Healthy Tomato Zucchini Pasta

Healthy Tomato Zucchini Pasta made its way into my weekly routine during a hectic summer when I needed quick meals that didn’t weigh me down. I remember coming home from a long walk at sunset, craving something cozy but not too heavy. I grabbed a few ripe tomatoes, some leftover zucchini, and spaghetti and within minutes, I had the most satisfying bowl of pasta that still felt fresh and light.

Since then, this dish has become my go-to whenever I want something wholesome and flavorful that’s easy on prep. The zucchini adds texture and a hint of sweetness that balances the acidity of the tomatoes beautifully and the basil and parmesan tie everything together like magic.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Spaghetti – The hearty base that carries all the flavor
• Zucchini – Adds a fresh, tender bite with a lovely green contrast
• Fresh tomatoes – The heart of the sauce bringing juiciness and tang
• Garlic – For depth and aroma in every bite
• Olive oil – Helps build a silky sauce and carries the garlic flavor
• Fresh basil – Adds brightness and classic Italian flair
• Salt and pepper – Essential for seasoning the whole dish
• Parmesan cheese – Finishes with a nutty, savory touch

Tools You’ll Need

• Large pot – To cook the pasta evenly
• Colander – For draining the pasta
• Large skillet or sauté pan – To make the sauce and toss the pasta together
• Sharp knife and cutting board – For chopping the zucchini and tomatoes
• Grater – For shaving parmesan on top
• Tongs or pasta spoon – For tossing and serving the pasta easily

Instructions

Step 1: Boil the pasta

I bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until just al dente. I drain it and set it aside, reserving about ½ cup of pasta water for later.

Step 2: Sauté the garlic and zucchini

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I sauté minced garlic until fragrant, then I add sliced zucchini and cook for about 3–4 minutes until it starts to soften.

Step 3: Add the tomatoes

I stir in the chopped fresh tomatoes and season with salt and pepper. I let everything simmer for 5–7 minutes until the tomatoes start breaking down into a sauce.

Step 4: Combine and toss

Once the sauce is ready, I toss in the cooked pasta and a splash of reserved pasta water to help everything blend smoothly. I keep tossing until the noodles are coated with the sauce.

Step 5: Garnish and serve

I remove it from the heat and add fresh basil and a generous sprinkle of parmesan cheese. I serve it warm with extra basil and cheese on top.

Tips

If I have cherry tomatoes on hand I like to mix them in for extra pops of sweetness. For a low-carb version I sometimes swap the spaghetti with spiralized zucchini noodles. And if I’m craving more richness a small spoonful of ricotta on top does the trick!

Ways to Serve

As a light dinner with a green salad

Topped with grilled chicken or shrimp for added protein

As a warm pasta salad for picnics

Reheated with a fried egg on top for lunch the next day

Frequently Asked Questions

Can I use canned tomatoes in Healthy Tomato Zucchini Pasta?

Yes, if fresh tomatoes aren’t in season you can use a can of crushed or diced tomatoes for a great shortcut.

How do I prevent soggy zucchini in the pasta?

I sauté it just until it softens slightly and avoid overcooking it keeps a nice bite that way.

Is this recipe vegetarian?

Yes it is and you can easily make it vegan by omitting the parmesan or using a plant-based alternative.

See You in the Kitchen

I hope you enjoy this Healthy Tomato Zucchini Pasta as much as I do it’s light fresh and full of flavor with minimal effort. Let me know how it turns out for you and feel free to tag me with your own twist on it!

Happy Cooking!

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