This summer pasta with zucchini and cherry tomatoes is an easy vegetarian recipe that takes under 30 minutes to make! Seasoned with fresh basil and balsamic vinegar, this is a super simple meal that's full of flavor.
Nothing says summer quite like burst cherry tomatoes and zucchini in tangy balsamic vinegar.
This summer pasta is an almost one-pot vegetarian dinner that's light enough for hot summer days and filling enough for meal prep. This is like the quicker and easier version of my favorite roasted summer vegetable pasta.
All you need is a few pantry ingredients and a handful of fresh produce to make this meal. Similar to my favorite cherry tomato sauce and cherry tomato orzo, the tomatoes in this recipe are sauteed until burst and jammy, while the zucchini becomes golden and tender.
The summer veggies are tossed with pasta, a simple garlic and balsamic vinegar sauce, and black pepper for a light but satisfying stove-top meal. If you like this recipe, I bet that you'll also love this bell pepper and sweet corn pasta.
Ingredients
- Cherry tomatoes: This recipe uses a pound of cherry tomatoes, but grape tomatoes also work.
- Zucchini: Use one large or two medium zucchini. Yellow squash also works here.
- Cannellini beans, a slightly nutty white bean, contribute fiber, protein, and a handful of vitamins and minerals.
- Pasta: I think this recipe goes best with long pasta, like fettuccine, bucatini, or spaghetti. To make this recipe gluten-free, simply use your favorite GF pasta.
- Balsamic vinegar is the main flavor source in this dish. You don't need to go super fancy, but spending a little bit more money on balsamic vinegar goes a long way.
- Extra virgin olive oil provides healthy fats and flavor. Olive oil and balsamic vinegar create a flavorful and light pasta sauce.
- Basil: We're using both dry basil and fresh basil in this recipe. Dry basil leaves are more concentrated and sweeter than fresh basil, so they add a slightly different flavor profile.
How to make
This recipe uses a large skillet and a large sauce pot.
Start by cooking the pasta in the pot until al dente. Reserve at least ½ cup of the pasta water. Adding pasta water to sauces helps the sauce cling to the pasta better.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and sliced zucchini. Saute for 8 to 10 minutes, or until the tomatoes are starting to burst and the zucchini is golden.
Add the balsamic vinegar and cannellini beans. Reduce heat to medium-low and simmer gently for 4 to 5 minutes to marry the flavors.
Stir in the reserved pasta water, black pepper, and fresh basil. Serve over top pasta. And that's it! This recipe would also go well with a salty cheese like feta or honey baked halloumi.
Storage tips
Leftovers are best within 3 to 4 days. Reheat in the microwave or on the stovetop over medium-low heat.
Reheating tip: Because the pasta is hot, it continues to absorb liquid from the tomatoes and balsamic vinegar as it refrigerates. I recommend drizzling the pasta with additional olive oil and balsamic vinegar when reheating it.
More summer pasta recipes
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Recipe
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Summer Pasta with Zucchini and Tomatoes
Ingredients
- 8 ounces bucatini or another long pasta
- 2 tablespoons extra virgin olive oil
- 16 ounces cherry tomatoes
- 2 medium zucchini sliced into 2-inch wedges
- 4 cloves garlic roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- 3 tablespoons balsamic vinegar more as needed
- 15 ounce can cannelini beans drained and rinsed
- ¼ cup fresh sliced basil
- freshly ground black pepper to taste
Instructions
- Cook the pasta to al dente in well-salted water. Reserve at least ½ cup of the cooked pasta water before draining.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the cherry tomatoes, zucchini wedges, garlic, salt, and dried basil to the skillet. Cook for 8 to 10 minutes, or until the tomatoes are starting to burst and the zucchini is starting to brown.
- Stir in the balsamic vinegar and beans. Reduce heat to medium-low. Simmer gently for 4 to 5 minutes to marry the flavors.
- Stir ½ cup of reserved pasta water and ¼ cup sliced basil into the cherry tomatoes and zucchini. Season with freshly ground black pepper, to taste. Serve the pasta topped with the cherry tomato and zucchini sauce.
Jenn says
I actually enjoyed this recipe much more than I was expecting to, but I added a lot of fresh garlic. Made it twice so far. It was delish!
Cassidy Reeser, RDN, LD says
Awesome! I’m with you, extra garlic sounds great. Thanks for sharing.