Short Description

A vibrant and fresh pasta dish featuring tender zucchini, sweet cherry tomatoes, and fragrant basil, tossed in a light garlic and olive oil sauce for the perfect warm-weather meal.

Why You’ll Love This Recipe

Celebrates fresh summer produce in a simple yet flavorful way.
Quick to prepare, making it ideal for weeknight dinners.
Light, colorful, and wholesome—perfect for warm days.
Easily adaptable for gluten-free or vegan diets.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz rotini pasta (or your favorite short pasta)
2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchinis, sliced into half moons
2 cups cherry tomatoes, halved
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, chopped

directions

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add zucchini and cook for 4–5 minutes, stirring occasionally, until just tender.
Stir in cherry tomatoes and cook for an additional 2–3 minutes until they begin to soften. Season with salt, pepper, and red pepper flakes if using.
Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until evenly coated and heated through.
Remove from heat, stir in Parmesan cheese and fresh basil, and serve immediately.

Servings and timing

Servings: 4
Timing:
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total: 25 minutes

Variations

Vegan option: Omit Parmesan or replace with a plant-based cheese.
Extra vegetables: Add spinach, bell peppers, or roasted eggplant.
Protein boost: Toss in grilled chicken, shrimp, or white beans.
Lemon zest: Add freshly grated lemon zest before serving for brightness.
Pasta swap: Use spaghetti, penne, or gluten-free pasta.

storage/reheating

To store: Refrigerate in an airtight container for up to 3 days.
To reheat: Warm gently in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce.
Freezing: Not recommended, as fresh zucchini and tomatoes lose texture when thawed.

FAQs

1. Can I use other pasta shapes?

Yes—penne, farfalle, fusilli, or spaghetti all work well.

2. Can I make this recipe vegan?

Absolutely—omit the Parmesan or use a vegan alternative.

3. How do I prevent zucchini from becoming mushy?

Cook over medium heat and avoid overcrowding the pan so the zucchini sautés rather than steams.

4. Can I roast the vegetables instead?

Yes—roast zucchini and tomatoes at 400 °F (200 °C) for 15–20 minutes before tossing with the pasta.

5. What can I use instead of basil?

Fresh parsley, oregano, or thyme make good substitutes.

6. Can I add meat to this dish?

Yes—grilled chicken, sausage, or shrimp are excellent additions.

7. How can I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne pepper.

8. Can I make it ahead?

The pasta is best served fresh, but you can prep the vegetables in advance to save time.

9. Will this work with zucchini noodles instead of pasta?

Yes—sauté zucchini noodles briefly and toss with the tomato mixture for a low-carb version.

10. Can I serve it cold as a pasta salad?

Yes—toss with a bit of extra olive oil and chill before serving for a refreshing pasta salad.

Conclusion

Summer Zucchini and Tomato Pasta is a light, colorful, and flavorful way to enjoy seasonal vegetables. With its quick cooking time and fresh ingredients, it’s perfect for busy weeknights or relaxed summer dinners. Versatile, wholesome, and delicious, it’s a dish you’ll want to make all season long.