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A close-up of a bowl filled with delicious Tomato Zucchini Pasta, topped with grated cheese.

Tomato Zucchini Pasta

This Tomato Zucchini Pasta is a simple, tasty dish you can make for your family, even on busy nights. It uses fresh vegetables and comes together quickly. It is a great option if you are managing gluten sensitivities or looking for easy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini or summer squash Halve and slice thinly
  • 1 pint sungold tomatoes, or cherry tomatoes Halve
  • 3 garlic cloves Thinly slice
  • 3 tablespoons Extra-virgin olive oil
  • 1 generous pinches Diamond Crystal kosher salt For vegetables
  • 8 ounces pasta shape of choice
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup dry, unoaked white wine
  • 1/2 cup fresh basil leaves Tear before adding
  • 1/3 cup heavy cream or coconut milk
  • 2 ounces parmesan cheese Optional, for topping
  • To taste Freshly ground black pepper Optional, for serving

Equipment

  • Large pot
  • High-sided sauté pan
  • slotted spoon

Method
 

  1. Halve and slice the zucchini into half-moon pieces, keeping the slices thin. Halve the sungold tomatoes and thinly slice the garlic.
  2. Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the pan over medium heat and add 3 tablespoons of olive oil.
  3. Add the zucchini and sungold tomatoes to the pan and season with a few generous pinches of salt. Cook, stirring occasionally, for 8 to 9 minutes or until the tomatoes burst and the zucchini softens.
  4. Generously salt the boiling water and add the pasta. Boil for 6 to 7 minutes or until al dente.
  5. Add the garlic and red pepper flakes to the pan with the zucchini and cook for another 2 to 3 minutes. Pour in the wine and stir, letting the wine simmer and reduce for another 3 to 4 minutes. Taste the sauce and season with salt as you prefer.
  6. Tear the fresh basil into the pan and stir a few times.
  7. Use a slotted spoon to transfer the cooked pasta into the pan. Add a splash of the cream or coconut milk and a splash of salted pasta water. Stir to combine, alternating adding more pours of cream and pasta water until you reach your desired creaminess.
  8. Portion the pasta into four bowls and top with parmesan cheese and black pepper, if you are using them.

Notes

This recipe is easy to adapt for dietary needs. If you skip the wine, add a little extra pasta water when finishing the sauce. When cooking for children, you can omit the red pepper flakes entirely.

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