Ingredients
Pasta
- 12 oz (340 g) rotini/fusilli pasta
- 2 medium zucchini, sliced into half-moons
- 2 cups cherry tomatoes, halved
- 3–4 cloves garlic, minced
- 3 tbsp olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- ½ cup reserved pasta water
- 1 tbsp fresh lemon juice, optional
Instructions
- Cook the pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Cook zucchini: Heat olive oil in a large skillet over medium-high heat. Add zucchini and sauté for 4–5 minutes until lightly golden.
- Add garlic and tomatoes: Add garlic and cook for about 1 minute. Add cherry tomatoes, Italian seasoning, salt, pepper and red pepper flakes. Cook another 3–4 minutes, until the tomatoes soften and release their juices.
- Combine: Add cooked pasta and about ¼ cup pasta water. Toss everything together for 1–2 minutes. Add more pasta water if needed to make it glossy.
- Finish: Turn off the heat. Stir in Parmesan, parsley, basil and lemon juice.
- Serve: Toss well and serve immediately with extra Parmesan and fresh herbs.
Optional Add-Ins
- Sautéed mushrooms
- Bell peppers
- Spinach
- Red onion
- Feta or mozzarella
- Grilled chicken or shrimp
- Extra chili flakes for heat
Nutrition — Approx. per serving
- Calories: 400–450 kcal
- Protein: 13–16 g
- Carbs: 55–65 g
- Fat: 13–16 g
- Fiber: 4–6 g
Nut & Allergen Info
- Peanuts: None
- Tree nuts: None
- Dairy: Yes — Parmesan
- Gluten: Yes — regular pasta
- Egg: Usually none, but check the pasta label
- Soy: Usually none; check packaged ingredients
Gluten-free: Use gluten-free pasta.
Dairy-free: Omit Parmesan or use a dairy-free alternative.
Nut-free: The basic recipe contains no nuts. Similar zucchini-tomato pasta recipes can also be prepared without nuts.
Q/S — Questions & Substitutions
Q: Can I use another pasta?
Yes. Penne, spaghetti, bow ties or any short pasta work well.
Q: Can I use frozen zucchini?
Yes, but fresh zucchini gives better texture.
Q: Can I add protein?
Yes—grilled chicken, shrimp or Italian sausage work well.
Q: Can I make it spicy?
Add ½–1 tsp red pepper flakes.
Q: Can I make it creamy?
Add 2–3 tbsp cream or cream cheese at the end.
Q: Can I eat it cold?
Yes. It can also be served chilled as a pasta salad.