Pasta with Zucchini and Tomatoes
Pasta with Zucchini and Tomatoes is one of those effortless summer recipes that delivers far more flavour than the short ingredient list suggests. Sweet, juicy cherry tomatoes and summer zucchini are brought together with garlic, olive oil, Parmesan and fresh basil to create a light yet incredibly satisfying pasta that lets seasonal ingredients shine.
This is the kind of easy dinner you’ll find yourself making on repeat all summer long, whether at home after a busy day or while cooking in a holiday kitchen with just a handful of ingredients. Ready in only 25 minutes and requiring very little planning, it’s relaxed summer cooking at its best. As the tomatoes cook down, they create a delicious sauce that clings to the pasta, while olives and fresh herbs add a touch of Mediterranean flavour that makes the whole dish feel fresh, simple and just a little special.
Ingredients for Zucchini and Tomato Pasta
This summer pasta with zucchini and tomato lets peak-season produce take centre stage, turning a handful of simple ingredients into an easy, flavour-packed dinner.
- Pasta: choose spaghetti, linguine or your favourite short pasta to soak up the sauce.
- Zucchini: sautéed until lightly golden for sweetness and texture.
- Cherry tomatoes: juicy and naturally sweet, they cook down into a light sauce.
- Onion + garlic: the flavour base that brings everything together.
- Kalamata olives: add a savoury, briny contrast and Mediterranean character.
- Dry white wine: gives the sauce depth and brightness (you can substitute vegetable broth if preferred).
- Parmigiano Reggiano: adds umami and a salty, nutty finish.
- Fresh basil (or parsley): for freshness and pop of colour.
- Red pepper flakes + lemon juice (optional) — for a gentle kick and a fresh finishing touch.
How to Make This Pasta with Zucchini and Tomatoes
This pasta recipe is all about simple summer vegetables, glossy pasta and a light Mediterranean-style sauce that comes together with very little fuss.
- Cook the pasta and brown the zucchini. Start the pasta, then sauté the zucchini in a skillet until golden and tender.
- Make the tomato and olive sauce. Soften the onion and garlic, then add cherry tomatoes, Kalamata olives and a splash of white wine. Let everything mingle until the tomatoes become juicy and saucy.
- Toss everything together. Add the pasta, zucchini, Parmesan and herbs, then loosen with a little pasta water until silky.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Zucchini Tomato Pasta
This recipe for pasta with zucchini and tomatoes is the kind of easy weeknight dinner that feels relaxed, colourful and totally satisfying. Here#s why I think you’ll love it:
- Quick and fresh: ready in about 25 minutes.
- Full of Mediterranean flavour: tomatoes, olives, garlic, basil and Parmesan do the heavy lifting.
- Great for summer zucchini: a delicious way to use up courgettes.
- Light but satisfying: veggie-packed, but still cosy and pasta-loving.
- Easy to adapt: add capers, chilli, feta, or grilled chicken.
More Quick & Easy Pasta Recipes
If you love easy dinners like this, try my one-pot Creamy Tortellini Skillet for another speedy weeknight favourite, Pasta with Sardines, Capers and Breadcrumbs for a Mediterranean twist, or Pasta with Fresh Tomatoes, Anchovies, Capers & Olives when you want something seasonal, fresh and full of flavour. And on those days when you really don’t feel like cooking a sauce, try this 15-minute Pasta with Feta, Tomatoes & Basil.
Pasta with Zucchini and Tomatoes
Ingredients
- 250 g pasta
- 125 ml reserved pasta cooking water ½ cup
- 2.5 tablespoons olive oil divided
- 2 medium zucchini cut into bite-sized pieces (ca. 550 g)
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 pinch red pepper flakes optional
- 350 g cherry tomatoes halved
- 65 g pitted Kalamata olives halved
- 60 ml dry white wine ¼ cup
- 25 g Parmigiano Reggiano Parmesan, finely grated
- 1 handful fresh basil thinly sliced (or flat-leaf parsley, finely chopped)
- Salt and freshly ground black pepper to taste
- Squeeze of fresh lemon juice optional
Instructions
- Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Before draining, reserve 125 ml (1/2 cup) of the pasta cooking water.
- Brown the zucchini: Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the zucchini and cook until lightly browned and tender, about 3–5 minutes. Season with salt and pepper, then transfer to a plate.
- Build the sauce: Reduce heat to medium and add the remaining 1 1/2 tablespoons olive oil to the same skillet. Add onion and cook until softened, about 3 minutes. Stir in garlic and red pepper flakes and cook briefly until fragrant.
- Add tomatoes and olives: Add cherry tomatoes, olives and white wine. Simmer until the tomatoes soften and begin to release their juices, creating a light sauce.
- Finish and serve: Return the zucchini to the pan. Add the Parmesan and cooked pasta; toss everything together, adding a splash of the reserved pasta water as needed until the sauce becomes light, silky and coats the pasta beautifully. Stir in the and basil (or parsley) and season to taste. If you like, finish with a squeeze of lemon juice for brightness or a final drizzle of good quality olive oil. Serve immediately with extra Parmesan. Enjoy!
Nutrition
Notes
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