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–+ servings

Garden-Fresh Zucchini Tomato Pasta with Garlic and Basil

A light and refreshing zucchini tomato pasta loaded with summer vegetables, garlic, and basil. Perfect for warm evenings and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Pasta, Vegetarian
Cuisine: Italian
Calories: 369
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz whole wheat pasta
  • 2 medium zucchinis, diced about 4 cups
  • 4 ripe tomatoes, halved and seeded heirloom or vine-ripened work well
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped lightly packed
  • 1/4 cup extra-virgin olive oil California olive oil if available
  • to taste salt and freshly ground black pepper
  • 1/4 tsp red pepper flakes optional, for heat
  • to taste grated Parmesan cheese for serving, optional

Method
 

  1. Bring a large pot of generously salted water to a boil. Add the whole wheat pasta and cook until just al dente, about 8 to 10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta.
  2. Meanwhile, warm the olive oil in a large skillet over medium heat. Add the diced zucchini and cook until just tender, about 4 to 5 minutes, stirring occasionally.
  3. Add the minced garlic and cook for 1 minute until fragrant. Stir in the halved tomatoes, season with salt, black pepper, and red pepper flakes if using. Let the tomatoes soften and release their juices, about 5 to 7 minutes.
  4. Add the cooked pasta to the skillet and toss to combine with the tomato-zucchini mixture. Splash in reserved pasta water as needed to create a light, silky sauce. Fold in the chopped basil just before serving.
  5. Portion the pasta into bowls and finish each serving with a sprinkle of grated Parmesan cheese if desired.

Nutrition

Calories: 369kcalCarbohydrates: 47gProtein: 12gFat: 17gSaturated Fat: 3gCholesterol: 3mgSodium: 250mgFiber: 8gSugar: 5g

Notes

Swap in gluten-free pasta if you prefer; adjust cooking time and water amount per package directions.
For extra protein, add grilled chicken or white beans when you toss the pasta with the sauce.
Use any ripe tomato variety: heirloom, Roma, or cherry tomatoes all work well; halve or quarter as needed.
Leftovers keep in a sealed container in the fridge for up to 3 days; reheat gently with a splash of water or olive oil.
To make ahead, cook the sauce and pasta separately, then combine and reheat just before serving.
Don't overcook the zucchini; it should be tender but still hold its shape.
Garnish with extra basil and a drizzle of California olive oil for even more flavor.

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