This light and fresh zucchini tomato pasta is a great way to use summer produce. It’s so easy to make which means there’s less time in the kitchen and more time to enjoy warm summer nights. Just 30 minutes and you’ll be serving dinner!
Why we love this zucchini dish
As mid-summer arrives, so do the zucchinis! If you don’t have any in your own garden, don’t be surprised if an overrun neighbor drops one on your porch. Finding recipes other than zucchini bread is ideal.
The focus in this delicious dish are the fresh vegetables. A big bowl of tomato zucchini pasta is the perfect summertime meal.
This simple zucchini tomato pasta is heavy on the veg, light on the pasta, and easy to make. In the summer, our time is best spent lingering over dinner instead of slaving away at the stove.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Zucchini Tomato Pasta
These step by step instructions are here to help you understand how to make this recipe. Please scroll down to simply print out the recipe!
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large skillet over medium heat.
- Add the zucchini and tomatoes to the pan and cook them, stirring occasionally.
- Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini.
- Add the parsley and lemon juice.
- Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
- Serve the pasta with freshly grated Parmesan.
Expert Tips & FAQs
- Be sure to give zucchini a good scrub, especially if you buy them directly from a farmer. The grit has a tendency to stick to the skin so a simple rinse under the tap isn’t always enough to remove it.
- Grape tomatoes are our choice because they’re bite-sized and only the large ones need to be halved. They cook with the zucchini and as they heat up they burst making a simple sauce.
- While our recipe calls for fresh parsley, basil and thyme would be delicious, as well, or a mix of all three. A quarter cup is all you need so mix things up a bit based on what you have on hand.
- I used bucatini, a thick and long pasta that’s hollow in the center. I love how sturdy it is, but you can use any sort of pasta. Spaghetti, linguine, fettuccine, or even penne would work great.
We hope you enjoy this light and fresh zucchini tomato pasta dish! So, here’s to summer produce, easy cooking, and dinners served outside. It’s such a wonderful time of year.
Check out more of my favorite summer recipes: Mango Avocado Salsa with Grilled Chipotle Chicken, Huevos Rancheros, and BLT Pasta Salad!
More Summer Inspired Recipes
- Summer Vegetable Pasta Salad
- Zucchini Pizza Bites
- Lemon Blueberry Trifle
- Pasta Primavera
- Tortellini Pesto Pasta Salad
- Pina Colada Recipe
- Frozen Lemonade Pie
- Honeydew Lemon Slush
- Grilled Corn and Zucchini Salad
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Simple Zucchini and Tomato Pasta
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 2 tablespoon olive oil
- 2 1/2 tablespoons butter
- 4 large zucchinis diced
- 2 pints grape tomatoes halved
- 1/2 teaspoon salt
- 1/4 cup chopped fresh parsley
- Juice from 1 lemon
- 8 ounces bucatini or other long pasta
- 1/4 cup grated Parmesan cheese for serving
Things You'll Need
Instructions
- Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat. Add the zucchini and tomatoes to the pan and cook them, stirring occasionally. Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.
- While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice. Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.
- Serve the pasta with grated Parmesan.
Expert Tips & FAQs
- Be sure to give zucchini a good scrub, especially if you buy them directly from a farmer. The grit has a tendency to stick to the skin so a simple rinse under the tap isn't always enough to remove it.
- Grape tomatoes are our choice because they're bite-sized and only the large ones need to be halved. They cook with the zucchini and as they heat up they burst making a simple sauce.
- While our recipe calls for fresh parsley, basil and thyme would be delicious, as well, or a mix of all three. A quarter cup is all you need so mix things up a bit based on what you have on hand.
- I used bucatini, a thick and long pasta that's hollow in the center. I love how sturdy it is, but you can use any sort of pasta. Spaghetti, linguine, fettuccine, or even penne would work great.
Nutrition
This recipe first appeared here on June 14, 2017.
April Anderson
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PennyBee says
I made this for supper last night after searching on Pinterest for zucchini and pasta recipes . It is a quick, delicious meal with just the right seasoning.
Alice says
I made it with one exception instead of Parmesan cheese I used nutritional yeast. I live with vegan/vegetarian peeps. Sometimes you have compromise. It was good they loved it and I did too.
Molly says
So good! I stumbled upon this recipe, and I’m so glad I did! We are bursting at the seams with cherry tomatoes from the garden so used those. I added garlic and substituted basil for parsley, also garden fresh. Great flavor and looking forward to eating the leftovers tomorrow!
Sage says
Trying to use up Zucchini and Tomatoes from our summer garden. Perfect Recipe!!
Connie says
This is so good and very easy! Thank you!!
Shiela says
Delicious! I used RIGATONI and two gloves of garlic!! Easy!
Jamie says
The simplicity of this recipe produces an amazing flavor! It’s just as Amanda stated. The tomatoes create a wonderful light sauce. I added a few gloves of garlic to mine and add some fresh basil. I recommend this recipe to anyone who wants an easy, light meal bursting with flavor. Un grand merci to Amanda and her team for providing this recipe.
Delores Goodwin says
So good! I was a bit worried because I had lots of pain some ingredients and not enough of others. But it was delicious! I’ll definitely make this again!
Amanda Formaro says
So glad you loved it, thank you!
Mim says
Hmmmm, delicious! I used whole wheat rigatoni and some garden fresh cherry tomatoes and zucchini. I only used 1 tablespoon of oil and about 1.5 tablespoon lemon. I had dried basil so used that. And finally some cholula hot sauce as the secret ingredient in my opinion. Really so good and we really enjoyed it. Thank you.
Amanda Formaro says
Oh love the hot sauce addition!
Laurie says
Hi Amanda! This is a simple, yet special meal my M&D always made when I was a kid. It’s a light, carb-filling meal, perfect for those long summer bike rides after dinner. I add a bay leaf to the pot, cuz that’s what my mom always did!
Amanda Formaro says
Love that, thanks for sharing Laurie!
Norma Jean Bassett says
Great summer dish!!!
though I added a little Pancetta,crushed red pepper and garlic
Amanda Formaro says
So glad you enjoyed it!
Gwen says
This is one of my go to recipes! So easy and delicious. I add quartered artichoke hearts and substitute reduced fat feta crumbles.
Amanda Formaro says
Love those adjustments!
Amanda says
Just made this for supper. Halved the recipe and it’ll still give either my husband or me (hopefully me!) leftovers for lunch. It was delicious and so easy. And I suspect it’ll be even better once the tomatoes and zucchini are at the peak of their season this summer.
Amanda Formaro says
Yay that’s awesome, thank you!
Nadia says
I added mushrooms! So light and deliah!!
Amanda Formaro says
Love the addition!
Deth says
Hi Amanda thanks for this simple but delicous recipe, . I really love it. 😋😋 Keep up posting simple and delicious recipes.
Amanda Formaro says
So glad you liked it, thank you!
Grace says
Very easy and quick to make. Tasted wonderful. We have added this recipe to our menu.
Thank you for sharing a wonderful meal that doesn’t require the oven!!!