This post may contain affiliate links. Please read our disclosure policy.
This simple zucchini tomato pasta recipe is a terrific way to use up your garden haul! The sautéed zucchini melts in your mouth, and it’s an easy meal that tastes gourmet.
Try my Fresh Spinach and Tomato Pasta or Fresh Zucchini Pasta Sauce next.
Why you’ll love it
It’s that time of the year: you’re searching for new and exciting ways to use up your abundant garden produce (or what’s irresistibly fresh at the grocery store or farmers’ market). I’m here to help with this lovely and light tomato and zucchini pasta sauce!
Buttery sautéed zucchini might be one of my favorite things to eat in the summer. You don’t need much to let them shine, and the natural sweetness of fresh tomatoes is the perfect complement. This pasta also has dried Italian herbs, basil, and a splash of cream!
What you’ll need
- Pasta – I like a longer shape like linguini for elegance, but anything works
- Oil and butter – for sautéing
- Onion and garlic – sweet onions are my go-to
- Zucchini – for earthy, soft goodness that also takes on the other flavors
- Tomatoes – use cherry or grape. They add so much flavor to the sauce when they burst!
- Italian seasoning – it’s a great blend of dried herbs in one jar
- Heavy cream – to add silkiness and signature creaminess
- Basil – a pop of additional freshness
- Parmesan – a nice dusting to top it all off
Helpful tips
- It’s very important to slice the zucchini rounds thin! Otherwise, the onions could potentially burn before the zucchini is cooked through.
- Cut a couple of slices and then measure for best results before cooking them.
How to make zucchini tomato pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil your pasta until al dente. Meanwhile, heat up the oil and half the butter. Sauté the onions and zucchini until the onions lightly brown and the zucchini softens. Transfer to a plate. To the pan, add the rest of the butter, the tomatoes, garlic, and Italian seasoning.
Cook until the tomatoes release their juices and soften. Add in the cream and basil, and return the zucchini and onions to the skillet. Heat through. Toss with the drained pasta, adding some starchy hot water if needed. Season with salt & pepper, and top with parm.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my cast iron skillet pictured and cooking tongs to toss the pasta.
- Slice the zucchini with ease using a sharp chef’s knife on a good-quality cutting board.
- I like to store uncooked pasta in an airtight pantry container for freshness vs. the original box.
Substitutions and variations
- Curdling is liable to happen here if you don’t use heavy cream because of the acidity in the tomatoes. For this reason, I don’t recommend lower fat alternatives.
- If you don’t have/want little tomatoes, you could cut up a few medium-sized tomatoes instead.
- Play with the seasonings. Tony’s or seasoning salt would add a nice flavor!
What to serve with zucchini and tomato pasta
- This one makes a fantastic summer meal on the patio. Round it out with a slice of fresh crusty bread (mop up the rest of the sauce!) and a light summer salad like my Super Simple Parmesan Arugula Salad or Easy Cucumber Tomato Avocado Salad.
- You can also start the meal off with a light soup like my Gazpacho or Asparagus Soup or even this Easy Zucchini Soup if you can’t keep up with your harvest!
Leftovers and storage
- I like this one best right away because of all the fresh components, but you can store leftovers for 3-4 days in the fridge in a sealed container.
- Reheat slowly over a low heat on the stove, adding an extra splash of cream if needed to perk up the sauce.
- I don’t advise freezing this one.
More easy pasta recipes
If you made this fresh zucchini and tomato pasta, please leave a star rating and review in the comments below! Or tag me on Instagram stories.
Zucchini Tomato Pasta
Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 small onion chopped
- 1 pound zucchini sliced into 1/4" rounds, see note
- 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/chopped
- Salt & pepper to taste
- Freshly grated parmesan cheese for serving, to taste
Instructions
- Boil a salted pot of water for your pasta, and cook it until al dente according to package directions.
- Add the olive oil and one tablespoon of butter to a large skillet over medium-high heat. Add the onion and zucchini and sauté for 6-8 minutes, stirring occasionally, or until the onions are nicely browned and the zucchini is starting to soften, then transfer to a plate.
- Reduce the heat to medium. Add the remaining butter, tomatoes, garlic, and Italian seasoning to the pan. Cook for 5 minutes or until the tomatoes start to become soft and release their juices (but don't let all the liquid cook off).
- Add the cream, fresh basil, and the zucchini and onions back in the pan. Let it heat through for a couple of minutes.
- Toss with the drained pasta (add a splash of hot pasta water to the sauce prior to draining it if you wish). Season generously with salt & pepper and serve with freshly grated parmesan cheese.
Notes
- Make sure you slice the zucchini thin enough or else the onions will burn before the zucchini is cooked enough. It’s a good idea to measure the first piece or two to verify you’re cutting them close to 1/4″. If you find the onions are browning too quickly, you can turn the heat down a bit.
- Seasoning salt or Tony’s Original seasoning work great in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment