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This delicious pasta with zucchini and tomatoes recipe is full of flavor, easy to make, and makes a filling dinner for the whole family!
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Zucchini Tomato Pasta is a quick, easy family dinner recipe with an extra dose of vitamins. Zucchini, cherry tomatoes, red onion, and garlic are roasted in the oven and make for a healthy vegetable pasta sauce.
Conveniently, this recipe gives hardly any work. While the vegetables are roasting away in the oven, all you have to do is cook the pasta al dente. So you’ll have plenty of time to prepare a green side salad.
Plus, this quick pasta dish with zucchini and tomatoes is a bit healthier than many other pasta recipes made with lots of cream or cheese. If you like, use whole wheat pasta too!
If the zucchini and tomatoes roast long enough, they become really flavorful and make for a tasty and juicy pasta dish – much like this quick pasta with zucchini made in a skillet.
Before serving, I always mix in some reserved pasta water, so you can stretch the “sauce” a bit without using more oil – this also prevents the pasta dish from getting too dry once served. Anyhow, cheese lovers are welcome to add some grated parmesan cheese or a vegan cheese alternative.
Pasta with Zucchini and Tomatoes is a perfect and quick dinner for the whole family. Plus, an excellent way to sneak in some healthy vegetables and thus an extra serving of vitamins for the kids. 😉
Good To Know: Zucchini contains iron, magnesium, calcium, vitamins A, B, and C. In addition, it is very low in calories. Tomatoes consist of 95% water and are full of vitamins, especially vitamin C, and minerals.
🍝 Ingredients
See recipe card for quantities.
- Pasta → Rigatoni or penne are ideal. You can also use spaghetti or noodles of your choice! For gluten-free Pasta Primavera, use a gluten-free type of pasta (e.g. from Barilla). Feel free to use whole wheat or spelt pasta, these satiate a little longer.
- Zucchini → Enriches the dish with nutrients and vitamins. If available, use a mixture of yellow and green zucchini, this will make your bowl of pasta look a little more colorful.
- Cherry Tomatoes or Grape Tomatoes → Gives this pasta dish a lot of juice and flavor!
- Garlic & Red Onion → Provides a little more flavor. Red onion can be replaced with a shallot.
- Olive Oil → For roasting!
- Balsamic Vinegar → The acid harmonizes wonderfully in this dish. Replace with lemon juice if necessary.
- Maple Syrup → The sweetness rounds off the taste. A pinch of sugar also works if you don’t have maple syrup at home.
- Dried Italian Herbs → A mix of dried herbs for a great flavor. Either use a pre-made mix, or mix some dried thyme, basil, sage, oregano, and rosemary yourself.
- Salt & Black Pepper → To taste!
👩🍳 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Preheat oven to 390°F (200°C).
- Place the zucchini, cherry tomatoes, red onion, and garlic together with the olive oil, balsamic vinegar, maple syrup, dried herbs, and a pinch of salt and pepper on a baking sheet. Toss well to combine.
- Bake for 30 minutes, turning twice.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep 4 tablespoons of pasta cooking water aside. Drain over a sieve.
- Add the cooked pasta together with 4 tbsp pasta cooking water to the roasted vegetables and toss for one minute.
Hint: If you like, stir-in some vegan cheese, grated Parmesan cheese, red pepper flakes, or a splash of balsamic vinegar! Fresh basil or fresh parsley also make a great garnish.
Storage & Reheating Instructions
Store any leftover pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheat the whole dish, or a portion of it, in a microwave-safe container in the microwave or in a frying pan with some water!
More Pasta Recipes
- One Pot Broccoli Pasta
- Vegan Pasta Primavera
- Baked Feta Pasta with Spinach and Tomatoes
- Pasta with Oven-Roasted Cherry Tomatoes
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📖 Recipe
Pasta with Zucchini and Tomatoes
Ingredients
- 7 oz (200 g) pasta of choice
- 1 (300 g) zucchini sliced
- 2 ¼ cups (300 g) cherry tomatoes or grape tomatoes whole or halved
- 1 red onion sliced
- 1 clove garlic finely sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp maple syrup
- 1 tsp dried Italian herbs
- salt & pepper to taste
Instructions
- Preheat oven to 390°F (200°C).
- Place the zucchini, cherry tomatoes, red onion, and garlic together with the olive oil, balsamic vinegar, maple syrup, dried herbs, and a pinch of salt and pepper on a baking sheet. Toss well to combine.
- Bake for 30 minutes, turning twice.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep 4 tablespoons of pasta cooking water aside. Drain over a sieve.
- Add the cooked pasta together with 4 tbsp pasta cooking water to the roasted vegetables and toss for one minute.
- Hint: If you like, stir-in some vegan cheese, grated Parmesan, or a splash of balsamic vinegar!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular pasta can be replaced with gluten-free pasta.
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