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Summer Pasta with Zuccchini

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  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6 1x


This pasta with zucchini is everything summer: mix noodles with ripe tomatoes, zucchini, garlic, and Parmesan cheese and you’ve got dinner in a flash.


  • 1 pound whole wheat linguine (or other pasta of choice)
  • 1 1/2 pounds ripe tomatoes (1 red and 1 yellow)
  • 2 small zucchini
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • Fresh ground pepper


  1. Bring a large pot of salted water to a boil; cook the pasta until al dente, following the package instructions (but start taste testing the pasta a few minutes earlier than instructed).
  2. Meanwhile, core and finely chop the tomatoes. Thinly slice the zucchini. Chop the basil and parsley. Mince the garlic. If not already grated, grate the Parmesan cheese.
  3. In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with kosher salt and olive oil.
  4. When the pasta is done, drain it and add it to the bowl of tomatoes; add the zucchini and toss well. Add the Parmesan cheese and toss again.
  5. Serve topped with more grated cheese and freshly ground pepper.


Inspired by Andreas Viestad in Food and Wine Original post on A Couple Cooks

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian Inspired