Tomato Zucchini Pasta 

A fresh and vibrant Tomato Zucchini Pasta that bursts with flavor and is perfect for any weeknight meal! In under forty minutes about 15 minutes of prep and 20 minutes of cooking you’ll have a colorful, nourishing plate that’s both light and satisfying (approx. 400 calories per serving).

Full Recipe:

Ingredients 

• 8 oz (225 g) pasta (e.g., spaghetti, fettuccine, or penne)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 medium onion, chopped

• 2 medium zucchini, thinly sliced

• 1 can (14 oz) diced tomatoes or 4 fresh tomatoes, chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• ¼ cup grated Parmesan cheese

• Fresh basil leaves, for garnish

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, per package directions. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.

2. In a large skillet over medium heat, warm the olive oil. Add minced garlic and chopped onion; sauté until the onion is translucent and the garlic is fragrant, about 2–3 minutes.

3. Add the sliced zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender but still slightly firm, about 5–7 minutes.

4. Stir in the diced tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Lower the heat and simmer for 5–10 minutes to meld flavors and slightly thicken the sauce.

5. Add the drained pasta back into the skillet. Toss to combine thoroughly with the tomato zucchini mixture. If the sauce seems too thick or dry, add some of the reserved pasta water to adjust the consistency.

6. Remove from heat. Stir in the grated Parmesan until it melts and evenly coats the pasta.

7. Serve immediately, garnished with fresh basil leaves for a burst of herbal brightness.

Nutrients

• Calories: Approximately 400 kcal per serving