Tomato and Zucchini Linguine with Garlic and Olive Oil
A simple pasta dish where equal portions of tomatoes and zucchini create a vibrant, herb-infused sauce that clings to tender linguine. This italian-inspired pasta ready in about 35 minutes pairs diced plum tomatoes, sliced 1/4-inch thick zucchini, linguine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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, diced plum tomatoes
- 12 oz, sliced 1/4-inch thick zucchini
- 12 oz linguine
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- to taste pepper
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant without browning.
- Step 3: Add 12 oz diced tomatoes and 12 oz zucchini slices to the skillet, along with 1/4 tsp salt and pepper. Cook for 5-7 minutes until tomatoes soften and zucchini is tender, stirring occasionally.
- Step 4: Add drained linguine and 1/2 cup reserved pasta water to the skillet, tossing to coat. Cook for 1-2 minutes until sauce thickens and coats pasta. Season with additional salt and pepper, then garnish with 2 tbsp chopped basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Zucchini Linguine with Garlic and Olive Oil take to make?
Total time is about 35 minutes (15 min prep + 20 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 Tomato and Zucchini Linguine with Garlic and Olive Oil?
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 diced plum tomatoes from drying out.
Can I substitute ingredients in Tomato and Zucchini Linguine with Garlic and Olive Oil?
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 Tomato and Zucchini Linguine with Garlic and Olive Oil 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.
What goes well with Tomato and Zucchini Linguine with Garlic and Olive Oil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
