Description

This Healthy Tomato Zucchini Pasta is a light, fresh, and flavorful dish perfect for busy weeknights. Made with simple ingredients like juicy tomatoes, tender zucchini, and whole-grain pasta, it’s packed with nutrients and bursting with natural flavors. A wholesome, easy-to-make recipe that’s both satisfying and delicious!

Ingredients

Units Scale

8 oz whole-grain pasta (spaghetti or penne)
2 tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
2 medium zucchinis, sliced into half-moons
2 cups cherry tomatoes, halved (or 3 large tomatoes, diced)
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh basil, chopped)
1/2 tsp red pepper flakes (optional, for a bit of heat)
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese (optional, for serving)
Fresh basil leaves, for garnish

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Vegetables:
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cook the Zucchini and Tomatoes:
Add the sliced zucchini to the skillet and sauté for 4-5 minutes until slightly tender. Toss in the tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Combine with Pasta:
Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until well combined and heated through. Adjust seasoning if needed.
Serve:
Divide the pasta into bowls, sprinkle with Parmesan cheese if desired, and garnish with fresh basil. Serve warm and enjoy!

Notes

For extra protein, add grilled chicken, shrimp, or chickpeas.
Make it vegan by skipping the Parmesan or using a dairy-free alternative.
Add more veggies like bell peppers, spinach, or mushrooms for variety.