Zucchini and Tomato Pasta Recipe was born on a rushed Wednesday night, when the fridge held only a few garden veggies and a box of gluten-free spaghetti. I tossed zucchini and ripe tomatoes into a pan, hoping for something halfway decent. What came out was so light, flavorful, and vibrant that I made it three times that same week.
Whether you’re cooking after work or craving a meatless summer dish, this pasta is your answer. It’s quick, naturally gluten-free, and brings out the best in fresh produce, especially when served warm under a sprinkle of basil. You’re going to love how this comes together in just 35 minutes.
Ingredients and Preparation
What makes this zucchini and tomato pasta recipe so special is how little it takes to create so much flavor. With just a few fresh ingredients and a bit of care, you’ll have a bowl of pasta that feels like something from a cozy Italian kitchen, without the wait.
The stars here are zucchini and tomatoes, which cook down beautifully to create a naturally sweet, savory sauce. If you’re looking for other ideas with this sunny combo, you’ll love our zucchini with tomato recipes for every meal.
Fresh and Simple Ingredients
This recipe works best with seasonal produce. You can use cherry tomatoes for a juicy burst or large tomatoes chopped into even pieces. Choose firm zucchini so they hold up during cooking. Garlic and basil round out the flavors with just the right amount of punch and freshness.
- 2 zucchini, sliced into circles then halved or quartered
- 2 cups cherry tomatoes, halved, or 4 to 6 large tomatoes, diced
- 4 to 6 garlic cloves, chopped or minced
- 2 to 3 tablespoons extra virgin olive oil
- 2 to 3 tablespoons plain tomato paste
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon black pepper
- 1/8 to 1/4 teaspoon crushed red pepper (optional)
- 1/4 cup fresh basil, chopped, plus more for serving
- 1 box (12 oz) gluten-free spaghetti
- Optional: ricotta salata or goat cheese for topping
Prepping Like a Pro Even If You’re Not
Give your vegetables a quick rinse and dry before slicing. Try to keep your zucchini pieces the same size so they cook evenly. If your tomatoes are on the juicy side, remove some of the seeds to keep the sauce balanced. Chop the basil right before adding it to keep that bright flavor intact.
Before you even think about draining the pasta, grab a cup of that cooking water. It’ll be the magic touch that turns your sauce from good to great.
Cooking Steps Made Easy
This zucchini and tomato pasta recipe has become my go-to when I want something warm, satisfying, and on the table fast. It’s the kind of dish that feels like comfort food but doesn’t weigh you down.
Sauté, Simmer, Combine
Start by warming a bit of olive oil in a large sauté pan. Once the oil shimmers, add your chopped garlic and let it sizzle for a minute or two, just enough to fill the kitchen with that familiar, cozy smell. Then, stir in the zucchini. Cover the pan and let everything soften slowly for seven to ten minutes. You’ll notice the slices turn tender and golden at the edges, which is exactly what we want.
While the zucchini cooks, bring a pot of water to boil and toss in your gluten-free spaghetti. Don’t forget to save a full cup of that pasta water before draining. Trust me, this is the secret weapon that brings the zucchini and tomato pasta recipe together.
Tomatoes Join the Party
Next, it’s time for the tomatoes to shine. Add them to the pan along with tomato paste, salt, pepper, and a pinch of crushed red pepper if you like a little warmth. Cover again and let everything simmer for about ten minutes. The tomatoes will start to break down and melt into the zucchini, creating a simple sauce with no fuss at all.
When your pasta is ready, add it directly to the sautéed vegetables. Pour in half of your reserved pasta water and give it all a good stir. The zucchini and tomato pasta recipe really comes alive here, with the sauce clinging perfectly to each strand. If it feels a bit dry, add more pasta water a splash at a time until the texture is just right.
Right at the end, sprinkle in your chopped basil and stir once more. That fresh, herby aroma tells you it’s time to grab a fork.
