My Nonna Emilia’s kitchen was always filled with the aroma of simmering tomatoes and fresh herbs. It was a place of comfort and warmth, where simple ingredients transformed into unforgettable meals. Her tomato zucchini pasta was a staple, a dish that perfectly captured the essence of summer.
I can still picture her, sleeves rolled up, carefully dicing zucchini and crushing tomatoes with her hands. The sound of the bubbling sauce, the scent of basil and garlic… it’s a sensory memory I cherish. Every time I make this dish, I feel a little closer to her, and to those cherished moments in her kitchen.
It’s a recipe that’s been passed down through generations, each time a little love is added. For another great pasta recipe, be sure to check out this cajun crab pasta recipe; it is one of my favorites.
Why you’ll love this Tomato Zucchini Pasta
- This tomato zucchini pasta is incredibly easy to make, perfect for a quick and satisfying weeknight dinner.
- It’s packed with fresh, seasonal flavors of ripe tomatoes, tender zucchini, and fragrant herbs.
- The recipe is versatile! You can easily customize it with different types of pasta or add your favorite vegetables.
- It’s a great way to sneak in some extra veggies into your family’s diet.
- The light, herby sauce is both flavorful and healthy.
- This tomato zucchini pasta is a comforting and wholesome meal that everyone will enjoy.
Ingredients
- 1 pound pasta (spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Directions
Step 1
Tomato zucchini pasta makes every moment feel sunny. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Step 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Be careful not to burn the garlic; keep the heat low and stir frequently.
Step 3
Add the diced zucchini to the skillet and cook until tender-crisp, about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 4
Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld together beautifully.
Step 5
Stir in the chopped basil, parsley, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed. Don’t be afraid to add a little extra salt or pepper to really bring out the flavors.
Step 6
Add the drained pasta to the skillet with the tomato-zucchini sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water will help to create a silky, emulsified sauce.
Step 7
Serve immediately, garnished with grated Parmesan cheese (if desired). A sprinkle of fresh basil or parsley also adds a nice touch.
Variations, pairings, and serving ideas
Variations
One way to add some extra protein to your tomato zucchini pasta is to include some grilled chicken. Dice the cooked chicken and toss it in with the pasta and sauce for a heartier meal.
If you’re looking for a vegetarian option, consider adding some white beans. They add a creamy texture and a boost of protein to the dish. Cannellini beans are a great choice.
For a spicier kick, add a generous pinch of red pepper flakes to the sauce, or even a dash of your favorite hot sauce. Just be careful not to overdo it!
Pairings
This tomato zucchini pasta pairs perfectly with a simple side salad. A mix of greens, tomatoes, cucumbers, and a light vinaigrette is a refreshing complement to the richness of the pasta.
Crusty bread is a must-have for soaking up every last bit of the delicious tomato sauce. Garlic bread or a simple baguette works beautifully.
For a more substantial meal, consider serving the pasta alongside some roasted vegetables. Broccoli, bell peppers, and onions would all be delicious additions. You can find more great pasta pairings on CookReel, including this recipe for garlic butter beef bowtie pasta, which offers another delightful twist on classic pasta flavors. Check it out here for some inspiration!
Serving ideas
Serve the tomato zucchini pasta in a shallow bowl, garnished with a generous sprinkle of Parmesan cheese and fresh basil. The presentation is just as important as the taste!
For a more elegant presentation, try plating the pasta in individual portions, twirling it into a nest shape. A drizzle of olive oil and a sprinkle of red pepper flakes will add a touch of sophistication.
Consider serving the pasta family-style, in a large serving dish. This is a great way to encourage sharing and create a sense of community at the table.
To make this a full course Italian inspired meal, include some crusty artisan bread and a fresh garden salad.
Storage and make-ahead tips
Storage
Leftover tomato zucchini pasta can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the pasta has cooled completely before storing it to prevent it from becoming soggy.
To reheat, simply warm the pasta in a skillet over medium heat, adding a splash of vegetable broth or water if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook it.
Freezing is not recommended as the zucchini can become mushy when thawed. It’s best enjoyed fresh or within a few days of making.
Make-ahead
You can easily make the tomato-zucchini sauce ahead of time and store it in the refrigerator for up to 2 days. This is a great way to save time on busy weeknights.
When you’re ready to serve, simply cook the pasta according to package directions and toss it with the sauce. Dinner will be on the table in no time!
Chopping the vegetables in advance can also save you time. Store the diced zucchini and onion in separate containers in the refrigerator until you’re ready to cook.
Common mistakes when making Tomato Zucchini Pasta
- Overcooking the pasta: Be sure to cook the pasta until al dente, which means “to the tooth” in Italian. It should be slightly firm and not mushy.
- Burning the garlic: Garlic can burn easily, so be sure to keep the heat low and stir it frequently while cooking. Burnt garlic will impart a bitter taste to the sauce.
- Not seasoning properly: Don’t be afraid to season the sauce generously with salt, pepper, and other herbs and spices. Taste and adjust seasonings as needed to create a flavorful dish.
- Adding too much pasta water: While pasta water can help to create a silky sauce, adding too much can make the sauce watery. Start with a small amount and add more as needed until you reach the desired consistency.
- Skipping the fresh herbs: Fresh basil and parsley add a bright, vibrant flavor to the tomato zucchini pasta. Don’t skip them!
Final notes
This tomato zucchini pasta is more than just a recipe; it’s a celebration of fresh, seasonal flavors and a connection to cherished memories. The simplicity of the ingredients and the ease of preparation make it a perfect weeknight meal.
Don’t be afraid to experiment with different variations and customize the recipe to your liking. Add your favorite vegetables, herbs, or spices to create a dish that is uniquely yours.
I hope you enjoy this recipe as much as my family and I do. It’s a taste of Nonna Emilia’s kitchen, and a little bit of love in every bite. Happy cooking!
Loved this Tomato Zucchini Pasta? Try these next
- Cajun Crab Pasta Recipe
- Easy Cranberry Jalapeno Dip Recipe
- Cookie Butter Pie Recipe
- Garlic Butter Beef Bowtie Pasta
- Easy Air Fryer Banana Treats
Tomato Zucchini Pasta
A vibrant and flavorful pasta dish featuring fresh tomatoes, zucchini, and a light, herby sauce. This easy recipe is perfect for a quick weeknight dinner and celebrates the best of summer produce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound pasta (spaghetti, linguine, or penne)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium zucchini, diced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Be careful not to burn the garlic.
- Add the diced zucchini to the skillet and cook until tender-crisp, about 5-7 minutes. Stir occasionally.
- Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Stir in the chopped basil, parsley, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
- Add the drained pasta to the skillet with the tomato-zucchini sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese (if desired).
Notes
For a richer sauce, add a tablespoon of butter at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a complete meal, serve with a side salad or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg