Tender zucchini, mushrooms, and juicy cherry tomatoes are tossed with spaghetti in a light garlic, white wine, and olive oil sauce. This easy zucchini mushroom tomato pasta recipe is ready in just 30 minutes. I add starchy pasta water to help the sauce cling evenly to the spaghetti.
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Zucchini mushroom tomato pasta is an Italian-inspired dish featuring fresh vegetables and spaghetti tossed in a light garlic, white wine, and olive oil sauce.
I love making this pasta for busy weeknight meals because it comes together quickly with minimal ingredients. I especially enjoy it during zucchini season in the summer when zucchini is at its freshest and most flavorful.
When I make this for dinner, I cook the spaghetti until al dente so it stays firm when tossed with the warm sauce. Then I gently sauté the garlic in olive oil to infuse the sauce with its flavor without burning it. I also cook the mushrooms and zucchini until tender, allowing some excess moisture to evaporate while the cherry tomatoes soften and release their juices into the sauce.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Spaghetti: Spaghettini, linguine, or fettuccine also work; cook according to package instructions until al dente.
- Cherry Tomatoes: I prefer cherry tomatoes for their natural sweetness, which balances the garlic and white wine sauce. Grape tomatoes also work.
- Cremini Mushrooms: White button mushrooms also work.
- Green Zucchini: Yellow zucchini also works.
- Fresh Basil Leaves: Adds a fresh, aromatic finish to the pasta. I don't recommend dried basil for this recipe.
- Garlic: Use freshly sliced garlic for the best flavor. I don't recommend jarred garlic because it lacks the fresh, aromatic flavor that's essential to this sauce.
- White Wine: Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, to add acidity that balances the rich olive oil. Vegetable stock also works for an alcohol-free version, but the sauce will be less tangy.
- Extra-Virgin Olive Oil: Forms the base of the light sauce and carries the garlic flavor throughout the pasta.
- Salt
Expert Tips
- Prepare all ingredients before cooking so the garlic doesn't burn while you're preparing the vegetables.
- Salt the pasta water generously to season the spaghetti as it cooks.
- Don't rinse the cooked spaghetti or you'll wash away surface starch that helps the sauce cling.
- Use a large pan so excess moisture evaporates and the vegetables sauté instead of steaming.
- Keep the garlic moving to prevent uneven browning, which can make it taste bitter.
Instructions
Below are step-by-step instructions on how to make zucchini mushroom tomato pasta:
- Cook the spaghetti: Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the spaghetti and cook for about 1 minute less than the package's recommended cooking time, until al dente (about 9 minutes). Reserve 1⁄3 cup (80 ml) of hot pasta water, then drain the spaghetti well. Set aside.
- Sauté the garlic: Heat extra-virgin olive oil in a large pan over medium-low heat. Add the thinly sliced garlic and sauté for about 5-10 seconds or until fragrant, without browning.
- Cook the vegetables: Add the cherry tomatoes, cremini mushrooms, and zucchini. Increase the heat to medium and sauté for about 7 minutes, stirring occasionally, until the mushrooms and zucchini are tender, some excess moisture has evaporated, and the tomatoes have softened and released their juices to help form the sauce.
- Make the sauce: Pour in the white wine and simmer for about 1 minute to reduce slightly. Add the reserved pasta water and stir to combine.
- Toss the spaghetti: Reduce the heat to low. Add the drained spaghetti and toss for about 30 seconds until evenly coated in the sauce and vegetables.
- Finish with basil: Stir in the chopped fresh basil leaves and season with salt to taste. Remove from the heat. Serve immediately.
Storage & Reheating
- Refrigerator: Quickly cool leftover zucchini mushroom tomato pasta and store in an airtight container in the refrigerator within 1 hour of cooking for up to 4 days.
- Freezer: I don't recommend freezing this pasta because the vegetables can become mushy after thawing.
- Reheating: Microwave in 1-minute intervals, stirring between intervals, until hot. Alternatively, reheat in a pan over medium-low heat until heated through. Add a splash of water to loosen the sauce if needed.
