Summer Tomato and Zucchini Pasta

A Fresh and Flavorful Summer Vegetable Pasta

If you are also growing zucchini and/or cherry tomatoes in your garden this Summer, we will all likely reach a point of complete-and-total overabundance, and begin looking for different ways to answer the question, “What to do with all these veggies…”

Of course, there are the classics – moist zucchini bread (chocolate, naturally), and the best, homemade roasted tomato sauce. Or, maybe creamy roasted tomato soup. But once you’ve crossed those off a few times, the tomato and zucchini can also join forces in this simple and flavorful Summer vegetable pasta.

This sort of pasta dish – with seasonal veggies, lots of garlic, onion, and a generous dusting of cheese – is so tasty, quick to throw together, and an easy winner. We love a Spring version, too!

A quick roast caramelizes the natural sugar in the tomatoes, coaxing out flavor and sweetness – a triumphant ode to the simple power of peak-season tomatoes, olive oil, salt, and a hot oven. 

The tomatoes become intensely sweet and flavorful, and wonderfully jammy, while the zucchini stays tender, soaking up the loose, buttery, garlic and shallot “sauce,” and the whole affair is finished with lemon, Pecorino (or Parmesan) cheese, and fresh herbs.

Tomato and Zucchini Pasta Ingredients:

This Summer veggie pasta is made from simple ingredients and easily adaptable. Here’s what to add to your grocery list:

• pasta: of course! you can use a long or short pasta shape. I’ve used bucatini pasta here, but pick your favorite! Spaghetti, cappellini, penne, etc. are all great choices.
• zucchini and tomatoes: I love this combination (and we always have an abundance this time of year), but if you have other in-season veggies you’d like to add, go for it. Sweet corn, peppers, and eggplant would all be fantastic.
• olive oil and butter: you’ll need extra-virgin olive oil for the base of the “sauce” and for roasting the veggies, plus a few pats of butter for flavor and richness.
• garlic, shallots, and lemon: for lots of flavor, brightness, and acidity. I love the softness of shallots here, but minced yellow or sweet onion can easily be used as well. If you’d like even more lemon flavor, feel free to add some fresh lemon zest as well.
• salt and pepper: to enhance everything else, adjusted to taste. If you like a little spice, you can also add some crushed red pepper flakes.
• pecorino cheese: no pasta would be complete without a dusting of cheese, in this case, salty pecorino (though you can definitely use Parmesan!).

Find all the exact ingredients and measurements in the recipe card, below.

How to Make a Quick Summer Pasta with Zucchini and Tomatoes

This Summer-y pasta is a breeze to make, and comes together in about half an hour. Here’s how you make it:

1. Roast your vegetables: Toss your tomatoes in just enough olive oil to coat, season generously, and roast until tender. Bonus points for popping on the broiler for a minute or two at the end to add some extra bits of caramelization.
2. Start your pasta: Bring a large pot of water to a boil, salt generously, and cook until the pasta is perfectly al dente.
3. Make a quick sauce: Add some more olive oil and butter to a large skillet, and cook your garlic, shallots, and zucchini until golden.
4. Toss your pasta: Add the pasta, lemon juice, roasted tomatoes, and a good bit of pecorino to the skillet. Season as needed and stir until combined.

Serve with another dusting of percorino and fresh basil. Happy cooking!!

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• Lemony Orzo Pasta Salad with Cucumber and Feta
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• Quick Roasted Cherry Tomato Sauce

If you make this tomato and zucchini pasta recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura