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Zucchini Tomato Pasta

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Our vegetable garden is bursting with ripe vegetables and I love walking out there to get what I need to prepare our daily dinner. In addition to beans, tomatoes and zucchini, my herb garden is in full flourish. Our dinners are so fresh and tasty right now, and I couldn't be happier about it.

We have a lot of zucchini, so I've been experimenting with different ways to prepare it. Sometimes I'll make it into a type of coleslaw, and sometimes I cook it up in butter and garlic. One night, my husband requested pasta, so I put a bunch of my favorite ingredients together to make a flavorful "sauce."


Pasta of your choice (I used linguini)

2 Tbsp olive oil

2 ears of corn, kernels shaved off for using

3 cloves of garlic, sliced

3 cups cherry tomatoes, halved

1 large zucchini (or two small), peeled into thin ribbons with a vegetable peeler

2 Tbsp fresh oregano leaves

Goat cheese

salt and pepper, to taste

1/2 cup water


Cook pasta based on its instructions.

Heat the olive oil in a large skillet over medium heat. Add the corn and garlic, as well as the salt and pepper. Toss occasionally and cook until the corn is tender, about 3 minutes.

Add the tomatoes, zucchini and water. Then add the pasta. Cook over medium heat and keep tossing, 3-4 minutes. Add more water if needed.

Dish out and top with oregano and goat cheese.