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.Â
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.Â
- 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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Heather says
Simplicity at its best. Ticks all the boxes. Quick, easy, using the abundance of summer produce. Very versatile.
Amy C says
I can’t believe how such a simple recipe can taste so good!!!! It was after garden season so I bought two small zucchinis at the grocery store and a pint of cherry tomatoes. I also added some chopped garlic after the tomatoes started to cook down. I topped our pasta with a great flavored olive goid (garlic and herb) and more parmesan cheese. It was probably one of my favorite meals EVER and I am a really good cook. I served a side of marinated and grilled chicken breast. I also didn’t have any fresh parsley so I used some dried Italian seasoning. You must make this!
Steve says
Turned into soup. Had to boil off a massive amount of water which added an hour. I used two gigantic zucchini and needed a full size wok to fit it all
Lisa T. says
5 stars
I added minced garlic to the zucchini and tomato mixture. I also used a blend of fresh herbs- basil, parsley, & chives. Would be good with shrimp or grilled chicken if you want to add protein.
Joanne says
Beyond delicious! Fresh summer ingredients at their best. Easy to make. Heavenly to consume!!!!!!!
PennyBee says
I made this for supper last night after searching on Pinterest for zucchini and pasta recipes . It is a quick, delicious meal with just the right seasoning.
Alice says
I made it with one exception instead of Parmesan cheese I used nutritional yeast. I live with vegan/vegetarian peeps. Sometimes you have compromise. It was good they loved it and I did too.
Molly says
So good! I stumbled upon this recipe, and I’m so glad I did! We are bursting at the seams with cherry tomatoes from the garden so used those. I added garlic and substituted basil for parsley, also garden fresh. Great flavor and looking forward to eating the leftovers tomorrow!
Sage says
Trying to use up Zucchini and Tomatoes from our summer garden. Perfect Recipe!!
Connie says
This is so good and very easy! Thank you!!
Shiela says
Delicious! I used RIGATONI and two gloves of garlic!! Easy!
Jamie says
The simplicity of this recipe produces an amazing flavor! It’s just as Amanda stated. The tomatoes create a wonderful light sauce. I added a few gloves of garlic to mine and add some fresh basil. I recommend this recipe to anyone who wants an easy, light meal bursting with flavor. Un grand merci to Amanda and her team for providing this recipe.
Delores Goodwin says
So good! I was a bit worried because I had lots of pain some ingredients and not enough of others. But it was delicious! I’ll definitely make this again!
Amanda Formaro says
So glad you loved it, thank you!
Mim says
Hmmmm, delicious! I used whole wheat rigatoni and some garden fresh cherry tomatoes and zucchini. I only used 1 tablespoon of oil and about 1.5 tablespoon lemon. I had dried basil so used that. And finally some cholula hot sauce as the secret ingredient in my opinion. Really so good and we really enjoyed it. Thank you.
Amanda Formaro says
Oh love the hot sauce addition!
Laurie says
Hi Amanda! This is a simple, yet special meal my M&D always made when I was a kid. It’s a light, carb-filling meal, perfect for those long summer bike rides after dinner. I add a bay leaf to the pot, cuz that’s what my mom always did!
Amanda Formaro says
Love that, thanks for sharing Laurie!
Norma Jean Bassett says
Great summer dish!!!
though I added a little Pancetta,crushed red pepper and garlic
Amanda Formaro says
So glad you enjoyed it!
Gwen says
This is one of my go to recipes! So easy and delicious. I add quartered artichoke hearts and substitute reduced fat feta crumbles.
Amanda Formaro says
Love those adjustments!
Amanda says
Just made this for supper. Halved the recipe and it’ll still give either my husband or me (hopefully me!) leftovers for lunch. It was delicious and so easy. And I suspect it’ll be even better once the tomatoes and zucchini are at the peak of their season this summer.
Amanda Formaro says
Yay that’s awesome, thank you!
Nadia says
I added mushrooms! So light and deliah!!
Amanda Formaro says
Love the addition!
Deth says
Hi Amanda thanks for this simple but delicous recipe, . I really love it. 😋😋 Keep up posting simple and delicious recipes.
Amanda Formaro says
So glad you liked it, thank you!
Grace says
Very easy and quick to make. Tasted wonderful. We have added this recipe to our menu.
Thank you for sharing a wonderful meal that doesn’t require the oven!!!