Penne with fresh tomato and zucchini

A fresh, light and simple summer pasta.


  • 2/3 lb penne pasta
  • 3 medium zucchini
  • 2/3 lb fresh tomatoes
  • 1 clove garlic
  • Olive oil
  • Salt and pepper
  • Crushed red pepper (optional)
  • Fresh parsley, chopped (fresh basil would also be great, or dried oregano)
  • White wine or vermouth
  • Freshly grated Parmesan cheese


  1. Put large pot of water on stove to boil.
  2. Cut zucchini in half lengthwise, then slice into 1/4-inch half moons.
  3. Chop garlic clove.
  4. Dice tomatoes.
  5. Chop a handful or two of fresh parsley (or basil).
  6. When pot of water boils, add salt (Italians say pasta cooking water should taste of the sea) and penne.
  7. Heat large skillet over medium heat. Add olive oil to glaze the bottom of the pan (approximately 2 T). Add chopped garlic and zucchini. Cook, turning occasionally, until zucchini starts to brown.
  8. Add diced tomatoes. Season well with salt and pepper, to taste. Add a dash of crushed red pepper if desired. Stir.
  9. Add fresh herbs (or 1/2 teaspoon of dried oregano).
  10. Add a splash of white wine or vermouth. Taste to check balance of flavors. Add more salt, pepper, crushed pepper or herbs if desired.
  11. Cook another minute (tomatoes should be very soft, and there should still be some liquid below the vegetables). Turn off heat.
  12. Drain pasta when cooked (penne should be soft but still have a firmer bite in the middle). If there is room in skillet to mix, add penne to the skillet and mix. Otherwise, put both in large bowl to toss.
  13. Serve pasta and top with a generous amount of grated Parmesan.

Makes two generous servings.

Here’s the link back to Penne with fresh tomato and zucchini.

{ 2 comments… read them below or add one }

anita 16 August 2014 at 4:14 pm

great recipe, easy to follow. Many thanks.



cg 30 August 2014 at 5:03 pm

hi anita – thank you for sharing back!


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