This easy pasta highlights seasonal summer zucchini and tomatoes by combining them with a little garlic, salt, and butter to really let them shine. All you have to do is cook down grated zucchini and tomatoes until luscious and saucy, cook the pasta, then throw it all together with some butter to make it nice and glossy. Don’t skip the parmesan on top!
Ingredient Highlight
Zucchini! These summer squash have a water content of 95%, making them very low in calories and not as nutrient-dense as their winter squash relatives. However, they are great for hydration and are super refreshing in the summertime. They do contain potassium and vitamin C in smaller amounts.
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 12 oz linguine or use spaghetti
- 1 tbsp olive oil
- 12-14 oz cherry tomatoes*
- 2 zucchini (about 1 lb), grated (about 4 cups)
- 2 cloves garlic, smashed or thinly sliced
- 1 tsp kosher salt, divided
- 3 tbsp cold butter, cut into cubes
- Parmesan, for topping
- Black pepper
- *You could also use juicy ripe tomatoes in place of the cherry tomatoes (about 12 oz worth, 1-2 tomatoes)
Instructions
- Bring a large pot with about 3 quarts of water to a boil and salt generously (about 2 tablespoons). Cook pasta according to the package instructions to al dente. Reserve 1 cup of the pasta water before draining. Drain and transfer back to the pot.
- While the water comes to a boil and pasta cooks, make the tomato zucchini mixture.
- In a large skillet over medium-high heat, add the oil, tomatoes, zucchini, garlic, and ½ teaspoon salt. Stir to mix everything together, then let cook for 15 minutes, stirring every 5 minutes, or until the tomatoes have burst open and the water that cooked out of the tomatoes/zucchini has cooked down into a sauce (use your spoon to help break open the tomatoes to release their juices once they have burst open). Reduce the heat to medium/medium-low towards the end to prevent burning.
- In the large pot (with the pasta in it), turn the heat on to medium and pour the mixture in along with ½ cup of reserved water, butter, and remaining ½ teaspoon salt. Toss to coat until the butter is melted and the pasta has absorbed the liquid and looks nice and saucy and glossy, about 1-2 minutes. Add a splash of more pasta water if needed. Taste and season with more salt, if needed.
- Serve topped with parmesan and black pepper.
Items you can prep ahead (optional)
- Grate 2 cups zucchini
- Smash or slice 2 cloves garlic
Substitutions:
- To make vegan, skip the butter and add in some olive oil instead. Top with my pumpkin seed parmesan.
- To make gluten-free, use gluten-free noodles (Jovial Foods brown rice noodles are my favorite)
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- Leftover pasta will soak up any liquid/sauce as it sits in the fridge and can be a little dry. I like to add in a splash or two of water and then pop it in the microwave until warmed through (stirring halfway). Then just stir it together again – the water will help make it less dry.
- Top leftovers with a fried egg and parm.
- Serve it with a side of grilled chicken.
Servings 4 People Prep Time 10 minutes Cook Time 20 minutes Ingredients
- 12 oz linguine or use spaghetti
- 1 tbsp olive oil
- 12-14 oz cherry tomatoes*
- 2 zucchini (about 1 lb), grated (about 4 cups)
- 2 cloves garlic, smashed or thinly sliced
- 1 tsp kosher salt, divided
- 3 tbsp cold butter, cut into cubes
- Parmesan, for topping
- Black pepper
- *You could also use juicy ripe tomatoes in place of the cherry tomatoes (about 12 oz worth, 1-2 tomatoes)
Instructions
- Bring a large pot with about 3 quarts of water to a boil and salt generously (about 2 tablespoons). Cook pasta according to the package instructions to al dente. Reserve 1 cup of the pasta water before draining. Drain and transfer back to the pot.
- While the water comes to a boil and pasta cooks, make the tomato zucchini mixture.
- In a large skillet over medium-high heat, add the oil, tomatoes, zucchini, garlic, and ½ teaspoon salt. Stir to mix everything together, then let cook for 15 minutes, stirring every 5 minutes, or until the tomatoes have burst open and the water that cooked out of the tomatoes/zucchini has cooked down into a sauce (use your spoon to help break open the tomatoes to release their juices once they have burst open). Reduce the heat to medium/medium-low towards the end to prevent burning.
- In the large pot (with the pasta in it), turn the heat on to medium and pour the mixture in along with ½ cup of reserved water, butter, and remaining ½ teaspoon salt. Toss to coat until the butter is melted and the pasta has absorbed the liquid and looks nice and saucy and glossy, about 1-2 minutes. Add a splash of more pasta water if needed. Taste and season with more salt, if needed.
- Serve topped with parmesan and black pepper.
Items you can prep ahead (optional)
- Grate 2 cups zucchini
- Smash or slice 2 cloves garlic
Substitutions:
- To make vegan, skip the butter and add in some olive oil instead. Top with my pumpkin seed parmesan.
- To make gluten-free, use gluten-free noodles (Jovial Foods brown rice noodles are my favorite)
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days
Leftovers + Repurposing:
- Leftover pasta will soak up any liquid/sauce as it sits in the fridge and can be a little dry. I like to add in a splash or two of water and then pop it in the microwave until warmed through (stirring halfway). Then just stir it together again - the water will help make it less dry.
- Top leftovers with a fried egg and parm.
- Serve it with a side of grilled chicken.
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