One-Pan Roasted Tomato and Zucchini Tagliatelle with Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta just until al dente — it will continue to cook slightly when tossed with the hot sauce. Reserve more pasta water than you think you'll need; you can always add a splash to loosen the sauce if it becomes too thick.

Use a large skillet so the pasta has room to toss without spilling. If you want extra richness, stir in a knob of butter at the end, though the cheese and olive oil already provide plenty of creaminess.

When shredding mozzarella, use the large holes of a box grater for nice, melty strands. If using fresh mozzarella, pat it dry before shredding to avoid excess moisture.

For a more intense tomato flavor, let the tomatoes cook a few minutes longer until they are deeply caramelized. Taste the sauce before adding the pasta and adjust the salt and pepper — the parmesan will also add saltiness, so season conservatively at first.

Variations

• Add Protein: Stir in cooked chicken, shrimp, or Italian sausage after the vegetables have sautéed. Cook the protein separately or in the same pan before adding the tomatoes, then proceed with the recipe as written.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. For a smokier flavor, use a pinch of smoked paprika or a dash of hot sauce.
• Vegetable Boost: Add a handful of baby spinach or arugula in the last minute of cooking, letting it wilt into the sauce. Roasted red peppers or mushrooms also make excellent additions.
• Creamy Twist: Stir in 1/4 cup of heavy cream or mascarpone along with the cheeses for an even richer, silkier sauce. Reduce the pasta water slightly to maintain the right consistency.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or pasta water, stirring until hot and creamy.

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or pasta water to restore the creamy texture. Avoid microwaving, as it can make the cheese rubbery.

The sauce can be prepared up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce in a skillet, add cooked pasta and cheeses, and toss until creamy. Cook the pasta fresh for best texture, as reheated pasta tends to soften more.

Serving ideas

Serve this pasta hot, straight from the skillet, with extra grated parmesan and torn basil on top. A side of crusty bread is perfect for soaking up any remaining sauce.

For a complete meal, add a simple green salad with a lemon vinaigrette to brighten the richness. This dish also pairs well with grilled chicken or shrimp for extra protein, though it is satisfying on its own.

For a family-style presentation, bring the skillet to the table and let everyone serve themselves. The cheese pull is the star — make sure to twirl a forkful to showcase the stretch.

This pasta is best enjoyed immediately, as the sauce will thicken as it cools. Leftovers can be turned into a baked pasta by topping with extra cheese and broiling until golden.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato and Zucchini Tagliatelle with Mozzarella

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 3 tbsp olive oil
• 4 ripe plum tomatoes, diced
• 2 medium zucchini, sliced into half-moons
• 3 cloves garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup starchy pasta water
• 12 oz tagliatelle pasta
• 8 oz fresh mozzarella, shredded
• 1/2 cup grated parmesan cheese
• Fresh basil leaves, torn, for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced plum tomatoes, zucchini slices, and crushed garlic. Sprinkle with oregano, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are caramelized and the tomatoes have released their juices.
2. Use a wooden spoon to crush the softened vegetables right in the pan until they form a chunky sauce. Stir in the starchy pasta water and let the mixture simmer for 2-3 minutes, allowing it to thicken slightly and meld the flavors together.
3. Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente according to package directions, usually 8-10 minutes. Reserve 1/2 cup of the starchy pasta water before draining, then drain the pasta well.
4. Add the drained tagliatelle to the skillet with the tomato-zucchini sauce. Toss well to coat every strand with the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
5. Reduce the heat to low. Add the shredded mozzarella and grated parmesan to the pasta. Toss continuously for 1-2 minutes until the cheeses melt and create a creamy, glossy sauce that clings to the noodles.
6. Remove the skillet from the heat. Divide the pasta among serving plates or bowls. Top with torn fresh basil leaves and an extra sprinkle of parmesan if desired. Serve immediately while the cheese is still molten and stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

75 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.