Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and fresh pasta dish featuring sautéed zucchini and cherry tomatoes infused with garlic and basil, perfect for a quick Italian-inspired meal. This Italian recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, zucchini, diced into 1/2-inch cubes, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant — do not brown the garlic.
  3. Step 3: Add 2 diced medium zucchinis (1/2-inch cubes) to the skillet and sauté for 4-5 minutes until tender but still bright green.
  4. Step 4: Stir in 1 1/2 cups halved cherry tomatoes and cook for another 2 minutes until they soften and release some juice.
  5. Step 5: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water, 1/2 cup torn fresh basil leaves, and season with salt and black pepper to taste. Toss everything vigorously for 1-2 minutes until the sauce thickens and coats the pasta.
  6. Step 6: Serve immediately topped with 1/3 cup grated Parmesan cheese for a fresh and aromatic Italian pasta dish.

Frequently asked questions

How long does Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil 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 Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil?

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 from drying out.

Can I substitute ingredients in Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil?

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 Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil 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 Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil 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.

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