One of my favorite ingredients to include with my pasta is zucchini and of course tomatoes. And although it’s reasonable to think that this recipe is more of a summer dish, I actually make it all year round!
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It’s quick and easy, delicious, and most importantly healthy! You can have it ready on the table in under 30 minutes. This is a super flexible Italian recipe, and I offer lots of tips throughout this post, including a video.
Zucchini Pasta & Tomatoes
Here’s a quick cooking overview of the recipe. For specific steps and measurements keep reading. While the pasta of your choice is boiling, you cook up the zucchini along with some tomatoes in a skillet with olive oil and garlic and then toss it together with some Italian fresh herbs.
This recipe produces about 4 servings.
Recipe Video
If you want to watch along, or prefer video instead of reading, then watch my video right below which I have on my YouTube channel. However, I do not make the same measurements as in this post, which is for 4 servings, vs. 2 in my video.
Ingredients List
Here’s a list of ingredients you’ll need to get started.
- Pasta. I use any shape. In the video I used farfalle (bow ties), but I often use spaghetti.
- Extra virgin olive oil
- Garlic
- Zucchini cut in half-moon or quarter moon slices. Any variety will do. The most common type is black beauty. Estimate one zucchini per person.
- Tomatoes chopped. You can use any type of tomato, including cherry or grape tomatoes!
- Fresh basil.
- Grated Romano or Parmesan cheese.
- Ground black pepper (optional).
How to Make Zucchini Pasta
Here are the step by step instructions for how to make my pasta and zucchini recipe. use the recipe card below for specific measurements and/or to print it out.
- Bring a large pot of water to a boil and add in the pasta. Periodically stir to prevent the pasta from sticking.
- Meanwhile, in a large skillet heat the olive oil over low-medium heat.
- Add in the chopped garlic and stir to coat. Let cook until fragrant. Make sure not to let the garlic burn.
- Add in the zucchini and stir to coat. Increase heat to medium. Cover and let cook for about 10 to 15 minutes. Stir occasionally to ensure even cooking. You want to trap those juices!
- Add in the chopped tomatoes, stir, and let cook down for about 5 or 10 minutes.
- When the pasta is done, drain it but reserve some pasta water off to the side in case you need it later.
- When the zucchini and tomatoes are cooked down, meaning they are fork-tender, then add in the pasta directly to the pan.
- Mix to combine and then top with some fresh basil, cracked black pepper (if using), and some grated Italian cheese.
Recipe Tips and Modifications
Here are some tips that I’ve learned over the years and that you might find helpful.
- Always reserve some pasta water off to the side. If the vegetables cook down too much and the juices evaporate, you’ll want this extra liquid to loosen things up.
- Feel free to add in additional vegetables, such as chopped asparagus, eggplant, mushrooms, or even some olives.
- Estimate one small zucchini per person. If you don’t have enough zucchini, don’t stress about it – use what you have and accommodate.
Goes Well With Zucchini Pasta
Here are some ideas for what you can serve with your pasta and zucchini.
Enjoy some homemade Italian bread as a side dish.
Serve with some Italian chicken cutlets – this is a great companion to nearly any pasta dish.
Italian green beans cooked in olive oil and garlic also goes great with zucchini.
I hope you enjoyed this simple Italian pasta recipe! If you liked, it please let me know with a rating in the comments below. Also, tell me if you made any changes to make it your own!
Liz
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Recipe Card
Pasta Bowties with Zucchini and Tomatoes
Equipment
Ingredients
- 3/4 lb Pasta any shape
- 1/4 cup Extra virgin olive oil
- 1 clove Garlic chopped
- 3-4 Zucchini (small) sliced
- 4 Tomatoes chopped
- 5-7 Fresh basil leaves chopped/sliced
- 1/4 cup Grated Romano or Parmesan cheese to taste
- 1/8 tsp Ground black pepper optional
Instructions
- Bring a large pot of water to a boil and add in the pasta. Periodically stir to prevent the pasta from sticking.3/4 lb Pasta
- Meanwhile, in a large skillet heat the olive oil over low-medium heat.1/4 cup Extra virgin olive oil
- Add in the chopped garlic and stir to coat. Let cook until fragrant. Make sure not to let the garlic burn.1 clove Garlic
- Add in the zucchini and stir to coat. Increase heat to medium. Cover and let cook for about 10 to 15 minutes. Stir occasionally to ensure even cooking and avoid burning.3-4 Zucchini (small)
- Add in the chopped tomatoes, stir, and let cook down for about 5 or 10 more minutes, making sure not to cook off the liquid.4 Tomatoes
- When the pasta is done, drain it but reserve some pasta water off to the side in case you need it later.
- When the zucchini and tomatoes are cooked down, meaning they are fork-tender, then add in the pasta directly to the pan. Add in some of the reserved pasta water if the vegetables cooked down too much.
- Mix to combine and then top with some fresh basil, cracked black pepper (if using), and some grated Italian cheese.5-7 Fresh basil leaves, 1/4 cup Grated Romano or Parmesan cheese, 1/8 tsp Ground black pepper
Video
Notes
- Any type of pasta will work. I’ve made this recipe with short, long, thin, and thick pastas.
- Any type of tomatoes will work. However cherry tomatoes have a lot of seeds so I avoid those if I can.
- Keep the lid on to help trap the steam and keep the vegetables in their own juices.
- Serve with some Italian bread, salad, or even some chicken! See post for additional ideas and links.
Question. I don’t see any salt for this recipe? Do you salt pasta water?
Hi Donna,
I do not usually salt my pasta water, but you certainly can!Since I use Romano cheese I get a strong salty flavor when I use that. If I know a dish might be bland, I might salt the water just to flavor the pasta a bit more – but typically I don’t need to. Hope that helps!
Liz
Great ingredients and I’ve made this many times. I do have a problem with your method however. Why would you cook the pasta (which in your video you say takes 9 minutes) first thing? If the zucchini and tomatoes need to cook for about 15 minutes, wouldn’t it make more sense to start that first, and then when they’re halfway done start cooking the pasta so it all comes together about the same time? You’re leaving your cooked pasta in the hot pasta water which is actually overcooking it. It just seems backward to me. Also, pasta water should always be salted. Ask a thousand Italian chefs or home cooks and I’m sure 98 percent or more will agree.
Thanks Guy for the feedback. Yes many people do salt their water and that is fine. But I usually do not and my dishes taste great. So I reduce my sodium intake when I can. I am not a die hard traditionalist. As for the pasta in the video yep that happens from time to time when doing a recording. Just a one person team for now. 😀 thanks again for sharing your thoughts.