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Lemon Zucchini and Tomato Pasta

This pasta dish features tender spirals of zucchini and juicy halved cherry tomatoes sautéed in garlic and herbs. Finished with a bright splash of lemon zest, it offers a fresh, slightly crisp texture and vibrant appearance, combining seasonal produce with simple cooking methods.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti or linguine or your favorite pasta
  • 2 medium zucchini sliced into thin spirals or rounds
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 teaspoon lemon zest
  • to taste Salt and freshly ground black pepper

Equipment

  • Large skillet or frying pan
  • Cooking spoon or spatula

Method
 

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, then set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, releasing a warm aroma.
  3. Add the sliced zucchini to the skillet and sauté for 2-3 minutes, stirring gently until they start to soften but still retain some crunch.
  4. Stir in the halved cherry tomatoes and sprinkle with oregano, cooking for another 2 minutes until the tomatoes begin to soften and release their juices.
  5. Add the drained pasta to the skillet, tossing gently to combine with the vegetables. Cook for another minute so the flavors meld together.
  6. Remove from heat and fold in lemon zest, then season with salt and pepper to taste, adjusting for your preferred level of brightness and seasoning.
  7. Serve immediately, garnished with extra lemon zest or herbs if desired, for a fresh, vibrant finish.

Notes

Feel free to add grated Parmesan or fresh basil for extra flavor.