Roasted Zucchini Pasta with Tomatoes

Roasted Zucchini Pasta with Tomatoes

When summer zucchini are overflowing at the farmers market—or in your backyard garden—this Roasted Zucchini Pasta with Tomatoes is the dish I turn to again and again. It’s light, fresh, delicious, easy  and, made with a few  simple ingredients.

Roasting the zucchini brings out its natural sweetness, while sautéed garlic and blistered cherry tomatoes add just the right depth. Blended into a silky cream sauce with pasta water and tossed with your favorite pasta, it’s the kind of easy weeknight meal that still feels special. Vegetarian, comforting, and made for summer—this one’s a keeper.

Things to know about this Roasted Zucchini Pasta with Tomatoes

You said:

  • Use peak-season zucchini for the best flavor—smaller zucchini tend to be sweeter and less watery.

  • Roasting adds depth. Don’t skip the roasting step—it caramelizes the zucchini and makes the sauce extra rich and flavorful.

  • Sautéing the garlic and tomatoes separately brings out a beautiful sweetness and keeps the garlic from burning in the oven.

  • Blend to your texture preference. You can keep the zucchini cream sauce super smooth or leave it a little chunky for more texture.

  • Reserve that pasta water! It’s key to loosening the sauce and helping it cling beautifully to the pasta.

  • Make it your own. Add fresh herbs like basil or mint, a dollop of ricotta, or a pinch of red pepper flakes for heat.

  • Leftovers? This pasta reheats well with a splash of water or a drizzle of olive oil in a pan over low heat. If your looking for more easy recipes to use up those summer zucchini try my creamy lemon parmesan zucchini orzo, it’s so good and easy to make

Ingredients

  • 12 oz. your favorite pasta shape
  • 3 zucchini washed and sliced
  • 2 cups cherry tomatoes
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • 1 cup reserved pasta water ( always reserve more than the recipe calls for)
  • ½ cup freshly grated Parmesan cheese

 Instructions:

  1.  Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.

  2.  In a skillet, heat the olive oil over medium heat. Add the minced  garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.

  3. Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.

  4. Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.

  5. Add the pureed zucchini  and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.

  6. Plate the pasta and finish with extra Parmesan ENJOY!!!