Go Back
Creamy Zucchini Tomato Pasta is more than just a meal; it's a celebration of flavors and a comforting dish that can elevate your dining experience. This recipe combines the lush creaminess of a rich sauce with the fresh, vibrant tastes of zucchini and tomatoes, making it a perfect choice for anyone looking to indulge in a delicious, wholesome dish. Whether you're cooking for a busy weeknight dinner or hosting a casual gathering with friends, this pasta dish is sure to impress.

Creamy Zucchini Tomato Pasta

Discover the irresistible Creamy Zucchini Tomato Pasta, a delightful dish that combines the richness of a creamy sauce with fresh zucchini and juicy tomatoes. Perfect for busy weeknights or casual entertaining, this recipe elevates your dining experience while nourishing your body with wholesome ingredients. Quick and easy to prepare, it allows for customization to suit any dietary preference, making it a must-try for every home cook. Enjoy a taste sensation that’s both comforting and nutritious!
Print Recipe Pin Recipe

Ingredients
  

8 oz (225 g) pasta of your choice (penne, fusilli, or spaghetti)

2 medium zucchinis, sliced into half-moons

2 cups cherry tomatoes, halved

1 cup heavy cream (or coconut milk for a dairy-free option)

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tbsp olive oil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for a bit of heat)

Salt and black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta:

    - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.

      Sauté the Vegetables:

        - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

          - Add the minced garlic and cook for an additional minute until fragrant.

            Add Zucchini and Tomatoes:

              - Toss in the sliced zucchinis and cook for about 5 minutes, stirring occasionally, until they start to soften.

                - Add the cherry tomatoes and cook for another 3-4 minutes until they are soft and burst slightly.

                  Make the Creamy Sauce:

                    - Reduce the heat to low and pour in the heavy cream. Stir well to combine with the vegetables, and bring to a gentle simmer.

                      - Add the grated Parmesan cheese (or nutritional yeast), dried oregano, red pepper flakes, salt, and black pepper. Stir until the sauce is creamy and slightly thickened. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

                        Combine Pasta and Sauce:

                          - Toss the cooked pasta into the sauce, making sure each piece is thoroughly coated. Cook for another minute over low heat to combine flavors.

                            Serve:

                              - Remove from the heat and plate the creamy zucchini tomato pasta. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Enjoy warm!

                                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4