5 minutes until tender‑crisp. Transfer to a bowl.
Add 1 tbsp olive oil and the tomatoes to the same skillet; cook 3–4 minutes until they release juices. Stir in garlic for 30–60 seconds.
Return zucchini to the skillet. Add pasta, remaining olive oil, salt, and pepper; toss. Splash in reserved pasta water as needed to coat.
Off heat, stir in fresh basil/parsley and Parmesan. Adjust seasoning, add chili flakes or lemon zest if desired, and serve immediately.

Notes

For gluten‑free: use GF short pasta and cook slightly under.
For creamy variation: stir in 1/2 cup cream, ricotta, or mascarpone after tomatoes soften; simmer 1–2 minutes.
Storage: refrigerate up to 2 days; reheat gently with a splash of pasta water or olive oil.

Nutrition

Serving Size: 1 plate
Calories: 369
Sugar: 9g
Sodium: 752mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 15g
Cholesterol: 6mg

Find it online: https://www.flavourrecipe.com/pasta-with-zucchini-and-tomatoes/