Description
This easy, healthy summer pasta combines sautéed garlic, juicy tomatoes, and fresh zucchini for a light yet satisfying dinner. It’s a quick, crowd-pleasing meal that celebrates the best of summer produce and can be made vegetarian, vegan, or gluten-free.
Ingredients
Scale
- 12 oz spaghetti or linguine (whole wheat or gluten-free works too)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into thin half-moons or ribbons (about 2 cups)
- 2 cups cherry or grape tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup loosely packed fresh basil leaves (8–10 leaves), torn or sliced
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving (or nutritional yeast for vegan)
- 1 tablespoon lemon juice (optional, about half a lemon)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, slice zucchini, halve tomatoes, mince garlic, and tear or slice basil.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant (do not brown).
- Add zucchini and a pinch of salt. Sauté 3-4 minutes, stirring often, until just tender but still bright and slightly crisp.
- Stir in tomatoes and cook 3-5 minutes, until they begin to soften and release juices. Add a splash of reserved pasta water if the pan looks dry.
- Add drained pasta to the skillet. Toss with veggies, adding more pasta water as needed. Sprinkle in red pepper flakes (if using), half the basil, and Parmesan cheese. Season with salt and pepper.
- Turn off heat. Drizzle with lemon juice (if using) and add remaining basil. Toss again and adjust seasoning as needed.
- Divide among bowls and top with extra Parmesan and basil. Serve immediately.
Notes
Don’t overcook the zucchini—keep it just tender for best texture. Use reserved pasta water to help the sauce cling to noodles. For vegan, use nutritional yeast instead of Parmesan. Add grilled chicken, shrimp, or chickpeas for extra protein. Store leftovers in the fridge for up to 3 days; flavors deepen as it sits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/4 of recipe (1 heaping bowl)
- Calories: 350
- Sugar: 7
- Sodium: 220
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 5
- Protein: 11
Keywords: tomato zucchini pasta, summer pasta, healthy pasta, vegetarian pasta, easy dinner, Italian, zucchini recipes, tomato recipes, quick pasta, weeknight dinner