This garden fresh zucchini tomato linguine is bursting with flavor…AND it will only take 30-minutes or less to get it on the table. Fast, fresh, delicious! My kind of meal.

I haven’t always been the biggest fan of vegetable gardening over the years.

I love reaping the benefits of fresh produce, but the actual gardening part stresses me out.

A white plate of zucchini tomato pasta topped with parmesan cheese and basil leaves on a white plate.

I’m not good at it (see evidence on this old post).

I kill things (yes, even zucchini). Little seedlings refuse to grow in my presence.

Bugs abound and weeds threaten to destroy every piece of my happiness.

Last year, when Brian and I embarked on our first ever square foot gardening experience (vs planting out back in our acres of pasture), I finally caught a glimpse of gardening joy.

A fork taking a bite of zucchini and tomato pasta off of a white plate.

Small scale gardening has become my jam.

I like it. It seems to like me (so far).

And even better, on year two, there are still no weeds in sight AND I’m having bumper crops of the three things I look forward to most in a garden: fresh basil, cherry tomatoes, zucchini.

{Sidenote: Thankfully after thinking my beloved zucchini plants had been lost to a weed whip/lawn mowing incident, as noted in last week’s newsletter, I’m happy to report that one blessed plant was salvaged. Phew.}

I don’t know that I’d go so far as to say I love gardening (a tiger can’t quite change her stripes that much so soon), but I’m not saying bad words about it this year.

I can, however, declare unabashed, longterm love for this pasta.

So delicious and so simple, this fresh zucchini tomato linguine is definitely one of those dishes that is so much more than a total sum of its parts.

A white plate of pasta with chopped zucchini and tomato on top.

Making great use of my three favorite garden bounties, this zucchini tomato linguine comes together so quickly (especially if you start the homemade, fresh sauce while the pasta cooks).

It is the sunny, fresh taste of summer all twisted up in a big bowl of pasta.

The pop of fresh basil and salty punch of Parmesan cheese take the simple simmered sauce and noodles to crazy delicious heights.

This lightly dressed pasta dish is one of my main (and favorite) go-tos for summer nights when dinner needs to be fast, light, and yummy.

Now Tell Me: how goes your vegetable garden this year?

One Year Ago: 20-Minute Tomato Pesto Pasta
Two Years Ago: Glazed Orange Zucchini Bread
Three Years Ago: Good Morning Power Muffins {Full of Whole Grains and Superfoods!}
Four Years Ago: Salted Peanut Butter Cup Chocolate Chip Cookies
Five Years Ago: Brownie Batter Dip


Fresh Zucchini and Tomato Linguine {20-Minute Meal}

4.39 stars (57 ratings)


  • 12 ounces (340 g) linguine
  • 1 tablespoon olive oil
  • ½ cup finely diced shallot or onion
  • 2 cloves garlic, finely minced or pressed through a garlic press
  • Pinch of red pepper flakes, optional
  • 4 cups (about 510 g) diced zucchini
  • 2 cups (about 340 to 397 g) cherry tomatoes, halved
  • 1 cup chicken or vegetable broth
  • Salt and pepper to taste
  • 1 cup chopped fresh basil
  • ½ to 1 cup freshly grated Parmesan cheese


  • Bring a pot of lightly salted water to a boil and cook the linguine until al dente, according to package directions. Drain and either rinse quickly in cool water (pasta purists look aside) or toss with a drizzle of olive oil to prevent sticking.
  • WHILE THE PASTA COOKS (to maximize time), heat the oil in a nonstick 12-inch skillet over medium heat. Add the onion, garlic and red pepper flakes, if using, and cook, stirring often, until the onion turns translucent, 3-4 minutes.
  • Add the zucchini, tomatoes, broth and a pinch of salt and pepper. Bring the mixture to a simmer, and cook until the zucchini and tomatoes soften, 5-10 minutes (or longer, if desired); the mixture will thicken a bit as the liquid evaporates and it cooks down. Stir every once in a while to prevent sticking and moderate heat, if needed. Season to taste with additional salt and pepper, if needed!
  • Toss the drained pasta with the zucchini/tomato mixture. Add the basil and Parmesan cheese and toss again. Serve immediately.


Pasta: I know it’s slightly annoying to buy a 16-ounce box of pasta and only use 12 ounces (like this recipe calls for). If you want to use the entire 16 ounces, consider 1 1/2-ing the sauce ingredients so the pasta isn’t dry. 
Serving: 1 Serving, Calories: 296kcal, Carbohydrates: 49g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 293mg, Fiber: 3g, Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe

A white plate of zucchini and tomato pasta topped with two basil leaves.