Healthy Tomato Zucchini Pasta Recipe

This Healthy Tomato Zucchini Pasta is one of my go-to dishes when I want something wholesome, colorful, and bursting with flavor. With juicy cherry tomatoes, tender zucchini, and fresh basil, it captures the essence of Mediterranean cooking—simple ingredients, bold flavor, and a light, satisfying feel. Whether I’m serving it as a quick dinner or a vibrant side, this pasta is always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and nourishing. It’s vegetarian, easy to make, and a great way for me to get more vegetables into my meals without sacrificing taste. The garlic and basil bring a fresh, aromatic quality, while the sautéed zucchini and blistered tomatoes make every bite juicy and satisfying. Plus, it’s easy to customize—perfect for whatever I have in the pantry.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz pasta (rotini, fusilli, or penne)

• 2 medium zucchinis, sliced into rounds

• 2 cups cherry tomatoes, halved

• 3 garlic cloves, minced

• 3 tbsp olive oil

• 1/4 cup fresh basil, chopped

• Salt and black pepper, to taste

• Red pepper flakes (optional)

• Grated Parmesan cheese (optional, for garnish)

directions

1. I start by bringing a large pot of salted water to a boil. I add the pasta and cook it until al dente, following the package instructions. I reserve 1/2 cup of the pasta water before draining.

2. While the pasta cooks, I heat 2 tablespoons of olive oil in a large skillet over medium heat. I add the zucchini slices and cook them for 3–4 minutes on each side, until golden and tender. Then I remove them and set them aside.

3. In the same skillet, I add the remaining tablespoon of olive oil and sauté the garlic for about 30 seconds until it’s fragrant. I toss in the cherry tomatoes with a pinch of salt and cook for 5–7 minutes, stirring occasionally until they soften and burst.

4. I return the zucchini to the skillet, add the cooked pasta, and toss everything together. If it feels a little dry, I add some of the reserved pasta water to loosen it up.

5. I stir in the fresh basil and season everything with salt, black pepper, and red pepper flakes if I want a little heat.

6. I transfer the finished pasta to a serving dish and top it with grated Parmesan cheese, if I’m using it. Then I serve it warm.

Servings and timing

This recipe yields 4 servings and takes just 30 minutes total—10 minutes of prep and 20 minutes of cook time. It’s perfect for a quick weeknight dinner or a make-ahead lunch.

Variations

• For a vegan version, I skip the Parmesan or use a dairy-free alternative.

• I sometimes add grilled chicken, shrimp, or chickpeas for extra protein.

• I swap in spinach, kale, or bell peppers if I’m low on zucchini.

• If I want a heartier sauce, I add a few tablespoons of sun-dried tomato pesto or a spoonful of ricotta.

• I also like using whole wheat or gluten-free pasta for a dietary twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of water or olive oil to freshen up the sauce and prevent dryness. It reheats well in the microwave or on the stovetop over low heat.

FAQs

Can I use canned tomatoes instead of cherry tomatoes?

Yes, I can. I use a good-quality diced or crushed tomato and simmer it slightly longer to concentrate the flavor. It gives a richer, saucier finish.

Do I have to peel the zucchini?

Not at all. I always leave the skin on for added texture, color, and nutrients. Just be sure to wash them well before slicing.

What pasta works best for this dish?

I like using short pasta like rotini or penne because they hold the sauce well, but spaghetti or linguine also work great if I prefer long noodles.

Can I make this dish ahead of time?

Yes. I often prep it ahead and store it in the fridge. The flavors continue to develop, and it tastes even better the next day.

Is this recipe freezer-friendly?

It’s best enjoyed fresh or from the fridge. While technically I can freeze it, the zucchini and tomatoes may lose their texture after thawing. For best results, I eat it within a few days.

Conclusion

Healthy Tomato Zucchini Pasta is everything I want in a feel-good meal—fresh, vibrant, and satisfying. It’s quick to make, loaded with seasonal veggies, and easily customizable. Whether I serve it as a light dinner, a meal prep option, or a flavorful side, it always delivers on taste and simplicity.