Pairing Suggestions
Serve zucchini mushroom tomato pasta with:
- Garlic Bread: A crispy, buttery side for soaking up the light sauce.
- Italian Meatballs: Adds savory protein for a more filling meal.
- Caesar Salad: Adds a cool, crunchy contrast to the warm pasta.
FAQ
The vegetables may have released too much moisture during cooking. Let the excess liquid evaporate before adding the white wine and reserved pasta water. Toss the spaghetti thoroughly to help the sauce coat the noodles.
📖 Recipe
Easy Zucchini Mushroom Tomato Pasta (30 Minutes)
Ingredients
- 1 lb spaghetti
- 6 garlic cloves thinly sliced
- 2 cups cherry tomato halved
- 2 cups cremini mushrooms or white button mushrooms, thinly sliced
- 1 small zucchinis cut into ½-inch cubes
- ½ cup fresh basil leaves roughly chopped
- ½ cup white wine
- ¼ cup extra virgin olive oil
- salt for seasoning cooking water and pasta
Instructions
- Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the spaghetti and cook for about 1 minute less than the package's recommended cooking time, until al dente (about 9 minutes). Reserve 1⁄3 cup (80 ml) of hot pasta water, then drain the spaghetti well. Set aside.
- Heat extra-virgin olive oil in a large pan over medium-low heat. Add the thinly sliced garlic and sauté for about 5-10 seconds or until fragrant, without browning.
- Add the cherry tomatoes, cremini mushrooms, and zucchini. Increase the heat to medium and sauté for about 7 minutes, stirring occasionally, until the mushrooms and zucchini are tender, some excess moisture has evaporated, and the tomatoes have softened and released their juices to help form the sauce.
- Pour in the white wine and simmer for about 1 minute to reduce slightly. Add the reserved pasta water and stir to combine.
- Reduce the heat to low. Add the drained spaghetti and toss for about 30 seconds until evenly coated in the sauce and vegetables.
- Stir in the chopped fresh basil leaves and season with salt to taste. Remove from the heat. Serve immediately.
Maureen
Very nice recipe, thank you.
I used tinned chopped tomatoes as I didn’t have cherry tomatoes. I also squeezed half a small lemon replacing wine/stock. Finished with Parmesan.
Can you tell me please if leftovers can be frozen successfully? Thanks 🙏
Christie Lai
So happy to read this! Thank you so much for making it, Maureen.
As for freezing this: I recommend freezing the sauce and pasta separately after cooling down. You can store them in a freezer safe friendly bag. If you intend to make the pasta for freezing, I also suggest undercooking the pasta so it's al dente. To reheat, defrost the frozen sauce and pasta overnight in the fridge and reheat in a pan together on medium heat until hot through out.
Johanna
Easy and delicious! Used items in my kitchen now >
christieathome
Awesome! Thanks so much for making my recipe, Johanna!
Lois Conyers
This recipe was so easy, fast and delicious! Thank you! I added some fresh spinach for an extra pop of colour and grated parmesan cheese.
christieathome
Thank you so much for making my recipe Lois! Glad you enjoyed it with the spinach and grated parmesan! YUM!
Liana
I had some veggies in fridge that needed to be eaten before spoilage and this was the recipe I was looking for. Only addition: Italian seasoning and finished with drizzle of olive oil and grated Parmesan on the spaghettini. Delicious!
Hubby enjoyed it too! Thank you!
Christie Lai
Thanks for making my recipe and for the positive review, Liana!
Brian
Very tasty, simple and healthy! I loved it.
Molly
This was absolutely delicious and so light in taste! I loved it.
Leanne | Crumb Top Baking
Pasta is definitely a quick and easy weeknight dinner! Love that you kept this fresh and light with the veggies and white wine! Happy weekend Christie!
Christie
Thank you so much Leanne!! Love how quick and easy pasta dinners can be 🙂