Healthy Tomato Zucchini Pasta
A light, satisfying tomato zucchini pasta that comes together in 25 minutes and stays under 400 calories. The secret is a silky sauce made from blistered tomatoes and pasta water — no cream needed. Perfect for busy weeknights.
Equipment
- Large Pot
- 12-inch Skillet or Braiser
- Y-peeler or Vegetable Peeler
- Tongs
Ingredients
For the Pasta
- 8 oz spaghetti or linguine
- 2 medium zucchini
For the Sauce
- 1 pint cherry tomatoes
- 3 cloves garlic, thinly sliced
- 3 tablespoons good olive oil
- Pinch of red pepper flakes (optional)
- 1/2 cup reserved pasta water
- 1/2 cup fresh basil leaves, torn
- to taste Parmesan for serving
Instructions
- Bring a large pot of generously salted water to a boil. It should taste like the sea — that's your only chance to season the pasta from the inside out.
- Cook the pasta: Drop the spaghetti into the boiling water and cook it for 2 minutes less than the package directions say. It will finish cooking in the sauce.
- Make the zucchini ribbons: While the pasta cooks, use a Y-peeler to turn the zucchini into long, thin ribbons. Stop when you hit the seedy core.
- Blister the tomatoes: In your 12-inch skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes in a single layer. Let them cook undisturbed for about 2 minutes until deeply blistered. Smash a few with the back of a spoon to release their juices.
- Add the aromatics: Toss in the sliced garlic and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant and just starting to turn golden.
- Create the sauce base: Ladle about 1/2 cup of the pasta water into the skillet. Let it simmer for a minute, scraping up any browned bits. The liquid will reduce and thicken into a silky sauce.
- Combine everything: Using tongs, transfer the undercooked spaghetti directly from the pot into the skillet. Do not drain — the residual water adds starch. Add the zucchini ribbons on top.
- Toss and finish: Toss everything together for 1 to 2 minutes over medium heat, until the pasta is al dente and the zucchini has softened slightly. If dry, add another splash of pasta water.
- Serve immediately: Turn off the heat. Add the torn basil and toss once more. Divide among bowls and shower generously with Parmesan. Twirl the pasta high in the center of the bowl.
Notes
Key Tips: Don't overcook the zucchini — 90 seconds in the sauce is plenty. Salt the pasta water aggressively. Reserve more pasta water than you think you need (a full cup). Let the tomatoes blister undisturbed for 2 minutes to develop deep charred flavor.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water. Not recommended for freezing as zucchini becomes watery.
Variations: Add chickpeas or shrimp for protein. Use sun-dried tomatoes in winter. Stir in ricotta or mascarpone for a creamy version. Skip Parmesan for vegan option.