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Zucchini Tomato Pasta Recipe

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4.4 from 43 reviews

This Zucchini Tomato Pasta is a vibrant and creamy dish that combines tender sautéed zucchini, sweet blistered tomatoes, and fresh basil in a luscious cream sauce. Perfect for a quick weeknight dinner, this recipe delivers comforting Italian flavors using simple ingredients and can be made in about 30 minutes. The addition of Parmesan cheese adds a salty, nutty finish to this delightful and satisfying pasta bowl.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Pasta

  • 8 ounces uncooked pasta

For the Sauce and Vegetables

  • 1 tablespoon olive oil
  • 2 tablespoons butter (divided)
  • 1/2 small onion, chopped
  • 1 pound zucchini, sliced into 1/4″ rounds
  • 1 (10 ounce) package little tomatoes (grape, cherry, etc.), cut into halves
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup heavy/whipping cream
  • 1 small handful fresh basil, torn or chopped
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water if desired for the sauce.
  2. Sauté Onion and Zucchini: In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Add the chopped onion and sliced zucchini. Sauté for 6-8 minutes, stirring occasionally, until the onions are browned and zucchini begins to soften. Remove from skillet and transfer to a plate.
  3. Cook Tomatoes and Garlic: Reduce heat to medium, add the remaining 1 tablespoon butter to the skillet. Add the halved tomatoes, minced garlic, and Italian seasoning. Cook for about 5 minutes, until tomatoes soften and release juices but don’t reduce all the liquid.
  4. Combine Cream and Vegetables: Stir in the heavy cream and fresh basil. Return the cooked zucchini and onions to the skillet. Let the mixture heat through for a couple of minutes, allowing flavors to meld.
  5. Toss Pasta with Sauce: Add the drained pasta to the skillet and toss to coat evenly in the sauce. Add a splash of reserved pasta water if the sauce needs thinning. Season generously with salt and pepper. Serve hot topped with freshly grated Parmesan cheese.

Notes

  • Slice the zucchini into uniform 1/4″ rounds to ensure even cooking.
  • Use grape or cherry tomatoes for sweetness and ease of preparation.
  • If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • For extra flavor, finish with fresh basil and freshly grated Parmesan cheese.
  • Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop or microwave.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/zucchini-tomato-pasta-recipe/