What ingredients are in tomato zucchini pasta?

The classic Tomato Zucchini Pasta includes ripe tomatoes, fresh zucchini, olive oil, garlic, your choice of pasta, and fresh basil. Most versions finish with Parmesan or Pecorino cheese for that unmistakable Italian flair. Some variations of Tomato Zucchini Pasta add spinach, red pepper flakes, or even a touch of ricotta for extra creaminess, but the heart of the recipe is always those beautiful summer vegetables and good pasta.

Can I use canned tomatoes in zucchini pasta?

Absolutely! While fresh tomatoes add a vibrant, summery taste to Tomato Zucchini Pasta, high-quality canned tomatoes, such as San Marzano, work perfectly, especially when tomatoes aren’t in season. Canned tomatoes make Tomato Zucchini Pasta quick, convenient, and delicious all year round. Just be sure to choose tomatoes without added salt or flavorings for the best result.

What type of pasta works best with tomato and zucchini?

Tomato Zucchini Pasta is incredibly flexible, but short, sturdy pasta shapes like penne, rigatoni, or rotini are ideal for holding the sauce and bits of vegetables. Traditionalists may love Tomato Zucchini Pasta with spaghetti or linguine, while cheese-filled pasta like tortellini or ravioli add heartiness and extra flavor. Try a few different shapes to find what makes your version of Tomato Zucchini Pasta truly special.

How do I keep zucchini from becoming soggy in pasta?

The key to perfect Tomato Zucchini Pasta is to sauté the zucchini over medium-high heat, allowing it to caramelize quickly instead of steaming. Cut zucchini into thick rounds or half-moons, and avoid overcrowding the pan. For extra insurance, add zucchini towards the end of cooking so it stays tender and crisp. These tips will help every bowl of Tomato Zucchini Pasta feature perfectly cooked, never mushy, zucchini.

Tomato Zucchini Pasta: 5 Secrets for an Amazing Fresh Dinner

Ingredients

Scale

12 ounces pasta (penne, rigatoni, or spaghetti)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 medium zucchini, halved and sliced
3 cups cherry or Roma tomatoes, diced (or 1 can San Marzano tomatoes)
Salt and pepper, to taste
1/2 teaspoon red pepper flakes (optional)
1/2 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, torn
Optional: 1 cup baby spinach, 1/3 cup ricotta or goat cheese

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Instructions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.
Add sliced zucchini and cook 3–4 minutes, until just golden but still firm.
Stir in tomatoes, salt, pepper, and red pepper flakes. Cook 5–7 minutes, until tomatoes break down and form a chunky sauce.
Add cooked pasta to the skillet. Toss to coat, adding pasta water a little at a time until sauce reaches your desired consistency.
Remove from heat. Stir in Parmesan and most of the basil.
Top with extra basil, more Parmesan, and a drizzle of olive oil before serving.

Notes

For extra protein, add a can of drained white beans or grilled chicken.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat gently with a splash of water or broth to loosen the sauce.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian