This roasted zucchini and tomato pasta dish is full of flavor and fresh summer produce. It’s super easy to make and has a light, creamy and slightly tangy sauce. It cooks in only 30 minutes and is a perfect weeknight dinner.
In the summer, zucchini is my favorite vegetable. It's amazing in both savory and sweet dishes. And if you grow it in a garden, you probably have plenty around that you're looking for ways to cook up.
This easy dinner recipe has become my go-to during the hottest months of the year. It's nice and light yet full of flavor. If you love veggies with pasta, try my creamy pasta and peas and my veggie pasta salad.
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Why You'll Love This Recipe
- Flavor: The light, creamy sauce is a bit tangy from the cream cheese and lemon juice and is full of flavor.
- Use up produce: When you have extra zucchini and tomatoes around, this is the perfect recipe to make.
- Great for weeknights: Since this zucchini pasta recipe is easy to make and only needs 30 minutes of cooking time, it has been one of my favorites to make on busy nights.
Ingredient Notes
- Zucchini: No need to peel.
- Butter: If making this dish vegan, my favorite brand is Country Crock Plant Butter.
- Pasta: Use any kind or shape you like!
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
While I love this zucchini pasta dish exactly as is, you can also easily change it up.
- Use yellow squash instead of zucchini.
- Add in your favorite veggies like peppers, mushrooms or broccoli.
- Make it spicy by adding some hot sauce in or adding extra red pepper flakes.
How To Make Roasted Zucchini and Tomato Pasta
Step 1: Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Step 2: Arrange your prepped zucchini, tomatoes, and onion on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Give it a quick stir to coat and roast in the oven for 25 minutes, stirring halfway through.
Step 3: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. Reserve about 1 cup of the pasta water before draining and set aside. Return the drained pasta to the pot.
Add the butter, lemon juice, cream cheese, and red pepper flakes (if using) to the hot pasta and stir. Add in about ¼ cup of the pasta water to make a light sauce. Add more pasta water if needed.
Step 5: Once the zucchini, tomatoes and onions are finished roasting, add them to the pot with the pasta and sauce. Make sure you also pour in any juices from the roasted tomatoes (lots of flavor) and stir until combined.
Season with more salt and pepper to taste and serve. You can also top with fresh herbs like parsley or basil.
Expert Tips
- Don't slice the zucchini too thick or else it won't get tender as it cooks.
- Roast the vegetables for about 25 minutes or until the skin on the tomatoes starts to shrivel and they start to burst.
- Don’t forget to also add in any juices from the roasted tomatoes.
Storage and Recipe FAQs
Once cooled, stir the leftover pasta in an airtight container in the fridge for up to 4 days. If you are reheating in a skillet, add a little vegetable broth as the pasta will absorb some sauce.
Yes! Simply use gluten-free pasta and make sure to check the ingredients for your cream cheese to ensure it’s gluten-free as well.
Yes! If you want even more protein, add a can of rinsed chickpeas or white beans when you are adding the roasted veggies.
More Veggie Dinner Recipes
If you tried this Roasted Zucchini and Tomato Pasta Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Roasted Zucchini and Tomato Pasta
Ingredients
- 2 zucchini, quartered and sliced in wedge pieces about ¼" thick
- 1 pint grape tomatoes
- ½ onion, sliced
- 2 tablespoon olive oil
- salt and pepper, to taste
- 1 lb uncooked pasta
- 2 tablespoon lemon juice
- 2 tablespoon butter regular or non-dairy
- ⅓ cup cream cheese regular or non-dairy
- pinch red pepper flakes optional
Instructions
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Place the zucchini pieces, sliced onions and whole cherry tomatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Give it a light stir to coat the veggies. Bake in the oven for about 25 minutes, stirring about halfway through.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package. Reserve about 1 cup of the pasta water before draining the pasta. Return the drained pasta to the pot.
- Add the butter, lemon juice, cream cheese, and red pepper flakes (if using) to the pasta and stir. Add in about ¼ cup of the pasta water, There should be a light sauce. Add more pasta water if needed.
- Once the zucchini and tomatoes are finished roasting, add them to the pot with the pasta and sauce. Make sure you also pour in any juices from the roasted tomatoes. Season with more salt and pepper to taste and serve.
Equipment
- Large pot
- Baking sheet
- Colander
Notes
- Roast the vegetables for about 25 minutes or until the skin on the tomatoes starts to shrivel and they start to burst.
- Don’t forget to also add in any juices from the roasted tomatoes.
Jen says
This is my favorite recipe for when I have zucchini and tomatoes to use up. Roasting the veggies first adds so much flavor. Easy to make and a family favorite.