Smart Add-ons and Substitutions
One of the best things about this zucchini and tomato pasta recipe is how flexible it is. Whether you’re cooking for kids, picky eaters, or just cleaning out the fridge, you can adapt this dish to suit just about any mood, or pantry.
Cheese or No Cheese?
If you’re craving something creamy, this zucchini and tomato pasta recipe is delicious with a sprinkle of ricotta salata or crumbled goat cheese. Both melt beautifully over the warm pasta and enhance the sweet acidity of the tomatoes. Prefer dairy-free? A spoonful of almond-based soft cheese can work too.
That said, the dish stands perfectly on its own. With good olive oil and fresh basil, the sauce from this zucchini and tomato pasta recipe already carries enough richness to satisfy.
Spice It Up or Keep It Mild
Those who like a little heat can play with the crushed red pepper. A tiny pinch adds warmth without overpowering the vegetables. If you’re feeding little ones, skip it altogether and let the fresh basil carry the flavor. The balance of garlic, tomato paste, and sautéed zucchini in this zucchini and tomato pasta recipe is bold enough on its own.
You can also switch up the herbs. Fresh oregano or flat-leaf parsley blend in nicely without changing the soul of the dish. But honestly, when basil is in season, nothing beats that bright green note, especially in a good zucchini and tomato pasta recipe.
Nutrition
This zucchini and tomato pasta recipe proves that comforting meals don’t have to be heavy. Made with simple vegetables and gluten-free pasta, it offers a lighter take on traditional pasta without sacrificing flavor or satisfaction.
Light but Nourishing
Each bowl of this zucchini and tomato pasta recipe delivers a good dose of fiber from the zucchini and tomatoes, plus a solid energy boost from the spaghetti. If you’re using gluten-free noodles, many brands today include brown rice or corn flour that help keep you fuller longer.
Olive oil provides healthy fats, while the garlic and basil bring antioxidant benefits. It’s also a low-sodium option compared to jarred sauces, because here, the flavor comes from real ingredients.
Perfect for a Balanced Diet
For those keeping track of macros or calories, this zucchini and tomato pasta recipe typically comes in at under 400 calories per serving, depending on how much cheese you add. The fresh vegetables help bulk up the dish without adding heaviness, making it ideal for lunch or dinner any day of the week.
It also fits beautifully into a vegetarian lifestyle, and with the right pasta, it’s entirely gluten-free. For other meatless options packed with veggies, we recommend trying our Quick Zucchini and Mushroom Pasta, it’s another easy go-to from the CookMinutes kitchen.
Whether you’re looking to eat lighter, reduce processed ingredients, or simply enjoy more plant-based meals, this zucchini and tomato pasta recipe checks all the boxes.
Serving Ideas & Leftovers
This zucchini and tomato pasta recipe is best served warm, right out of the pan. But if you’re lucky enough to have leftovers, it also stores beautifully and reheats like a dream.
Serve It Right
Spoon the pasta onto a shallow plate or bowl and top with extra basil or a few curls of cheese if you like. A drizzle of olive oil right before serving gives the dish an extra shine. This zucchini and tomato pasta recipe also pairs wonderfully with a fresh salad or a small bowl of soup. If you’re craving a full veggie combo, try our Light Asparagus and Zucchini Soup, it’s a refreshing match for this pasta’s warmth.
Leftovers That Still Shine
Let the leftovers cool fully before storing them in an airtight container. They’ll keep in the fridge for up to three days. When you’re ready to reheat, add a splash of water or olive oil to revive the sauce. Warm it gently on the stove or microwave it in short bursts, stirring in between.
We don’t recommend freezing this zucchini and tomato pasta recipe since the zucchini can become too soft. But as a next-day lunch or second round for dinner, it’s just as satisfying. The flavors often deepen overnight, especially the garlic and basil.
Simple, adaptable, and always satisfying, this zucchini and tomato pasta recipe is the kind of dish that earns a regular spot in your weekly meals, no extra effort required.
Final Thoughts
Some recipes stick with you because they are simple, flexible, and always satisfying. This zucchini and tomato pasta recipe is one of those. It is fast enough for busy evenings, yet fresh and flavorful enough to share with guests.
