Description
This Fresh Garden Tomato Zucchini Pasta is a light, vibrant dish bursting with summer flavors. Tender zucchini ribbons and juicy garden tomatoes tossed in a garlic olive oil sauce make a perfect, easy meal that’s fresh and healthy.
Ingredients
Scale
- 2 medium zucchinis, spiralized or thinly sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- 8 oz cooked pasta (penne, spaghetti, or your choice)
Instructions
- Prepare zucchini: Spiralize or slice zucchini into thin ribbons and set aside.
- Cook tomatoes & garlic: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant. Add cherry tomatoes, cook 4–5 minutes until they soften and release juices.
- Add zucchini: Toss in zucchini ribbons and cook for 2–3 minutes until just tender but still crisp.
- Combine pasta: Add cooked pasta to skillet, toss everything together and heat through.
- Season & garnish: Season with salt, pepper, and fresh basil. Sprinkle Parmesan cheese before serving if desired.
Notes
Use zucchini noodles for a lighter, low-carb option or mix with your favorite pasta. Fresh basil and good-quality olive oil really elevate this simple dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Pasta
- Method: Sauté
- Cuisine: Italian, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: zucchini pasta, fresh tomato pasta, summer pasta recipe, garden vegetable pasta