Garlic Zucchini Tomato Pasta

A simple, flavorful pasta loaded with tender zucchini, juicy tomatoes, garlic, and Parmesan. It is perfect for a quick lunch or dinner and can easily be made vegetarian.

Ingredients — 4 servings

• 12 oz (340 g) pasta — spaghetti, penne, or linguine
• 2 medium zucchini, sliced into half-moons
• 2 cups (300 g) cherry tomatoes, halved
• 5–6 cloves garlic, finely minced
• 2 tbsp olive oil
• ½ tsp red pepper flakes, optional
• 1 tsp Italian seasoning
• ½ tsp dried oregano
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ½ cup (120 ml) reserved pasta water
• ½ cup (50 g) freshly grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest, optional

Optional Add-Ins

• 1 cup cooked chicken for extra protein
• ½ cup cooked shrimp
• ½ cup mozzarella pearls
• ¼ cup toasted pine nuts
• Extra Parmesan for serving

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup pasta water.
2. Sauté the zucchini:
   Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden and tender.
3. Add garlic:
   Reduce the heat to medium. Add minced garlic and red pepper flakes. Cook for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
4. Add tomatoes:
   Add the halved cherry tomatoes, Italian seasoning, oregano, salt, and black pepper. Cook for 3–4 minutes, until the tomatoes begin to soften and release their juices.
5. Combine with pasta:
   Add the drained pasta directly to the skillet. Pour in about ¼ cup pasta water and toss everything together. Add more pasta water a little at a time until the sauce becomes glossy and coats the pasta.
6. Add Parmesan:
   Remove the skillet from the heat. Stir in Parmesan cheese, lemon juice, and optional lemon zest. Toss well.
7. Finish:
   Add fresh basil and give everything one final toss. Taste and adjust salt, pepper, or Parmesan as desired.
8. Serve:
   Serve immediately with extra Parmesan, fresh basil, and a drizzle of olive oil.

Cooking Tips

• Don’t overcook the zucchini; it should remain slightly firm.
• Add pasta water gradually rather than all at once.
• Freshly grated Parmesan melts much better than pre-shredded Parmesan.
• For a stronger garlic flavor, add one extra clove of garlic at the end.
• A squeeze of lemon helps balance the richness and makes the vegetables taste brighter.

Approximate Nutrition — Per Serving

Based on 4 servings using regular pasta and Parmesan.

• Calories: ~390–420 kcal
• Protein: ~15–17 g
• Carbohydrates: ~58–62 g
• Fat: ~12–14 g
• Fiber: ~5–6 g
• Sugar: ~6–8 g
• Sodium: ~400–500 mg, depending on salt and Parmesan

Nut Information

Naturally nut-free: Yes, when prepared without optional pine nuts.

Common allergens:

• Milk/dairy: Parmesan cheese
• Wheat/gluten: Regular pasta

For a gluten-free version, use certified gluten-free pasta. For a dairy-free version, use a dairy-free Parmesan alternative or nutritional yeast.

Q&A

Q: Can I use spaghetti instead of penne?
Yes. Spaghetti, linguine, fusilli, and penne all work well.

Q: Can I make this high-protein?
Yes. Add grilled chicken, shrimp, or another protein source. You can also use chickpea or lentil pasta.

Q: Can I make it creamy?
Yes. Stir in 2–3 tablespoons of cream cheese, heavy cream, or Greek yogurt after removing the pan from the heat.

Q: Can I make it without Parmesan?
Absolutely. Nutritional yeast or a dairy-free Parmesan alternative works well.

Q: Can I prepare it ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the sauce.

Q: Can I freeze it?
You can, but the zucchini and tomatoes may become softer after thawing. For the best texture, enjoy it fresh or refrigerated.

Q: Is it vegetarian?
Yes, provided you use vegetarian Parmesan if strict vegetarian preparation is required.

Serving Ideas

Serve with a simple green salad, roasted vegetables, garlic bread, or grilled chicken. For a lighter meal, increase the zucchini and tomatoes while reducing the pasta portion.