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

Tips for success

For the best flavor, use high-quality extra-virgin olive oil and ripe, in-season tomatoes. If you can, let the tomatoes and zucchini caramelize without stirring too often; this builds depth.

Don't skip the pasta water—it's the secret to a silky sauce that clings to the noodles.

When shredding fresh mozzarella, pat it dry with paper towels first to remove excess moisture. This prevents the sauce from becoming watery.

If you prefer a bit of heat, add a pinch of red pepper flakes with the garlic. The dish is versatile, so feel free to adjust the herbs to your liking.

Variations

• Add Chicken: For a heartier meal, add sliced cooked chicken breast to the skillet with the pasta and cheese. This turns the dish into a complete one-pan dinner with extra protein.
• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick. The heat pairs beautifully with the sweet tomatoes and creamy mozzarella.
• Vegetable Medley: Swap the zucchini for a mix of bell peppers, mushrooms, or eggplant. Sauté them with the tomatoes for a more substantial vegetable base.
• Herb Variation: Replace the basil with fresh thyme or oregano for a different aromatic profile. Add a sprinkle of lemon zest before serving for brightness.

Storage and make-ahead

Fridge

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

Freezer

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

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth, stirring until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce, so add a splash of water or broth when reheating to restore its creamy texture.

The sauce can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce in a skillet, cook the pasta, and toss together with the cheese. This saves time on busy nights.

Serving ideas

Serve this tagliatelle as a main course with a simple green salad and crusty bread to soak up any remaining sauce.

It's also wonderful as a side dish alongside grilled chicken or fish. For a vegetarian feast, pair it with roasted vegetables or a caprese salad.

For a beautiful presentation, twirl the pasta into neat nests using tongs and place them in shallow bowls.

Top with extra basil leaves and a drizzle of olive oil. A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the dish perfectly.

Frequently asked questions

Recipe card

One-Pan Tomato Zucchini Tagliatelle with Mozzarella

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

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

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Add the diced plum tomatoes, zucchini, oregano, salt, and black pepper. Cook, stirring occasionally, until the tomatoes break down and the zucchini is tender, about 8-10 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
3. Drain the tagliatelle and add it directly to the skillet with the tomato-zucchini mixture. Toss to coat the pasta evenly with the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
4. Reduce the heat to low. Sprinkle the shredded mozzarella and grated parmesan over the pasta. Toss quickly but gently until the cheeses melt and become glossy and stretchy, about 1-2 minutes.
5. Remove the skillet from the heat. Scatter the torn basil leaves over the top. Serve immediately, twirling each portion onto plates or into bowls. Finish with an extra sprinkle of parmesan if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

24 g

Carbohydrates

72 g

Fat

26 g

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