Sautéed Zucchini and Cherry Tomato Pasta with Garlic and Basil

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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, and cherry tomatoes, halved for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

12 oz spaghetti
2 medium zucchini, diced into 1/2-inch cubes
1 1/2 cups cherry tomatoes, halved
4 garlic cloves, thinly sliced
3 tbsp olive oil
1/4 tsp red pepper flakes
1/2 cup fresh basil leaves, torn
to taste salt
to taste black pepper
1/3 cup grated Parmesan cheese, for serving

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Instructions

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.
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.
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.
Step 4: Stir in 1 1/2 cups halved cherry tomatoes and cook for another 2 minutes until they soften and release some juice.
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.
Step 6: Serve immediately topped with 1/3 cup grated Parmesan cheese for a fresh and aromatic Italian pasta dish.