Garlic Zucchini Tomato Pasta

Garlic Zucchini Tomato Pasta

Garlic Zucchini Tomato Pasta

Garlic good! Zucchini good! Tomatoes good! This is a gardener's dream meal because you will get the satisfaction of using up some garden fresh zucchini, but from start to finish will only take 30 minutes to prepare! Pick the zucchini small (about 6-8 inches) for best flavour and use any ripe tomatoes that you have in your garden. Once you make this pasta dish you will be hoping for that bumper crop of zucchini every year!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine American, Canadian
Servings 4 servings
Calories 303 kcal


  • large non-stick frying pan
  • 8-litre stainless steel pot


  • pounds zucchini about 4 small (6-8 inch)
  • pounds tomatoes Pick any ripe garden fresh tomatoes
  • 2 tbsp olive oil
  • 2 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 15 leaves basil snipped into slivers
  • ¼ cup parmesan fresh, grated
  • 1 pound pasta I usually use penne


  • Halve the zucchinis lengthwise and then thinly slice into half moons. Set aside.
  • Mince the garlic and set aside. Using scissors, cut the basil into slivers.
  • Fill the 8-litre pot halfway with water and bring to a boil. Add 1 tablespoon of kosher salt or 1 teaspoon of table salt.
  • Once boiling, add the tomatoes and boil for just 20 seconds. Remove the tomatoes and then using a paring knife peel the tomatoes. Slice the tomatoes in half and remove the seeds. Then, coarsely chop the tomatoes. Set aside.
  • Heat the frying pan with the olive oil and butter. Add the zucchini and sauté for 10 minutes.
  • At the same time, add the pasta to the boiling water so that it is cooking while you are making the sauce. Boil pasta for 10 minutes or until desired consistency.
  • Add the garlic to the zucchini and sauté for another minute.
  • Add the tomatoes, salt and pepper and cook for 2 additional minutes.
  • Add the heavy cream and 2 tablespoons of the pasta cooking water. Turn the heat down to medium-low and simmer until the sauce is thickened, about 3 minutes.
  • Add the slivered basil leaves.
  • Drain the pasta and toss with the pasta sauce. Add the shredded parmesan cheese and serve.


Serving: 1servingCalories: 303kcalCarbohydrates: 14gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 53mgSodium: 757mgPotassium: 904mgFiber: 4gSugar: 10gVitamin A: 2519IUVitamin C: 55mgCalcium: 150mgIron: 1mg
Keyword 30 minute meal, easy, garlic, pasta, pasta sauce, tomato, zucchini
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