One-Pan Tomato Zucchini Tagliatelle with Mozzarella

This one-pan tagliatelle with sweet roasted tomatoes, tender zucchini, and molten mozzarella is the weeknight dinner you've been craving. Everything comes together in a single skillet, from the caramelized vegetables to the cheesy pasta toss.

The result is a silky, comforting dish that feels like a restaurant-quality meal but comes together in under 30 minutes. Perfect for busy evenings when you want something satisfying without a pile of dishes.

This recipe celebrates the simplicity of ripe tomatoes, summer zucchini, and good pasta. The tomatoes are sautéed until they break down into a sweet, jammy sauce, while the zucchini adds a tender bite.

Tossing the al dente tagliatelle with fresh mozzarella and parmesan creates a creamy, stretchy coating that clings to every strand. Finished with fragrant basil, this dish is a testament to how a few quality ingredients can shine together.

Ingredients

Why this recipe works

Cooking the tomatoes and zucchini together in one pan allows their flavors to meld and concentrate as they caramelize. The tomatoes release their juices, creating a light sauce that coats the pasta without being heavy.

The zucchini softens and absorbs the tomato essence, adding a subtle sweetness and texture that complements the noodles.

Adding the cheese off the heat and tossing gently creates a creamy emulsion without the risk of separating or becoming stringy.

The residual heat melts the mozzarella and parmesan into a glossy coating that stretches beautifully. This technique ensures a luxurious, silky texture that clings to the pasta, making every bite indulgent.

Notes and substitutions

Choose ripe, flavorful plum tomatoes for the best sauce. If they're not in season, cherry tomatoes are a great alternative. Fresh mozzarella is ideal for its stretchy, milky quality, but low-moisture mozzarella also works well. Use a good-quality parmesan and grate it yourself for the best flavor.

The key to this dish is having everything ready before you start cooking. Prep the vegetables, grate the cheese, and have the pasta water boiling before you begin the sauce. This ensures the pasta and sauce come together seamlessly. If the sauce seems too thick, a splash of pasta water will loosen it to the perfect consistency.

• tagliatelle: fettuccine, pappardelle, or any long pasta
• fresh mozzarella: low-moisture mozzarella, or a mix of provolone and mozzarella
• plum tomatoes: Roma tomatoes or cherry tomatoes (halved)
• dried oregano: 1 tbsp fresh oregano, chopped

Equipment

• Large skillet or sauté pan
• Wooden spoon
• Large pot for pasta
• Colander
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Grater