Mediterranean Tomato Zucchini Pasta
This wholesome pasta dish features tender zucchini, sweet cherry tomatoes, garlic, and fresh herbs tossed with al dented pasta and a drizzle of extra virgin olive oil. It’s light, full of flavor, and perfect for a quick weeknight dinner or a refreshing summer lunch. Add feta or olives for a flavor boost!
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
Veggies & Base:
200g (7 oz) dry pasta (penne, spaghetti, or fusilli)
2 tbsp olive oil
2 cloves garlic, minced
1 medium zucchini, sliced into half moons
1½ cups cherry tomatoes, halved
Salt & black pepper, to taste
½ tsp dried oregano or thyme
Pinch of red pepper flakes (optional)
Add-ins & Garnish:
¼ cup crumbled feta (optional but recommended)
2 tbsp chopped fresh parsley or basil
1 tbsp lemon juice or zest (optional)
2 tbsp Kalamatas olives, sliced (optional)
Extra olive oil for drizzling
Instructions:
1. Cook the Pasta:
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.
2. Sauté the Veggies:
In a large skillet, heat olive oil over medium heat.
Add garlic and sauté for 30 seconds.
Add zucchini and cook for 3–4 minutes until lightly golden and tender.
Stir in cherry tomatoes, oregano, salt, pepper, and red pepper flakes.
Cook for 5–6 minutes until tomatoes burst and form a light sauce.
3. Combine and Finish:
Add cooked pasta to the skillet. Toss to coat.
Add reserved pasta water a bit at a time to loosen the sauce.
Stir in lemon juice or zest, fresh herbs, and olives if using.
Taste and adjust seasoning.
4. Serve:
Plate pasta and top with crumbled feta, fresh basil, and a drizzle of olive oil.
Tips & Variations:
Add protein: Toss in grilled shrimp, chickpeas, or shredded rotisserie chicken.
Make it creamy: Add a spoonful of Greek yogurt or a splash of cream with the pasta water.
Go gluten-free: Use GF pasta like chickpea or brown rice pasta.
Make it vegan: Skip feta or use a plant-based cheese.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead of time?
Yes — it reheats well. Just add a splash of water or olive oil when warming.
Q: What if I don’t have cherry tomatoes?
Use chopped Roma or vine tomatoes, or even sun-dried tomatoes for a more intense flavor.
Q: Is zucchini the only veggie that works?
Nope! Try eggplant, bell peppers, or spinach for variations.
Nutrition information
Calories: 420
Protein: 12g
Carbs: 50g
Fat: 20g
Fiber: 6g
Sugar: 8g