Whether you serve it with cheese, keep it fully plant based, or adjust the spices to suit your mood, this dish never disappoints. It is a reminder that with just a few vegetables and a bit of care, good food can still feel special.
If you try this zucchini and tomato pasta recipe, let us know what you think. You can discover more fast and seasonal ideas on CookMinutes Blog or join the community on our Facebook page. We are always happy to hear how the recipe turns out in your kitchen.
FAQ About Zucchini and Tomato Pasta Recipe
What is the famous pasta with zucchini?
In Italy, pasta alla Nerano is a well known classic made with fried zucchini and cheese. Our zucchini and tomato pasta recipe offers a lighter, tomato based version that still celebrates the same fresh vegetable base. It is ideal for summer meals or quick weekday dinners.
What pairs well with zucchini?
Zucchini works beautifully with tomatoes, garlic, olive oil, and herbs like basil or parsley. That is why this zucchini and tomato pasta recipe comes together so well. It also goes nicely with leafy salads, roasted vegetables, or a mild vegetable soup.
Is zucchini pasta healthier than regular pasta?
Zucchini noodles, made from spiralized raw zucchini, are lower in calories and carbs. This zucchini and tomato pasta recipe keeps the pasta but balances it with lots of fresh vegetables, making it a satisfying option for anyone trying to eat lighter.
What can I add to tomato pasta to make it taste better?
Fresh garlic, quality olive oil, and a handful of chopped herbs can do wonders. In this zucchini and tomato pasta recipe, using pasta water to finish the sauce adds creaminess without needing cream. A touch of grated cheese or red pepper also deepens the flavor.
What are the 3 most popular pastas?
Spaghetti, penne, and fusilli are some of the most commonly used types. Our zucchini and tomato pasta recipe uses spaghetti, but feel free to substitute any shape. The sauce clings nicely to most short pasta as well.
How do you make zucchini pasta not watery?
The key is to sauté the zucchini until it becomes soft and golden. In our zucchini and tomato pasta recipe, a light cover helps cook the tomatoes while allowing moisture to escape. Stirring at the end also helps create the perfect consistency.
How many calories in zucchini noodles with tomato sauce?
A typical serving of zucchini noodles with tomato sauce contains around 120 to 140 calories. That includes one medium spiralized zucchini and about half a cup of simple tomato sauce. If you add a teaspoon of olive oil for sautéing, the total goes closer to 150 calories. This makes it a great option for a low calorie and high volume meal, especially if you’re watching carbs or trying to eat light without feeling hungry.
Zucchini and Tomato Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fresh, quick, and packed with garden flavors, this zucchini and tomato pasta recipe is the perfect weeknight dinner solution. Naturally gluten free and ready in just 35 minutes.
Ingredients
2 zucchini, sliced into circles then halved or quartered
2 cups cherry tomatoes, halved (or 4 to 6 large tomatoes, diced)
4 to 6 garlic cloves, chopped or minced
2 to 3 tablespoons extra virgin olive oil
2 to 3 tablespoons plain tomato paste
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper (optional)
1/4 cup fresh basil, chopped + more for serving
1 box (12 oz) gluten free spaghetti
Optional: ricotta salata or goat cheese for topping
Instructions
Heat olive oil in a large sauté pan over medium high heat.
Add garlic and cook 1 to 2 minutes until fragrant.
Stir in zucchini, cover and cook 7 to 10 minutes until tender.
Meanwhile, cook spaghetti in salted water. Reserve 1 cup pasta water.
Add tomatoes, tomato paste, salt, pepper, and red pepper to zucchini. Cover and cook 8 to 10 minutes.
Drain pasta and add it to the pan with 1/2 cup reserved pasta water.
Stir to combine, add more water if needed.
Fold in fresh basil and serve hot.
Top with more basil and cheese if using.
Notes
For a creamier sauce, use all the reserved pasta water. Add more basil before serving for extra freshness. Not suitable for freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg
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