Basil Zucchini Tomato Pasta, a simple summer pasta recipe that takes advantage of the fresh zucchini, tomatoes, and basil harvests. Great served warm and cold as a pasta salad!
Love summer zucchini and tomatoes? Use them to make pasta! This simple pasta recipes uses the best of the summer harvest for a quick 15-minute pasta that’s great as a warm dinner or cold pasta salad lunch.
👉 Ready to learn how to make pasta with zucchini, tomatoes, and basil? Let’s do it!
🌿 Ingredients
- Pasta: any type of pasta will do; I used chickpea rotini pasta in these photos for a higher protein option
- Zucchini: sliced zucchini is cooked until soft and browned to take advantage of the summer harvest
- Tomatoes: any type of tomatoes work, cherry or plum tomatoes work well
- Basil: fresh basil is best, but dried basil can work; other herbs can be substituted
- Red onion: thinly sliced red onion add a touch of flavor
- Garlic: adds a small kick of flavor to the olive oil-based sauce
- Olive oil: the base of the pasta is olive oil, which cooks the veggies and holds flavor
- Seasonings: salt and red pepper flakes are used as simple seasonings
- Recommended tools: small pot, pan
🥣 How to make (step-by-step photos)
1️⃣ Step One: Cook pasta
First, cook the pasta according to package instructions. Typically this means boiling salted water and adding pasta, then cooking 7-8 minutes until pasta is al dente. Reserve 1/4 cup of pasta water after cooking.
👉 What kind of pasta should you use? Any type of pasta and pasta shape works well in this recipe; I used chickpea pasta in a rotini shape for these photos, but have also tested it with penne and farfalle, with great results.
2️⃣ Step Two: Cook vegetables
Meanwhile, heat olive oil in a pan over medium heat. Add sliced red onion, sliced zucchini, and tomatoes and cook until the vegetables are soft and begin to brown, about 5-7 minutes.
Add garlic slices and cook until fragrant, about 1-2 minutes, and then sprinkle with red pepper flakes and cook 1 minute more to release their flavor.
Remove the pan from heat until the pasta is done.
3️⃣ Step Three: Combine pasta with vegetables
Add cooked and drained pasta to the pan with the cooked vegetables and bring to medium heat. Then drizzle in 1-2 tablespoons of the the reserved pasta water and stir until the water dissolves and the pasta sauce thickens.
Serve pasta by garnishing with basil and sprinkling with salt, if needed. Then enjoy!
❓ Recipe questions + quick tips
To add more protein to this pasta, simply use a higher protein pasta like a chickpea, soybean, or other bean pasta. I personally like to use chickpea pasta for a higher protein vegetable pasta option.
This pasta recipe is very flexible and you can add or substitute any vegetables you’d like in place of the zucchini and tomatoes. You can also add your favorite fresh herbs and other garnishes like lemon or nutritional yeast.
💡 Ideas for serving
- Serve as a main dish. Enjoy this pasta recipe as written as a main dish for lunch or dinner.
- Serve cold as a pasta salad. Chill this pasta after making to serve as a cold pasta salad.
- Add leafy greens. Serve this pasta cold on top of leafy greens like spinach as a traditional salad.
🧊 How to store and reheat
- Refrigerator storage: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: I do not recommend freezing as pasta will not retain its texture after thawing.
- Reheat instructions: To reheat, cook for 5 minutes on the stove or 1 minute in the microwave.
👉 More summer pasta recipes
Want more summer pasta recipes? Try Lemony Asparagus Orzo Pasta or Pesto Penne with Burst Cherry Tomatoes.
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Basil Zucchini Tomato Pasta
Ingredients
- 8 ounces pasta, any type
- 1 generous pinch salt, to salt water
- 2 tablespoons olive oil
- ¼ cup red onion, sliced thin
- 1 medium zucchini, sliced thin
- 1 cup tomatoes, cut into small pieces
- 2 cloves garlic, sliced thin
- 1 pinch red pepper flakes
- ¼ cup basil, sliced thin
Instructions
- Cook pasta: Cook pasta according to package instructions. Typically this means boiling salted water and adding pasta, then cooking 7-8 minutes until pasta is al dente. Reserve 1/4 cup of pasta water after cooking.8 ounces pasta, 1 generous pinch salt
- Cook vegetables: Meanwhile, heat olive oil in a pan over medium heat. Add sliced red onion, sliced zucchini, and tomatoes and cook until the vegetables are soft and begin to brown, about 5-7 minutes. Add garlic slices and cook until fragrant, about 1-2 minutes, and then sprinkle with red pepper flakes and cook 1 minute more to release their flavor. Remove the pan from heat until the pasta is done.2 tablespoons olive oil, ¼ cup red onion, 1 medium zucchini, 1 cup tomatoes, 2 cloves garlic, 1 pinch red pepper flakes
- Combine and serve: Add cooked and drained pasta to the pan with the cooked vegetables and bring to medium heat. Then drizzle in 1-2 tablespoons of the the reserved pasta water and stir until the water dissolves and the pasta sauce thickens. Serve pasta by garnishing with basil and sprinkling with salt, if needed.¼ cup basil
Equipment
- 1 pan
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