Zucchini & Tomato  Pasta

Pasta with Zucchini and Tomatoes is a 20 minute healthy pasta dinner that is going to become part of your summertime menu must haves! Juicy, crisp-tender zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic, basil and parmesan that coats the perfectly al dente pasta. It’s one of the best and easiest vegetarian pasta recipes your whole family will enjoy!

Short whole wheat pasta Zucchini Grape or cherry tomatoes Extra virgin olive oil Garlic Parmesan cheese Parsley or basil Salt Ground black pepper

Ingredients You Need

Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.


While pasta is cooking, preheat large non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.


Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.


Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!



Refrigerate in an airtight container for up to 1 day.

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