One-Pan Zucchini And Tomato Pasta Ready In 15 Minutes Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente, then reserve about 1/2 cup of the starchy cooking water before draining.

While the pasta cooks, prepare the vegetables: thinly slice the zucchini into coins, mince the garlic, and have the cherry tomatoes, parmesan, and basil ready. Heat the olive oil in a large skillet over medium-high heat so it's shimmering but not smoking.

Instructions

Sauté the Vegetables

1. 1Sauté the zucchini and aromatics
   Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the minced garlic, red chili flakes, and thinly sliced zucchini coins. Cook, stirring occasionally, for about 3 to 4 minutes, until the zucchini is tender and lightly golden on the edges. Season with a pinch of salt if desired.
   Look for The zucchini should be tender and lightly browned, and the garlic fragrant but not burnt.
   Tip Keep the zucchini slices even in thickness so they cook uniformly.
2. 2Add the cherry tomatoes and cook covered
   Add the cherry tomatoes to the skillet. Stir to combine, then cover with a lid and reduce the heat to medium. Cook for about 5 minutes, until the tomatoes burst and release their juices. Uncover and gently crush the tomatoes with the back of a spoon to create a glossy sauce.
   Look for The tomatoes will have burst and the pan will be filled with a bright red, juicy sauce.
   Tip If the tomatoes haven't burst after 5 minutes, gently press them with a spoon to help them release.

The garlic and chili flakes will release a fragrant aroma, and the zucchini will become tender and lightly caramelized on the edges.

The tomatoes will start to soften and release their juices, creating a colorful, bubbling mixture. The pan should be sizzling but not smoking, and the vegetables should be glossy with olive oil.

Combine Pasta and Sauce

3. 3Add the pasta and pasta water
   Add the cooked al dente pasta directly to the skillet along with the starchy pasta water. Toss everything together with a wooden spoon or tongs, scraping up any browned bits from the bottom of the pan. The pasta water will help the sauce cling to the noodles.
   Look for The pasta is coated in the tomato-zucchini sauce, and the liquid has slightly thickened.
   Tip Reserve more pasta water than you think you need; you can always add a splash more if the sauce is too tight.
4. 4Finish with parmesan and basil
   Turn off the heat. Add the freshly grated parmesan cheese and torn basil leaves to the skillet. Toss well until the cheese melts and creates a creamy, glossy sauce. Taste and adjust seasoning with salt and pepper if needed.
   Look for The cheese is melted and the sauce is creamy and clings to the pasta.
   Tip For the best texture, use freshly grated parmesan rather than pre-shredded, which melts more smoothly.

The pasta and sauce will come together into a cohesive, glossy mixture. The starchy water will thicken slightly, helping the sauce adhere to the noodles. The parmesan will melt into a creamy emulsion, and the basil will add a fresh, herbal note. The dish should look vibrant and appetizing, with no dry spots.

Finish and Serve

5. 5Serve with extra parmesan and olive oil
   Spoon the pasta into warm bowls. Shower with additional grated parmesan cheese and drizzle with a little extra virgin olive oil. Garnish with a few whole basil leaves if desired. Serve immediately.
   Look for The pasta is glossy, the cheese is melted, and the basil adds a fresh aroma.
   Tip A final drizzle of olive oil adds richness and a fresh, peppery note.

The final dish will have a silky, clinging sauce, with tender zucchini and bursts of sweet tomato. The parmesan will be fully melted, and the basil will be wilted slightly but still fragrant. A final drizzle of olive oil adds sheen and a fresh, peppery finish. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overcrowding the skillet, which steams the zucchini instead of browning it. Work in batches if necessary, or use a large enough pan. Another is overcooking the pasta—it should be al dente because it will continue to cook slightly when tossed with the sauce.

Also, avoid adding too much pasta water at once; start with a small amount and add more as needed. Finally, don't skip the step of crushing the tomatoes; this releases their juices and creates a cohesive sauce.

How to tell it’s done

The dish is done when the zucchini is tender and lightly golden, the tomatoes have burst and formed a glossy sauce, and the pasta is coated with a creamy, cheesy emulsion. The sauce should lightly cling to the noodles rather than pooling in the pan.

If the sauce looks dry, add a splash of reserved pasta water to loosen it. Taste and adjust seasoning with salt and pepper before serving. The parmesan should be fully melted, and the basil should be fragrant and bright green.