Tomato and Zucchini Linguine with Garlic and Olive Oil

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 recipe, ready in about 35 minutes, pairs plum tomatoes, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.