Name: Fresh Garden Tomato Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 8 oz pasta (spaghetti, penne, or your favorite kind); 2 tbsp olive oil; 3 cloves garlic, minced; 2 cups cherry tomatoes or chopped garden tomatoes; 2 small zucchini, sliced or chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp Italian seasoning or dried oregano; 1/4 cup fresh basil or parsley, chopped; 1/4 cup grated Parmesan cheese (optional); 1/4 tsp red pepper flakes (optional)

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Fresh Garden Tomato Zucchini Pasta is a light, colorful dish that celebrates the best of summer produce. With juicy tomatoes, tender zucchini, garlic, and herbs tossed together with pasta, it’s the kind of meal I love to make when I want something fresh, simple, and satisfying. It’s perfect as a vegetarian main or a vibrant side.

Why You’ll Love This Recipe

I love how this pasta comes together with just a few ingredients but delivers big flavor. The tomatoes break down into a light sauce that coats the pasta, and the zucchini adds a soft, almost buttery texture. It’s a great way to use up extra garden veggies and comes together in under 30 minutes. Whether I serve it warm or chilled, it’s always a hit.

Ingredients

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

Pasta (spaghetti, penne, or your favorite kind)
Olive oil
Fresh garlic (minced)
Cherry tomatoes or chopped garden tomatoes
Zucchini (sliced or chopped)
Salt and pepper
Italian seasoning or dried oregano
Fresh basil or parsley (chopped)
Grated Parmesan cheese (optional)
Red pepper flakes (optional, for a bit of heat)

Directions

I bring a pot of salted water to a boil and cook the pasta according to package instructions. I reserve a little pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
I add the zucchini and cook until it softens slightly, about 5 minutes.
I stir in the tomatoes, salt, pepper, and Italian seasoning. I let everything simmer for 8–10 minutes, until the tomatoes break down into a chunky sauce.
I add the cooked pasta to the skillet and toss everything together, adding a splash of pasta water if needed to loosen the sauce.
I finish with fresh herbs, grated cheese, and red pepper flakes if I want a little spice.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready in around 30 minutes.

Variations

Sometimes I add spinach or kale at the end to boost the greens. I’ve also included white beans or chickpeas for more protein. If I want a creamier version, I stir in a spoonful of ricotta or a splash of cream. Gluten-free pasta works great too.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet or microwave with a bit of olive oil or water to refresh the sauce. It also tastes great cold as a pasta salad.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, but I prefer fresh during tomato season. If using canned, I go for crushed or whole peeled tomatoes and break them up while cooking.

What kind of zucchini should I use?

Any kind works. I usually use green zucchini, but yellow squash or a mix of both adds color and flavor.

Is this recipe vegan?

It is if I skip the cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan.

What pasta shape works best?

I like spaghetti or penne, but fusilli or farfalle are also great for catching the bits of sauce and veggies.

Can I add protein?

Yes. I sometimes add grilled tofu, chickpeas, or even leftover roasted veggies to bulk it up. It’s very flexible.

Conclusion

Fresh Garden Tomato Zucchini Pasta is one of my favorite ways to enjoy summer veggies—it’s simple, full of flavor, and endlessly adaptable. Whether I’m using produce straight from the garden or grabbing a few things from the store, this dish always feels fresh, healthy, and satisfying.

Fresh Garden Tomato Zucchini Pasta

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Fresh Garden Tomato Zucchini Pasta is a vibrant, veggie-packed pasta dish made with fresh tomatoes, zucchini, garlic, and herbs. Light and satisfying, it’s perfect for summer dinners, picnics, or easy weeknight meals.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Ingredients

8 oz pasta (spaghetti, penne, or your favorite kind)
2 tbsp olive oil
3 cloves garlic, minced
2 cups cherry tomatoes or chopped garden tomatoes
2 small zucchini, sliced or chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning or dried oregano
1/4 cup fresh basil or parsley, chopped
1/4 cup grated Parmesan cheese (optional)
1/4 tsp red pepper flakes (optional)

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Instructions

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/4 cup of pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add zucchini and cook for about 5 minutes until slightly softened.
Stir in tomatoes, salt, pepper, and Italian seasoning. Simmer for 8–10 minutes, until tomatoes break down into a chunky sauce.
Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to loosen the sauce.
Stir in fresh herbs and top with grated Parmesan and red pepper flakes, if using.
Serve warm or at room temperature.