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Summer Pasta with Zucchini and Tomatoes

This dish is a fresh pasta recipe that features tender zucchini and ripe cherry tomatoes, cooked quickly to preserve their brightness. The zucchini absorbs lemon juice, while the tomatoes soften into a juicy sauce, creating a dish with contrasting textures and vibrant flavors. It results in an al dente pasta coated with a lightly sauced, colorful vegetable medley.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (penne or spaghetti) unsalted
  • 2 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 1 whole lemon zested and juiced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish chopped

Equipment

  • Large pot for boiling pasta
  • Skillet or frying pan
  • Chopping board
  • Chef's knife
  • Spoon or tongs for tossing

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente according to package instructions. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook gently until fragrant, about 30 seconds, releasing a warm aroma and a slight sizzle.
    12 oz pasta (penne or spaghetti)
  3. Add the sliced zucchini to the skillet and sauté, stirring occasionally, until it begins to soften and turn a light golden, about 3-4 minutes. The zucchini should remain slightly firm with a tender edge.
    12 oz pasta (penne or spaghetti)
  4. Stir in the halved cherry tomatoes, cooking for another 2 minutes until they soften slightly and release their juices, creating a loose sauce in the pan.
    12 oz pasta (penne or spaghetti)
  5. Zest half of the lemon over the vegetables, then squeeze in its juice, stirring to distribute the bright flavor. Season with salt and pepper to taste.
    12 oz pasta (penne or spaghetti)
  6. Add the cooked pasta directly into the skillet, tossing everything together to coat the noodles evenly with the vegetable mixture and citrusy flavors.
    12 oz pasta (penne or spaghetti)
  7. Cook for another minute to meld the flavors, then remove from heat. Finish with chopped fresh basil for a fragrant herbaceous touch.
    12 oz pasta (penne or spaghetti)
  8. Serve the vibrant pasta hot, with extra basil or lemon wedges if desired, for a colorful and fresh meal that highlights summer’s produce.