Tomato Zucchini Pasta

"Reminiscing about this delicious tomato zucchini pasta I made this summer."
-- @chef_daniellecampbell

A Note from Feedfeed

We love a light pasta dish! This one takes beautiful summer produce, like tomatoes and zucchini, and combines it with spaghetti, fresh lemon juice and garlic to create an easy, delicious weeknight meal

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 8 ounces spaghetti
  • 1/4 cup, plus 2 tablespoons olive oil, divided
  • 3 garlic cloves, thinly sliced
  • 2 zucchini, julienned
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon lemon juice
  • 1/4 cup basil, chopped
  • 2 teaspoons crushed red pepper flakes
  • Kosher salt and pepper, as needed


  • Step 1

    Add pasta to a large pot of boiling salted water. Cook according to packages instructions.

  • Step 2

    While the pasta is cooking, heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic and sauté until softened, about 1 minute. Add zucchini, tomatoes and season with salt and pepper. Sauté, constantly stirring, for about 2 minutes to soften the zucchini.

  • Step 3

    Using tongs, add cooked pasta directly from the pot of water to the skillet, and stir to combine and remove from heat. Mix in lemon juice, basil and drizzle with remaining olive oil. Top fresh ground pepper.

More from @chef_daniellecampbell