Name: Tomato Zucchini Pasta
Prep time: PT-488013H30M22S
Cook time: PT-488013H30M22S
Total time: PT-488013H30M22S
Cuisine: Italian
Ingredients: 8 oz fusilli pasta; 2 medium green zucchinis; 2 cups whole cherry tomatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp fennel seed; ¼ cup vegetable broth; 1 tsp ground black pepper; ½ tsp cayenne pepper (optional); 1 cup parmesan cheese, grated; Fresh basil or parsley leaves (for garnish); ½ tsp crushed chili flakes (optional)

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A light and vibrant summer pasta that’s packed with tender zucchini, juicy cherry tomatoes, and lots of flavor. I make this recipe when I need something quick, colorful, and satisfying—especially on warm evenings when I want to use up fresh garden vegetables. Tomato Zucchini Pasta

Why You’ll Love This Recipe

I love how this pasta feels hearty yet light, thanks to the zucchini and tomatoes. It’s incredibly easy to make, comes together in just about 30 minutes, and the ingredients are simple but full of flavor. The parmesan melts into the pasta, creating a rich, silky sauce without needing any cream. Plus, it’s fully vegetarian and easily adaptable to whatever I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz fusilli pasta
2 medium green zucchinis
2 cups whole cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp fennel seed
¼ cup vegetable broth
1 tsp ground black pepper
½ tsp cayenne pepper (optional)
1 cup parmesan cheese, grated
Fresh basil or parsley leaves (for garnish)
½ tsp crushed chili flakes (optional)

directions

I bring a large pot of salted water to a boil, cook the fusilli until al dente (about 8–10 minutes), then reserve ½ cup of the pasta water before draining.
While the pasta cooks, I dice the zucchinis. I heat olive oil in a large skillet and sauté the zucchini over medium heat until golden and just tender—about 5–7 minutes—then transfer them to a plate.
In the same skillet, I add the cherry tomatoes, black pepper, fennel seed, garlic powder, and cayenne (if using), then pour in the vegetable broth. I cover the pan and let everything simmer until the tomatoes are blistered but still whole, around 5–7 minutes.
I push the tomatoes to one side of the pan and return the zucchini to the skillet along with the cooked pasta and parmesan cheese. I stir gently and let the cheese melt for 2–3 minutes, adding a splash of the reserved pasta water if the sauce needs loosening.
I serve the pasta right away with a drizzle of olive oil, extra parmesan, and a sprinkle of basil or parsley and chili flakes if I want a little heat.

Servings and timing

Servings: 4
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes

Variations

I like swapping fusilli for penne, rotini, or even bow-tie pasta. Whole-wheat or chickpea pasta works great too. If I don’t have zucchini, I use yellow squash or diced eggplant. No cherry tomatoes? I go with regular tomatoes, chopped into chunks. For cheese, Pecorino Romano or Grana Padano are delicious substitutes for parmesan. I’ve also used chicken stock in place of vegetable broth when that’s all I had. And when I don’t feel like fennel, I just use a pinch of Italian seasoning.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or broth to help bring the sauce back to life. A quick toss in a skillet over low heat does the trick, but microwaving works fine too—just stir halfway through to ensure even heating.

FAQs

How can I keep the zucchini from getting soggy?

I sauté the zucchini over high heat for a short time to keep them slightly crisp. This helps avoid mushy textures.

Can I make this pasta ahead of time?

Yes, but I find it tastes best fresh. If I prep ahead, I keep the components separate and combine just before serving to keep the texture and flavor at their best.

What other veggies can I add?

I sometimes add spinach, mushrooms, or bell peppers. They cook quickly and go well with the flavors in this dish.

Is there a vegan version of this recipe?

Absolutely—I skip the parmesan or use a plant-based alternative. The rest of the ingredients are already vegan-friendly.

What’s the best way to blister the tomatoes?

I cover the skillet to trap heat and moisture, then occasionally stir. I want the tomatoes to blister and soften, but not burst entirely, so they keep a bit of structure.

Conclusion

This tomato zucchini pasta is one of those simple weeknight meals I come back to again and again. It’s fast, colorful, nourishing, and full of flavor. Whether I’m making it as a light dinner or a make-ahead lunch, it’s always a satisfying way to enjoy the best of summer’s produce.