Fresh Garden Tomato Zucchini Pasta

Fresh garden tomato zucchini pasta is a light, vibrant dish that celebrates the best of summer produce. It features juicy tomatoes, tender zucchini, garlic, olive oil, and pasta tossed together for a refreshing and wholesome meal. I love how simple and flavorful it is—and how it lets the natural sweetness of the veggies shine.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, healthy, and super easy to make. It’s the kind of dish I reach for when I want something satisfying without being heavy. The tomatoes create a quick, juicy sauce while the zucchini adds a tender bite. It comes together in under 30 minutes, and it’s a great way to use up garden veggies. It also works well as a meatless main or a flavorful side.

Ingredients

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

• Pasta (spaghetti, linguine, or your favorite shape)

• Fresh tomatoes, diced (cherry or Roma work great)

• Zucchini, sliced or diced

• Garlic, minced

• Olive oil

• Salt

• Black pepper

• Crushed red pepper flakes (optional)

• Fresh basil leaves, chopped

• Parmesan cheese, grated (optional)

Directions

1. I start by boiling a large pot of salted water and cooking the pasta until al dente. I reserve some pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet and sauté the garlic until fragrant.

3. I add the zucchini and cook until it starts to soften, then toss in the diced tomatoes.

4. I season with salt, pepper, and red pepper flakes if I want a little heat, then let everything simmer until the tomatoes break down into a light sauce.

5. I add the cooked pasta to the skillet and toss everything together, using a splash of pasta water to bring it all together if needed.

6. I finish with fresh basil and a sprinkle of Parmesan before serving warm.

Servings and timing

This recipe serves about 4 and takes roughly 10 minutes to prep and 15–20 minutes to cook. I usually have it ready in 30 minutes from start to finish.

Variations

Sometimes I add a handful of spinach or kale during the last few minutes of cooking. If I want to make it heartier, I toss in grilled chicken, shrimp, or chickpeas. I’ve also made it with whole wheat or gluten-free pasta depending on who I’m cooking for. A squeeze of lemon juice or a touch of balsamic vinegar can also brighten up the flavors.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or olive oil. It also reheats well in the microwave. The pasta absorbs some of the sauce as it sits, but the flavors get even better the next day.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I’ve used canned diced tomatoes when fresh ones aren’t available. I drain them slightly so the sauce doesn’t get too watery.

Should I peel the zucchini?

No need to peel it—I leave the skin on for texture and color. I just wash it well and slice or dice it as needed.

What kind of pasta works best?

I like spaghetti or linguine for this dish, but short pastas like penne or fusilli work well too. It depends on the texture I’m going for.

Can I make this ahead of time?

Yes, it holds up well. I usually cook the vegetables and pasta ahead, then reheat and toss with basil and cheese right before serving.

Is this dish vegan?

Yes, as long as I skip the Parmesan or use a dairy-free alternative, it’s completely vegan and plant-based.

Conclusion

Fresh garden tomato zucchini pasta is a perfect way to enjoy simple, seasonal ingredients in a comforting yet light dish. I love how it captures the essence of summer on a plate, with juicy tomatoes, tender zucchini, and fresh herbs coming together in every bite. Whether I serve it as a main or a side, it’s always a delicious and easy choice.

Fresh Garden Tomato Zucchini Pasta

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Fresh garden tomato zucchini pasta is a vibrant, light pasta dish made with ripe tomatoes, tender zucchini, garlic, and fresh basil. It’s a wholesome and flavorful way to enjoy summer produce in under 30 minutes.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegan

Ingredients

• 12 oz pasta (spaghetti, linguine, or preferred shape)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh tomatoes, diced (cherry or Roma)
• 1 medium zucchini, sliced or diced
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Parmesan cheese, grated (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
3. Add zucchini and cook for 3–4 minutes until it begins to soften.
4. Add the diced tomatoes, salt, pepper, and red pepper flakes. Cook for 5–7 minutes, or until the tomatoes break down into a light sauce.
5. Add the drained pasta to the skillet and toss everything together. Use reserved pasta water as needed to loosen the sauce.
6. Stir in chopped fresh basil and top with grated Parmesan if using. Serve warm.

Notes

• Add spinach, kale, or other leafy greens for extra nutrition.
• Toss in grilled chicken, shrimp, or chickpeas for added protein.
• Whole wheat or gluten-free pasta work well as substitutions.
• Enhance the flavor with a splash of lemon juice or balsamic vinegar before serving.
• Skip the Parmesan or use vegan cheese to keep the dish plant-based.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 330
• Sugar: 5g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 5mg