Tomato Basil Zucchini Pasta. Delicious, satisfying and vegan! A perfect meatless meal for dinner or lunch. Ready in 25 minutes.
I’m sharing a very simple and delicious light tomato basil zucchini noodles recipe. It’s not heavy on the sauce, in fact it’s very light.
But it’s got the most subtle tomato basil flavour with a hint of garlic with delicious zucchini slices.
My zucchini tomato basil pasta recipe takes only 10 minutes to prepare and only 15 minutes to cook. Not bad for a weekday meal after a long day at work.
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For this recipe
You'll need the following ingredients for this basil tomato zucchini pasta:
- 1 box or 454 grams of spaghettini pasta
- 2 pints organic cherry tomatoes, halved
- 1 organic zucchini, sliced
- 1 handful organic basil leaves, roughly chopped
- 6 garlic cloves, sliced
- ½ cup hot pasta water
- 1 tsp salt
- 3 tbsp organic extra virgin olive oil
- Optional: nutritional yeast as the “parmigiana reggiano”
I’m using non-GMO Barilla pasta, organic and local tomatoes, zucchinis, basil and garlic. I’m also using Terra Delyssa organic olive oil.
How to make this
- Boil your pasta and sliced zucchini in the same pot for 5 minutes. Reserve ½ cup of the pasta water for later. Strain pasta and zucchini in a colander.
- In a large pan set on medium heat, fry garlic until fragrant. Quickly add cherry tomatoes and season with salt. Sautéed tomatoes until they release their juices creating a sauce. Pour in the hot pasta water and add fresh basil.
- Throw in pasta and zucchini. Mix well. Serve immediately and enjoy!
Give it a try!
Well I hope you give my Tomato Basil Zucchini Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
Tomato Basil Zucchini Pasta (25-min. Recipe)
Ingredients
- 454 grams spaghettini
- 2 pints cherry tomato halved
- 1 zucchini sliced
- ½ cup basil leaves roughly chopped
- 6 cloves garlic sliced
- ½ cup hot pasta water
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- Optional: nutritional yeast
Instructions
- Boil your pasta and sliced zucchini in the same pot for 5 minutes. Reserve ½ cup of the pasta water for later. Strain pasta and zucchini in a colander.
- In a large pan set on medium heat, fry garlic until fragrant. Quickly add cherry tomatoes and season with salt. Sauteed tomatoes until they release their juices creating a sauce. Pour in the hot pasta water and add fresh basil.
- Throw in pasta and zucchini. Mix well. Serve immediately and enjoy!
Light, refreshing and so good. This has become a staple in my home.
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!
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!
Thank you so much for making my recipe Michelle! Really happy that you liked it 🙂 Those additions from your garden sound awesome!