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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.

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)

Instructions

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

Notes

  • Add spinach, kale, or arugula at the end for more greens.
  • Include chickpeas or white beans for added protein.
  • Use gluten-free pasta for a gluten-free version.
  • Stir in ricotta or cream for a creamier variation.
  • Tastes great cold as a pasta salad the next day.

Nutrition

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