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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.

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)

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

Find it online: https://recipesbyliza.com/fresh-garden-tomato-zucchini-pasta/