Zucchini Tomato Pasta: Easy Summer Recipe with a Delicious Twist
A light, flavorful summer pasta featuring sautéed zucchini, crushed tomatoes, and a bright twist of lemon zest and red pepper flakes. Perfect for using up garden zucchini!
Equipment
- Large pot
- Skillet
- Colander
- Wooden Spoon
- zester or grater
Ingredients
- 1 lb pasta (spaghetti, linguine, or penne)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 28 oz can crushed tomatoes
- 0.5 cup vegetable broth or water
- 0.25 cup chopped fresh basil
- 1 tsp lemon zest
- 0.25 tsp red pepper flakes (or more to taste)
- salt and pepper, to taste
- optional: grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium. Add garlic and sauté for about 30 seconds until fragrant, without burning.
- Add diced zucchini and cook 5–7 minutes, stirring occasionally, until softened but still slightly firm.
- Stir in crushed tomatoes, vegetable broth, basil, lemon zest, and red pepper flakes. Season with salt and pepper. Simmer for 15 minutes, stirring occasionally.
- Add drained pasta to the skillet. Toss well to coat. Add reserved pasta water as needed to loosen the sauce.
- Serve hot, garnished with Parmesan cheese and extra basil if desired.
Notes
Use yellow squash in place of zucchini if needed. Make it vegan by skipping the Parmesan or using a plant-based substitute. Add protein like grilled chicken or shrimp for a fuller meal.