This healthy tomato zucchini pasta is a quick and healthy meal packed with fresh vegetables. Golden sautéed zucchini and blistered cherry tomatoes are tossed with fusilli, parmesan, fennel, garlic, and a touch of spice for a simple pasta that’s fresh, satisfying, and full of flavor. It’s also a great way to use extra zucchini and tomatoes when they’re in season.
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Ingredients list for the Tomato Zucchini Pasta Recipe
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper, optional
- 1 cup grated parmesan
- Fresh basil or Parsley
Tomato zucchini pasta recipe
This tomato zucchini pasta loads up on fresh vegetables while keeping dinner simple. The zucchini and tomatoes cook in the same skillet while the pasta boils, so everything comes together quickly with very little prep.
To make the tomato zucchini pasta
Sauté the zucchini in olive oil until golden around the edges, then transfer it to a plate. Cook the cherry tomatoes with the spices and vegetable stock until blistered, then return the zucchini to the skillet and add the cooked pasta. Toss everything together with parmesan just before serving.
Tips for the tomato zucchini pasta recipe
- Cook the pasta just until al dente so it doesn’t become too soft when you toss it with the vegetables.
- Let the zucchini develop some color before stirring too much; browning the edges adds flavor and helps keep it from becoming mushy.
- For extra protein, add shrimp, rotisserie chicken, or Italian sausage. For a vegetarian version, keep it as written or add white beans.
- If the pasta seems dry when everything is combined, add a splash of vegetable stock or reserved pasta water before serving.
Directions
1. Cook the pasta in salted boiling water until al dente, according to package directions.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini and sauté until golden around the edges, stirring occasionally. Transfer to a plate.
3. Add the cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper, and vegetable stock to the same skillet. Cover and cook until the tomatoes are blistered and beginning to soften, stirring occasionally.
4. Return the zucchini to the skillet and add the cooked pasta and parmesan. Toss everything together and cook for another couple of minutes, adding a splash of vegetable stock or pasta water if needed.
5. Serve immediately with a drizzle of olive oil, fresh basil or parsley, and additional parmesan if desired.
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How to keep the tomato zucchini pasta leftovers
You can keep the tomato zucchini pasta leftovers for up to 3 days in an airtight container in your refrigerator. Reheat in a pan or microwave with a few drops of water to loosen the sauce.
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Healthy Tomato Zucchini Pasta
This healthy tomato zucchini pasta is an easy vegetarian dinner with sautéed zucchini, juicy cherry tomatoes, parmesan, and plenty of fresh herbs.
Ingredients
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper, optional
- 1 cup grated parmesan
- Fresh basil or Parsley
Instructions
- Cook the pasta in salted boiling water until al dente, according to package directions.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini and sauté until golden around the edges, stirring occasionally. Transfer to a plate.
- Add the cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper, and vegetable stock to the same skillet. Cover and cook until the tomatoes are blistered and beginning to soften, stirring occasionally.
- Return the zucchini to the skillet and add the cooked pasta and parmesan. Toss everything together and cook for another couple of minutes, adding a splash of vegetable stock or pasta water if needed.
- Serve immediately with a drizzle of olive oil, fresh basil or parsley, and additional parmesan if desired.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I followed Brooke’s recommendation and spiced mine up with ground hot Italian sausage, then sautéed the veggies in the same pan, and I opted for Aleppo pepper instead of cayenne. Delicious! An easy weeknight recipe to keep on hand.
Delicious! I did put my own spin on it- I added ground sweet Italian sausage, used chicken broth instead of vegetable, and Aleppo pepper instead of red chili flakes. It came out so good my husband and I accidentally ate the entire pot in one sitting. Will definitely make again!
It is a really fast and fresh tasting pasta dish (ok I added some red wine to it) I served it with grilled Sweet Italian Sausages. Right now we have an Italian exchange student you loved it (and he is very honest)
Love, love the recipe. Most definitely will cook again. Thank you for sharing this recipe
good but not a fan of the fennels seeds or the cayenne pepper. I will make again but change up the spices.
