Italian Sautéed Zucchini and Cherry Tomato Pasta
A simple, vibrant pasta dish with sautéed zucchini and sweet cherry tomatoes tossed in garlic olive oil and fresh basil. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti pasta, olive oil, garlic cloves, thinly sliced 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
- 12 oz spaghetti pasta
- 4 tbsp olive oil
- 4 cloves garlic cloves, thinly sliced
- 2 medium zucchini, cut into half-moons
- 1 1/2 cups cherry tomatoes, halved
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/4 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti pasta and cook for 8-10 minutes until al dente. Drain pasta, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red pepper flakes. Sauté for 1 minute until fragrant but not browned.
- Step 3: Add 2 medium zucchini cut into half-moons to the skillet and cook for 4-5 minutes until tender and slightly golden.
- Step 4: Stir in 1 1/2 cups halved cherry tomatoes and 1 tsp kosher salt. Cook for 3 minutes until tomatoes soften and release juices.
- Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to combine and coat the pasta with the sauce.
- Step 6: Remove from heat and stir in 1/4 cup torn fresh basil leaves and 1/2 cup grated Parmesan cheese. Season with black pepper to taste and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Sautéed Zucchini and Cherry Tomato Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Sautéed Zucchini and Cherry Tomato Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Italian Sautéed Zucchini and Cherry Tomato Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Sautéed Zucchini and Cherry Tomato Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Sautéed Zucchini and Cherry Tomato Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
