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–+ servings

Summer Harvest Zucchini Tomato Pasta

A light and vibrant zucchini tomato pasta with juicy tomatoes, tender squash, and basil, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 387
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 8 oz whole wheat pasta such as spaghetti or penne, about 226 g
  • 2 medium zucchini diced into 1/2-inch pieces
  • 4 large ripe tomatoes halved, seeded, and cut into chunks
  • 3 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped, plus more for garnish
  • 1/4 cup olive oil preferably California or Napa Valley olive oil
  • to taste salt sea salt or kosher salt
  • to taste black pepper freshly ground
  • 1/4 tsp red pepper flakes optional, for a bit of heat
  • for serving grated Parmesan cheese optional

Method
 

Method
  1. Bring a large pot of generously salted water to a rolling boil. Add the whole wheat pasta and cook until al dente, about 8 to 10 minutes. Before draining, scoop out and set aside 1 cup of the starchy pasta water.
  2. Meanwhile, heat the olive oil in a wide skillet over medium heat. Add the diced zucchini and cook, stirring occasionally, until just tender and lightly browned at the edges, about 4 to 5 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the seeded tomato chunks, salt, black pepper, and red pepper flakes if using. Cook for 5 to 7 minutes, allowing the tomatoes to soften and release their juices.
  4. Add the drained pasta to the skillet with the tomato-zucchini mixture. Toss well to combine, adding the reserved pasta water a splash at a time until the sauce coats the noodles evenly. Fold in the chopped fresh basil.
  5. Serve immediately in warmed bowls and top with grated Parmesan cheese if desired.

Nutrition

Calories: 387kcalCarbohydrates: 51gProtein: 13gFat: 18gSaturated Fat: 3gCholesterol: 4mgSodium: 279mgFiber: 8gSugar: 6g

Notes

For a protein boost, stir in a can of drained white beans or sliced grilled chicken just before serving.
Use the reserved pasta water to loosen the sauce if the noodles soak up too much liquid.
Seeding the tomatoes keeps the dish from turning watery, but you can skip it if your tomatoes are very ripe and firm.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth.
To make this ahead, prep the zucchini and tomatoes up to one day in advance and keep them covered in the refrigerator.
Substitute yellow summer squash for half of the zucchini for extra color and a mildly sweet flavor.
Finish each plate with a final drizzle of high-quality olive oil and a few whole basil leaves for a brighter presentation.

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