Easy 30-Minute Tomato Basil Zucchini Pasta

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.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories per serving 557 kcal

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.

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