Herb-Infused Tomato & Pasta Primavera

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A light, garden-fresh pasta dish featuring sun-ripened tomatoes and seasonal vegetables tossed in a garlic-herb sauce. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs spaghetti, diced ripe tomatoes, medium, thinly sliced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz spaghetti
• 2 cups, diced ripe tomatoes
• 1 medium, thinly sliced zucchini
• 1/2 cup, chopped fresh basil
• 3 cloves, minced garlic
• 4 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, and sauté for 1 minute until fragrant and golden but not browned.
3. Step 3: Add diced tomatoes and sliced zucchini to the skillet, stirring occasionally until vegetables soften and tomatoes break down (5-7 minutes). Stir in 1/2 cup reserved pasta water and 1/2 cup chopped basil until the sauce thickens and coats the back of a spoon.
4. Step 4: Add drained spaghetti to the skillet and toss for 2 minutes until evenly coated. Stir in remaining 2 tbsp olive oil and season with salt and black pepper until flavors meld and the sauce glistens.