Description
Tomato Zucchini Pasta is a quick and vibrant weeknight dinner packed with sautéed zucchini, juicy tomatoes, and herbs in a light sauce.
Ingredients
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 tsp oregano
1/4 tsp thyme
2 medium zucchinis, diced
2 cups diced tomatoes (fresh or canned)
8 oz pasta (penne or spaghetti)
Salt & black pepper to taste
Fresh basil or parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. In a skillet, heat olive oil over medium heat. Add garlic and red pepper flakes.
3. Sauté zucchini for 5–6 minutes until golden.
4. Add diced tomatoes, oregano, thyme, salt, and pepper.
5. Simmer for 10 minutes until the sauce thickens.
6. Drain pasta and toss with sauce in the skillet.
7. Let rest for 2 minutes, then serve with fresh herbs.
Notes
Optional: Add mushrooms or chickpeas for protein.
Store leftovers in the fridge for up to 4 days.
Great for lunch the next day—flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Tomato Zucchini Pasta, vegetarian pasta, quick dinner