Only 30 minutes is all it takes to make this simple zucchini tomato pasta for dinner. A refreshingly easy meal that’s bursting with colorful garden veggies and tender noodles tossed in a light lemony sauce is the perfect way to use up your harvest of zucchini.
Why this recipe works
This simple zucchini tomato pasta is light and refreshing with a bounty of fresh garden vegetables. The pasta in this dish is more of a filler as the main focus is summer’s bounty of ripe garden veggies, namely zucchini and tomato. We’re keeping the sauce light by utilizing the tomato’s natural juices along with olive oil, lemon juice, and a bit of butter.
There’s definitely more than one way to use up your abundance of zucchini other than zucchini bread! This simple vegetable pasta can be prepared with a heap of other veggies such as eggplant, yellow squash, and even bell peppers. Add a little parmesan cheese and call it a day. Dinner doesn’t have to be complicated when you’re working with fresh produce.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – We used bucatini pasta but spaghetti, linguine, fettuccine, bowtie, rotini, or penne would all work well in this dish.
ZUCCHINI – Fresh from the garden, farmers market, or grocery store. Give your zucchini a good clean and scrub before incorporating.
TOMATOES – Grape tomatoes or cherry tomatoes are best here, but you can certainly use regular-sized tomatoes if that’s what you have on hand. We prefer to use grape (or cherry) tomatoes because as they heat up in the pan they burst, helping create a simple yet flavorful sauce for the pasta.
How to Make Simple Zucchini Tomato Pasta
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large skillet over medium heat.
- Add the zucchini and tomatoes to the pan to cook, stirring occasionally.
- Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini.
- Add the parsley and lemon juice.
- Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
- Serve the pasta with freshly grated parmesan.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat gently over medium-low on the stovetop until warmed through. The zucchini and tomato will release quite a bit of water as they sit in the refrigerator so it’s best enjoyed within the first day or two of making.
As mentioned above, you can incorporate just about any vegetable you want to this dish. Other summer veggies such as eggplant or yellow squash would be delicious tossed into the mix. Otherwise, feel free to add sliced or cubed chicken for extra protein.
Serving Suggestions
Serve your zucchini tomato pasta with crusty bread on the side. Optionally garnish with grated parmesan cheese and enjoy!
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Simple Zucchini and Tomato Pasta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 2 ½ Tablespoons unsalted butter
- 4 large zucchinis diced
- 2 pints grape tomatoes halved
- ½ teaspoon salt
- ¼ cup chopped fresh parsley
- Juice from 1 lemon about 2-3 Tablespoons
- 8 ounces bucatini or other long pasta
- ¼ cup grated Parmesan cheese for serving
Things You’ll Need
Before You Begin
- We used bucatini pasta but spaghetti, linguine, fettuccine, bowtie, rotini, or penne would all work well in this dish.
- Give your zucchini a good clean and scrub before incorporating.
- Grape tomatoes or cherry tomatoes are best here, but you can certainly use regular-sized tomatoes if that’s what you have on hand. We prefer to use grape (or cherry) tomatoes because as they heat up in the pan they burst, helping create a simple yet flavorful sauce for the pasta.
Instructions
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat.
- Add the zucchini and tomatoes to the pan and cook them, stirring occasionally.
- Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice.
- Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
- Serve the pasta with grated Parmesan.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat gently over medium-low on the stovetop until warmed through. The zucchini and tomato will release quite a bit of water as they sit in the refrigerator so it’s best enjoyed within the first day or two of making.
Nutrition
This recipe first appeared here on June 14, 2017 and has since been updated with new photos and expert tips.
Amanda Davis
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Cindy Eaton says
This recipe is great!! It’s easy to follow. Ingredients are simple but flavorful. This has become one of my favorites!!! My husband absolutely loves it too. Thanks!!!
Janette says
Has anyone substituted Chopped cilantro for the Parsely? Not a fan of parsely
Paula says
Apprx how many cups are 4 large zucchini?
Marilyn says
I was looking for a recipe to use zucchini and grape tomatoes. This dish with these simple ingredients was delicious and received rave reviews. The only change that I made was to add a little pasta water to make it a little saucier. Used fettucine because it was what I had. My family absolutely loved this and it was nice to add a meatless meal to my repertoire.. Thank you!