Pasta with zucchini and tomatoes
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This quick pasta with zucchini and tomatoes bursts with fresh flavor and is packed with juicy vegetables. It’s a terrific family meal, ready in 30 minutes!
It’s simple, budget-friendly, vegan and super delicious.
Since the farmers’ markets will become more colorful and vary from May to June, it’s time to re-share my love for easy vegetarian pasta recipes! From this pasta with peppers to this pasta with tomatoes and spinach and pasta with cherry tomatoes.
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This delicious pasta with tomatoes and zucchini is one of our favorites.
Summer is also the season to enjoy zucchini and cherry tomatoes at their peak of flavor and the best price.
This recipe is a wonderful way to turn this summer’s star produce into a lovely meatless dinner.
Here is what you need…
List of the ingredients
- Pasta
- Zucchini
- Fresh tomatoes
- Red onion (white or brown are ok)
- Parsley or basil
- Olive oil or extra virgin olive oil
- Chili flakes (optional)
- Salt & Pepper
How to make pasta with tomatoes and zucchini
(Note: this is simply a quick explanation with step-by-step photos; the full recipe is at the bottom of the page)
- Cut the zucchini lengthwise in half. If the zucchini is large, cut each half in three-thirds and slice off the seeds.
- Cut each zucchini baton into cubes. My favorite knives for this type of task: handy, sharp, and affordable too.
- Saute diced onion in olive oil until soft and translucent.
- Add zucchini, chili flakes, salt, and pepper to the pan and cook for 10 minutes. I love this pan! There’s no need to add a ton of olive oil or butter because it’s non-stick perfection without harmful chemicals and easy to clean.
- When the zucchini cubes start to caramelize, add the tomatoes.
- Cook until the skins burst, taste, and adjust the seasoning.
- Add pasta and fresh parsley, toss until well combined, and add a bit of pasta water.
- If you don’t want to keep it vegan, serve with a drizzle of extra virgin olive oil, freshly ground black pepper, and grated parmesan cheese. Enjoy!
Recipe Notes
Pasta with tomatoes and zucchini ingredients
PASTA: I used penne, but spaghetti or any other chunky pasta shape work well too. We also love whole-grain pasta to add extra fiber and micronutrients.
TOMATOES: If you use cherry tomatoes, cut them in half, but if you prefer to use ripe large tomatoes, dice them and remove excess seeds and water.
ZUCCHINI: If your zucchini is too large and full of seeds, it’s better to cut it lengthwise and remove the core before cutting it into cubes.
ONION: I love red onions in pasta recipes. They’re colorful, healthy, and packed with antioxidants. But feel free to use any onion you have!
HERBS: I used fresh chopped parsley, but fresh basil or thyme are wonderful instead of parsley.
What to serve on the side? You might indulge in a special Italian meal adding a side of focaccia with olives or some simply, quick, no knead focaccia.
If you’d like to add more protein to your meal, serve this pasta with tomatoes and zucchini with a quick cannellini bean salad or Italian chickpea salad. Otherwise, a tomato and onion salad or tomato and cucumber salad if you prefer a light and fresh salad!
More easy pasta recipes?
I’m a big fan of vegetarian and vegan pasta recipes, and I’ve shared quite a few. I love their convenience and versatility.
Here are some of my fav ideas:
If you make this pasta with tomatoes and zucchini or have a question, let me know by leaving a comment. I would love to hear from you! x
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Pasta with Tomatoes and Zucchini
Ingredients
PASTA
- 8 oz (220 grams) pasta (penne, fusilli, spaghetti…)
TOMATOES AND ZUCCHINI
- 1 Tbsp olive oil or extra virgin olive oil
- ½ red onion (any other color is fine), diced
- 1 lb (450 grams) zucchini, diced
- ¼ tsp chili flakes (optional)
- 10 oz (300 grams) cherry tomatoes, halved
- salt and pepper, to taste
- 2 Tbsp fresh parsley, chopped
To serve (optional)
- 1 Tbsp extra virgin olive oil, to drizzle
- freshly ground black pepper
- grated Parmesan cheese
Instructions
PASTA
- Fill a large pot with salty water and bring it to a boil over high heat. Add the pasta to the pot while you cook the zucchini.
- Cook until al dente according to the package directions. Reserve about ½ cup of cooking water when you drain the pasta.
TOMATOES AND ZUCCHINI
- Cut the tomatoes in half, and dice the onion and zucchini. If the zucchini is large, cut it lengthwise. Then, cut each half into three long batons. Slice off the seeds from each baton and cut them into ½-inch cubes.
- Heat the olive oil over medium heat in a large non-stick sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 5-6 minutes. Do not brown.
- Add the zucchini, chili flakes, about ¼ tsp of salt, and freshly ground black pepper. Give it a good stir and cook over medium-high heat for about 10 minutes, or until the zucchini are cooked but still crisp, not mushy.
- Add the tomatoes, stir, and cook until the skins burst and the tomatoes begin to release their juices, for about 4 minutes. Taste and adjust the seasoning according to your taste.
- Add the pasta and parsley to the pan and toss gently to combine. If the pasta dries out, add a touch of pasta cooking water (you don't need all of it, but use just as much as you need to keep everything moist and juicy).
- Taste again, and make sure you're happy with the seasoning.
- Remove from the stove and serve immediately with a drizzle of extra virgin olive oil and black pepper, garnished with fresh parsley and parmesan cheese, if desired. Enjoy!
Notes
You can gently reheat in a non-stick pan over medium-low heat or in the microwave. Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only, and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (the extra parmesan cheese for serving and the final drizzle of olive oil are not included).
I prepared it and it came out so well. thanks for an easy and tasty recipe.
That’s fantastic! Thanks so much for sharing, Garima. : )
Delicious recipe for a plant base meal I just used nutritional yeast instead parmesan cheese . I made it for my husband birthday dinner . My two little one 2.5 and 5 y old enjoyed too. Thank you so much for your health recipes !
You’re so welcome, Yenly! I’m so pleased to hear the whole family enjoyed it. 🙂
Excellent. I made it plant-based by using veg broth instead of oil, used brown rice spaghetti and added a few pine nuts on top. Delicious. Thank you
I’m so pleased, Gabriel! Thanks for taking the time to share your lovely feedback.
Cheers x