Tomato Basil Zucchini Pasta. Chewy spaghetti noodles tossed in a light tomato basil sauce with zucchini. A simple pasta dish that is ready in 30 minutes! This recipe is vegan.
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This easy tomato basil zucchini pasta is light in sauce but packed with tomato, garlic and basil flavors! It's super simple and made with minimal ingredients in little time. Making it a great meal for those long days after work. You could also add some protein of your choice to it to make it complete.
I've always been a big fan of Italian pasta dishes that are simple and not too heavy in sauce. In fact, I learned in Italian cuisine, many pasta dishes from Italy aren't too heavy in sauce and are quite light.
I love this one because it's packed with vegetables and works well as a side dish. It's a recipe I often make for my husband when we have fresh cherry tomatoes and basil from the garden.
Ingredients
Please scroll down to below recipe card for exact measurements.Â
- Spaghettini pasta: or substitute with spaghetti. I like spaghettini as it's thinner but it's really personal preference
- Cherry tomatoes: it's recommended to use cherry tomatoes as they're sweeter
- Zucchini
- Fresh basil leaves
- Fresh garlic cloves
- Hot pasta water: this is the reserved noodle water to help create our sauce
- Salt
- Extra virgin olive oil
Expert Tips
- Don't overcook the pasta and follow the package directions for the best texture.
- Make sure to salt the pasta water for extra flavor!
- Allow the vegetables to sauté so the juices from the tomatoes can release. Be patient here especially with the zucchinis.
- Be sure to reserve some of the hot noodle water as this is a key ingredient for the sauce!
How to make Tomato Basil Zucchini Pasta
- In a large pot filled with enough water, bring to a boil and add 1 tablespoon of salt. Boil pasta until al dente according to package directions. Reserve ½ cup of hot pasta water. Strain pasta.
- Heat extra virgin olive oil in a large pan on medium heat, sauté sliced zucchini on both sides until softened, 4-5 minutes. Add minced garlic, cherry tomatoes and season with 1 teaspoon salt. Sauté tomatoes until they release their juices creating a sauce, about 3-5 minutes.
- Mix in hot pasta water and add fresh basil.
- Toss in pasta to coat the noodles in the pasta sauce. Serve immediately and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other Pasta Recipes You May Like!
- Tomato Garlic Pasta
- Chicken Tomato Zucchini Basil Pasta
- Basil Pesto Chicken Pasta
- Zucchini Mushroom Tomato Pasta
- Creamy Mushroom Sage Pasta
- Vegan Creamy Arrabiata Pasta
📖 Recipe
Quick & Easy Tomato Basil Zucchini Pasta
Ingredients
- 22 oz cherry tomato sliced in half
- 16 oz spaghettini or spaghetti
- 1 zucchini sliced
- ½ cup fresh basil leaves roughly chopped
- 6 cloves garlic sliced
- ½ cup hot pasta water
- 1 tablespoon salt to season pasta water
- 1 tsp salt to season vegetables
- 3 tablespoon extra virgin olive oil
Instructions
- In a large pot filled with enough water, bring to a boil and add 1 tablespoon of salt. Boil pasta until al dente according to package directions. Reserve ½ cup of hot pasta water. Strain pasta.
- Heat extra virgin olive oil in a large pan on medium heat, sauté sliced zucchini on both sides until softened, 4-5 minutes. Add minced garlic, cherry tomatoes and season with 1 teaspoon salt. Sauté tomatoes until they release their juices creating a sauce, about 3-5 minutes.Â
- Mix in hot pasta water and add fresh basil.
- Toss in pasta to coat the noodles in the pasta sauce. Serve immediately and enjoy!
Michelle
I sauted my zucchini, with other ingredients per your recipe and added banana pepper, red bell, red onion... All from my garden. Topped with crushed red pepper flakes and parmesan cheese. It's now a family favorite, thank you!
christieathome
Thank you so much for making my recipe Michelle! Really happy that you liked it 🙂 Those additions from your garden sound awesome!
Heidi | The Frugal Girls
A dinner that takes less than 30 minutes to prepare and helps me use fresh zucchini in season right now... I think I am in love!
Jason
Light, refreshing and so good. This has become a staple in my home.