If you’re craving something light yet comforting, this Healthy Tomato Zucchini Pasta is a must-try. It’s packed with the vibrant flavors of cherry tomatoes, sautéed zucchini, aromatic spices, and fresh herbs—all brought together with your favorite pasta and a generous sprinkle of parmesan.
Whether you need a quick weeknight dinner or a simple meal to impress guests, this recipe checks every box: healthy, flavorful, and satisfying.
Why You’ll Love This Healthy Pasta Dish
- Quick and easy: Ready in under 30 minutes
- Loaded with veggies: A great way to use up summer zucchini
- Flexible: Works with gluten-free or whole-grain pasta
- Naturally light: No heavy sauces or creams
- Great year-round: Warm and comforting in winter, bright and fresh in summer
Ingredients
Serves 4
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (fusilli or any short pasta)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp fennel seeds
- ¼ cup vegetable stock
- ½ tsp cayenne pepper (optional)
- ½ tsp chili flakes (optional)
- 1 cup grated parmesan cheese
- Fresh basil or parsley, to garnish
Step-by-Step Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil and cook pasta al dente according to package instructions. Drain and set aside.
2. Sauté the Zucchini
Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced zucchini and sauté until golden on the edges, about 6–8 minutes. Stir occasionally, then remove from the skillet and set aside.
3. Make the Tomato Base
In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover and cook for 6–8 minutes, stirring occasionally, until the tomatoes blister and start to release their juices.
4. Combine Everything
Push the tomatoes to the side of the skillet. Add the sautéed zucchini, cooked pasta, and grated parmesan. Stir everything together until well combined. Cook for 2–3 more minutes, adding a splash of vegetable stock if needed to loosen the sauce.
5. Serve and Garnish
Serve immediately, topped with a drizzle of olive oil, more parmesan cheese, and fresh chopped basil or parsley.
Tips for Success
- Choose ripe cherry tomatoes for maximum sweetness and flavor.
- Don’t overcook the zucchini—it should stay slightly firm for texture.
- Use whole wheat pasta for added fiber, or gluten-free options as needed.
- Make it vegan: Skip the parmesan or use a dairy-free cheese substitute.
What to Serve With This Pasta
- A crisp green salad with lemon vinaigrette
- Garlic bread or whole-grain toast
- Grilled chicken or tofu for extra protein
- A glass of light white wine like Pinot Grigio
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of stock or water to loosen.
- Freeze: Not recommended, as the zucchini and tomatoes may become mushy when thawed.
Fresh, Fast, and Feel-Good
This Healthy Tomato Zucchini Pasta delivers all the comfort of traditional pasta dishes with a fresh, veggie-forward twist. It’s nourishing, customizable, and delicious every single time.
Perfect for seasonal cooking, meal prep, or impressing your family without breaking a sweat.
Healthy Tomato Zucchini Pasta
Ingredients
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz 220g pasta (fusilli or any short pasta)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp fennel seeds
- ¼ cup vegetable stock
- ½ tsp cayenne pepper optional
- ½ tsp chili flakes optional
- 1 cup grated parmesan cheese
- Fresh basil or parsley to garnish
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil and cook pasta al dente according to package instructions. Drain and set aside.
Sauté the Zucchini
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced zucchini and sauté until golden on the edges, about 6–8 minutes. Stir occasionally, then remove from the skillet and set aside.
Make the Tomato Base
- In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover and cook for 6–8 minutes, stirring occasionally, until the tomatoes blister and start to release their juices.
Combine Everything
- Push the tomatoes to the side of the skillet. Add the sautéed zucchini, cooked pasta, and grated parmesan. Stir everything together until well combined. Cook for 2–3 more minutes, adding a splash of vegetable stock if needed to loosen the sauce.
Serve and Garnish
- Serve immediately, topped with a drizzle of olive oil, more parmesan cheese, and fresh chopped basil or parsley.
Leave a Comment