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Zippy Zucchini Pasta

A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    3 servings


  • 1 package (7 ounces) angel hair pasta or thin spaghetti
  • 2 small zucchini, cut into 1/4-inch pieces
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/8 to 1/2 teaspoon crushed red pepper flakes


  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender.
  • Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.
Nutrition Facts
1 cup: 412 calories, 15g fat (2g saturated fat), 0 cholesterol, 299mg sodium, 59g carbohydrate (8g sugars, 5g fiber), 11g protein.

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Average Rating:
  • ebramkamp
    May 29, 2019

    This is super easy and very flavorful. I added some freshly chopped cilantro right before serving. The 2nd time I made it I used zucchini noodles instead of the angel pasta. I didn't use chopped zucchini. Very delicious.

  • Cook38
    Oct 6, 2016

    This is a delicious recipe and one of our family faves since I started subscribing in 1998! Still have the actual cut-out recipe from the original published magazine and will cherish it! I use the tomates with diced chiles since it has some extra "zip" and I'm not crazy about the cumin-ish taste in the Mexican tomatoes.

  • muffbear74
    Aug 30, 2016

    This was good, but a bit too spicy for our taste. Next time, I would either use plain canned tomatoes or eliminate the pepper flakes.

  • roseannf
    Jul 26, 2016

    My SO has been making something similar to this for years--he adds regular diced tomatoes, oregano, sweet basil and thyme to give it more of an Italian flavor, and serve over spaghetti noodles. We call it Zucchini spaghetti

  • NikNwo11
    May 6, 2015

    Made it tonight and just ate it!! Very easy to make, really yummy with complex flavors that seem like it took hours to cook! Nice and spicy - I used 1/3 tsp red pepper flakes along with everything else mentioned in the recipe and I'd say it's a good 6-7 out of 10 on a spicy scale!*UPDATE* We now make this regularly and add chicken - diced to the same size as the zucchini - and it's a full hearty meal all in one!

  • dutchcook1949
    Aug 5, 2014

    Very tasty! A great way to use the abundance of zucchini we have every summer. My hubby doesn't care much for pasta, but he loved this!

  • lisagcjackson
    May 18, 2013

    No comment left

  • