Pasta With Zucchini And Tomatoes (Pasta of the Month, August 2024)

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This pasta with zucchini and tomatoes is the perfect summer dinner! Light, fresh, and healthy, and made with just 7 ingredients in about 20 minutes.

If you’ve been growing zucchini in your garden this summer like us, you’ve probably been looking for unique ways to use all the squash your plant has been yielding! This flavorful summer pasta with zucchini and tomatoes will help you out – and quickly become your new favorite way to eat zucchini.

What This Recipe Entails

The only prep work required for this zucchini tomato pasta is slicing the zucchini. Then, cook the veggies while the pasta boils, and quickly blend the sauce before combining everything and serving!

• Prep time: 5 minutes
• Cook time: 10 to 15 minutes
• Blend time: 30 seconds

Zucchini Tomato Pasta Recipe Ingredients

You only need 7 ingredients to make this flavorful summer pasta:

• Rotini
• Olive oil
• Zucchini
• Sweet cherry tomatoes
• Minced garlic
• Sea salt
• Lemon juice

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.

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.

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!

How To Make Pasta With Zucchini And Tomatoes

To make zucchini and tomato pasta, you’ll need a large sauté pan and a blender. You’ll simply boil the pasta, sauté the veggies, and then make a quick sauce before mixing everything together.

Here’s how to make pasta with zucchini and tomatoes:

1. First, bring a large pot of salted water to a boil. Then, cook the pasta according to the package directions.
2. In the meantime, 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.
3. Next, 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.
4. To the blender, 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.
5. Then, pour the sauce back into the sauté pan with the remaining veggies. Drain the cooked pasta and add it to the pan, then stir until the pasta is well-coated in sauce and mixed with the zucchini and tomatoes. Serve immediately.

Leaving some of the zucchini and tomatoes out of the sauce gives you delicious bursts of flavor throughout this pasta dish. The sautéed cherry tomatoes are so warm and juicy, while the zucchini is perfectly tender. These added layers of texture keep this pasta interesting!

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

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.