Best Weeknight Tomato Zucchini Pasta

There’s something so comforting about a big bowl of pasta, especially when it’s loaded with fresh summer vegetables. When my garden is overflowing with tomatoes and zucchini, this is the recipe I turn to again and again. It’s simple enough for a weeknight dinner but still feels special enough to serve to friends who drop by.

I started making this tomato zucchini pasta years ago when I needed quick dinner ideas that would please both kids and adults. Now it’s become one of those reliable recipes that I can practically make with my eyes closed. The best part? It comes together in about 20 minutes, which means less time in the kitchen and more time around the table with family.

Want a pasta dish that’s light but satisfying? This one checks all the boxes. Plus, it’s a great way to use up those extra vegetables sitting in your crisper drawer. Trust me, even the picky eaters at your table will ask for seconds.

What Kind of Pasta Should I Use?

While this recipe recommends fusilli, you’ve got plenty of options that’ll work great with these summer vegetables. Fusilli is an excellent choice because its spiral shape catches all those little bits of zucchini and tomato, but other medium-sized pasta shapes like penne, rotini, or bow ties will do the job just as well. If you’re watching your carbs, you could swap in whole wheat pasta, which has a slightly nutty taste and more fiber than regular pasta. Just remember to check the cooking time on the package since whole wheat varieties often need an extra minute or two to reach that perfect al dente texture. And speaking of al dente, that’s definitely the way to go here – you want your pasta to have a little bite to it since it’ll continue cooking slightly when you toss it with the hot vegetables.

Options for Substitutions

This pasta dish is pretty flexible and you can make several easy swaps if needed:

• Pasta: While fusilli works great for holding the sauce, you can use any short pasta like penne, rotini, or bow ties. For a healthier option, try whole wheat pasta or chickpea pasta.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. You could also use yellow and green zucchini mixed together, or even try eggplant (though you’ll need to cook it a bit longer).
• Cherry tomatoes: Regular tomatoes cut into chunks work fine – just use about 3-4 medium ones. You can also use grape tomatoes, or in a pinch, a can of diced tomatoes (drained).
• Parmesan cheese: Pecorino Romano or Grana Padano make great substitutes. For a dairy-free version, try nutritional yeast or dairy-free parmesan alternatives.
• Vegetable stock: Chicken stock works just as well, or you can use water with a vegetable bouillon cube. In a pinch, just use water and add a bit more seasoning.
• Fennel seeds: If you’re not a fan or don’t have any, you can skip them or use dried oregano or Italian seasoning instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tomato zucchini pasta is overcooking the zucchini, which can turn it into a mushy mess – instead, quickly sauté it over high heat just until it starts to soften while maintaining a slight crunch. Another common error is not properly salting your pasta water (it should taste like the sea) or rinsing the pasta after cooking, which washes away the starches needed to help the sauce stick to the noodles. To get the most flavor from your cherry tomatoes, avoid cooking them too early – add them towards the end of cooking and let them burst naturally in the pan’s heat, releasing their sweet juices into the sauce. For the best texture, remember to reserve about 1/2 cup of pasta water before draining – this starchy liquid is essential for creating a silky sauce that perfectly coats every strand of pasta.

What to Serve With Tomato Zucchini Pasta?

This fresh and light pasta dish pairs perfectly with a simple side salad dressed in lemon vinaigrette or some crusty garlic bread to soak up the tasty sauce. Since the pasta already has lots of veggies mixed in, I like to keep the sides pretty simple – a few slices of grilled chicken or Italian sausage work great if you want to add some protein. For a complete Italian-style meal, start with some marinated olives or a classic caprese salad, then finish with the pasta as your main course. If you’re keeping things vegetarian, try adding some white beans or chickpeas on the side for extra protein and fiber.

Storage Instructions

Keep Fresh: This pasta dish tastes great the next day! Place it in an airtight container and pop it in the fridge for up to 3 days. The zucchini might release a bit more water over time, but that’s totally normal and actually helps keep the pasta moist.

Prep Ahead: If you want to get ahead on meal prep, you can slice the zucchini and tomatoes up to a day in advance. Keep them separate in containers in the fridge. The pasta itself is best cooked fresh, though, to keep that perfect texture.

Warm Up: To enjoy your leftover pasta, give it a quick zap in the microwave for 1-2 minutes, stirring halfway through. You can also warm it up in a pan over medium heat – just add a splash of water or stock to bring back the sauciness. A fresh sprinkle of parmesan and herbs makes it taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 90-100 g

Ingredients

• 8 oz fusilli pasta
• 2 medium green zucchinis
• 2 cups whole cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp fennel seed
• 1/4 cup vegetable broth
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 cup parmesan cheese, grated
• Fresh basil or parsley leaves
• 1/2 tsp crushed chili flakes (optional)

Step 1: Cook the Fusilli Pasta

• 8 oz fusilli pasta

Bring a large pot of salted water to a boil, then add the fusilli pasta.

Cook according to the package instructions until the pasta is al dente, about 8-10 minutes.

Drain the pasta thoroughly and set it aside for later use.

Step 2: Sauté the Zucchini

• 2 tablespoons olive oil
• 2 medium green zucchinis

While the pasta cooks, dice the zucchinis into bite-sized pieces.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the diced zucchini and sauté, stirring occasionally, until the pieces are golden on the edges and tender, about 5-7 minutes.

Transfer the sautéed zucchini to a plate and set aside.

Step 3: Cook the Tomatoes with Spices

• 2 cups whole cherry tomatoes
• 1 teaspoon ground black pepper
• 1 teaspoon fennel seed
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup vegetable broth

In the same skillet, add the cherry tomatoes, black pepper, fennel seed, garlic powder, cayenne pepper (if using), and 1/4 cup vegetable broth.

Cover the skillet with a lid and cook over medium heat, stirring regularly, until the tomatoes are blistered and softened but still retain some shape, about 5-7 minutes.

This allows the tomatoes to release their juices and create a flavorful base for the sauce.

Step 4: Combine Pasta, Zucchini, and Cheese

• cooked zucchini from Step 2
• cooked fusilli pasta from Step 1
• 1 cup parmesan cheese, grated
• additional vegetable broth (if needed)

Push the blistered tomatoes to one side of the skillet.

Add the cooked zucchini from Step 2, cooked fusilli pasta from Step 1, and grated parmesan cheese to the pan.

Stir everything together and reheat gently for 2-3 minutes, mixing until the cheese is melted and the pasta is evenly coated.

If the sauce seems thick, add a splash more vegetable broth to loosen it.

I like to add a little extra broth here so the sauce clings to every bite of pasta.

Step 5: Finish and Serve

• olive oil (for drizzling)
• extra parmesan cheese (for serving)
• fresh basil or parsley leaves
• 1/2 teaspoon crushed chili flakes (optional)

Serve the hot pasta immediately on plates or in bowls.

Drizzle with a bit of olive oil, sprinkle extra grated parmesan over the top, and garnish with fresh basil or parsley leaves.

If you like a little heat, dust with crushed chili flakes.

Enjoy!