Zucchini Tomato Summer Pasta

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This light and fresh zucchini tomato pasta is the perfect summer dinner that comes together with just 7 ingredients and 20 minutes.

We love growing zucchini and cherry tomatoes in our garden, but they both tend to be very prolific crops. So we needed a new, fun way to use our extra produce! And so our summer zucchini and cherry tomato pasta was born.

It’s a super simple recipe, made with just 7 ingredients and comes together in 20 minutes. The fresh sauce is made by blending some of the tomatoes and zucchini, while the rest are left whole for fresh pops of flavor in the pasta. We love how fresh, flavorful, and easy this recipe is. It’s a go-to for us all summer long.

And if you still have leftover cherry tomatoes like we do, check out our burrata pasta with burst tomatoes for another delicious and easy summer pasta dinner.

Key Ingredients

• Pasta – We like to use rotini since all the ridges help carry the sauce. Feel free to experiment and use your favorite type of pasta! We recommend sticking with short noodles like penne, ziti, or rotini for best results.
• Zucchini – The size of zucchini varies greatly from store bought to garden varieties. When we make this pasta with zucchini from our garden, usually 1 or 2 large ones is plenty. Store bought zucchini tends to be smaller, so you’ll need 2 or 3.
• Lemon juice – Make sure to use freshly squeezed lemon juice for the sauce. Fresh lemon juice has a bright, clean, acidic flavor that helps the flavors of the zucchini and tomato really pop!

See the recipe card for full information on ingredients and quantities.

How To Make Zucchini And Tomato Pasta

Step 1: First, bring a large pot of water to a boil and salt it. Then, cook the pasta according to the package directions.

Step 2: Heat the olive oil in a large sauté pan over medium heat. Add the zucchini, tomatoes, garlic, and 2 pinches of sea salt, and sauté until the veggies are softened, about 10 to 15 minutes.

Step 3: Transfer about two thirds of the veggies to a blender, making sure to get an even distribution of zucchini and tomatoes. Lower the heat on the stove to keep the remaining veggies warm while you make the sauce.

Step 4: Add lemon juice and a pinch of sea salt. Blend on low speed until smooth, about 30 seconds. Taste and adjust salt and lemon as needed.

Step 5: Combine the sauce back in with the remaining tomatoes and zucchini.

Step 6: Add in the pasta and stir to combine. Serve hot.

Expert Tip: If you have too many zucchini from your garden and don’t know what to do with them, make a big batch of zucchini tomato pasta sauce using this recipe! Simply add all of the sautéed veggies to the blender with lemon juice and salt to taste, then store the sauce in the fridge or freezer until you want to use it.

Serving Suggestions

Since this pasta is super light and fresh, it goes best with classic Italian side dishes that complement its clean flavor:

• Mixed greens tossed with olive oil and balsamic
• Garlic bread
• Tomato bruschetta

And of course, a glass of your favorite wine or a fancy cocktail! Here are some suggestions:

• Bright and fruity rosé
• Refreshing pinot grigio
• Rosemary vodka lemonade
• Limoncello spritz
• Or make use of fresh basil from your garden for a gin basil mojito!

Serve this pasta for dinner on the patio, or enjoy it for a light lunch.

Storing And Reheating Leftovers

You can store leftover zucchini tomato pasta in an airtight container in the fridge for up to 3 days. Reheat single servings in a small frying pan over medium-low heat until warm, or in the microwave for about 2 minutes, stirring halfway through.

If your garden is overflowing with zucchini and tomatoes, or you’re just craving a fresh and flavorful summer pasta, try our pasta with zucchini and tomatoes recipe! Let us know what you think by rating, commenting, and sharing below.