Chewy spaghettini and tender zucchini are tossed in a light tomato basil sauce with juicy cherry tomatoes. This easy tomato basil zucchini pasta recipe is ready in just 30 minutes, with the tomato juices, olive oil, and pasta water creating the sauce right in the pan.
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Tomato basil zucchini pasta is a simple meatless Italian-inspired pasta featuring spaghettini, zucchini, cherry tomatoes, garlic, and fresh basil in a light tomato sauce.
I've always preferred pasta dishes that aren't too heavy in sauce, and I often make this one for my husband when we have fresh cherry tomatoes and basil from our garden or the farm where he volunteers.
I found that cooking the cherry tomatoes until they release their juices is key to creating the sauce. The tomato juices combine with olive oil and reserved pasta water to lightly coat the noodles without making the dish feel heavy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Spaghettini: I prefer the thinner noodles because they pair well with the light sauce. Spaghetti also works.
- Cherry Tomatoes: I recommend cherry tomatoes because they're sweet and juicy, which helps create the sauce. Grape tomatoes also work.
- Zucchini: Green or yellow zucchini both work.
- Fresh Basil Leaves: Fresh basil works best here; I don't recommend using dried basil for this recipe.
- Fresh Garlic Cloves: Avoid jarred minced garlic since this dish relies heavily on the flavor of fresh garlic.
- Salt
- Extra Virgin Olive Oil: Use a good-quality extra virgin olive oil since its flavor comes through in the light sauce.
Expert Tips
- Thinly slice the zucchini: Cut it into ¼-inch-thick pieces so it cooks quickly and evenly.
- Taste-test the pasta early: Check it 1 minute before the package cooking time for al dente pasta.
- Don't skimp on olive oil: It combines with the tomato juices and pasta water to form the sauce.
- Sauté zucchini before tomatoes: This gives it time to soften without overcooking the tomatoes.
- Cook tomatoes until juicy: Sauté until softened and their juices release to form the sauce.
Instructions
Below are step-by-step instructions on how to make Tomato Basil Zucchini Pasta:
- Cook the pasta: Bring a large pot of water to a boil over medium-high heat and add 1 tablespoon salt. Cook the spaghettini until al dente according to package directions. Before draining, reserve ½ cup of the hot pasta water. Drain the pasta and set aside.
- Cook the zucchini: Heat the extra virgin olive oil in a large pan over medium heat. Add the sliced zucchini in an even layer and cook for 4-5 minutes, flipping halfway, until tender on both sides.
- Build the sauce: Add the minced garlic, cherry tomatoes, and ½ teaspoon salt. Sauté for 3-5 minutes, until the tomatoes soften and release their juices to form a light sauce.
- Add the pasta water: Stir in the reserved hot pasta water and fresh basil until a light sauce forms.
- Toss the pasta: Add the drained pasta and toss well until evenly coated in the light tomato sauce. Season with more salt to taste, if needed, and serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing this pasta because the zucchini and tomatoes can become mushy after thawing.
- Reheating: Microwave for 2-3 minutes until hot or reheat in a pan over medium heat with a splash of water to loosen the noodles.
Pairing Suggestions
Serve tomato basil zucchini pasta with:
- Garlic Bread: Adds a crisp, garlicky side for soaking up the light tomato sauce.
- Italian Salad: Adds fresh, crisp vegetables and acidity to balance the pasta.
- Chicken Parmesan: Adds a hearty protein to turn the pasta into a more filling meal.
FAQ
Grape tomatoes work well in place of cherry tomatoes. I don't recommend larger tomatoes because this recipe relies on the sweet juices released by the small tomatoes to create the light sauce.
The tomatoes may not have cooked long enough to release their juices, or you may need more reserved pasta water. Add a small splash of hot pasta water and toss until the noodles are lightly coated.
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📖 Recipe
Easy 30-Minute Tomato Basil Zucchini Pasta
Ingredients
- 22 oz cherry tomatoes sliced in half
- 16 oz spaghettini or spaghetti
- 1 medium zucchini sliced
- ½ cup fresh basil leaves roughly chopped
- 6 garlic cloves sliced
- 1 tablespoon salt to season pasta water
- ½ tsp salt to season vegetables
- 3 tablespoon extra virgin olive oil
Instructions
- Bring a large pot of water to a boil over medium-high heat and add 1 tablespoon salt. Cook the spaghettini until al dente according to package directions. Before draining, reserve ½ cup of the hot pasta water. Drain the pasta and set aside.
- Heat the extra virgin olive oil in a large pan over medium heat. Add the sliced zucchini in an even layer and cook for 4-5 minutes, flipping halfway, until tender on both sides.
- Add the minced garlic, cherry tomatoes, and ½ teaspoon salt. Sauté for 3-5 minutes, until the tomatoes soften and release their juices to form a light sauce.
- Stir in the reserved hot pasta water and fresh basil until a light sauce forms.
- Add the drained pasta and toss well until evenly coated in the light tomato sauce. Season with more salt to taste, if needed, and serve immediately.
Michelle
I sauted my zucchini, with other ingredients per your recipe and added banana pepper, red bell, red onion... All from my garden. Topped with crushed red pepper flakes and parmesan cheese. It's now a family favorite, thank you!
christieathome
Thank you so much for making my recipe Michelle! Really happy that you liked it 🙂 Those additions from your garden sound awesome!
Heidi | The Frugal Girls
A dinner that takes less than 30 minutes to prepare and helps me use fresh zucchini in season right now... I think I am in love!
Jason
Light, refreshing and so good. This has become a staple in my home.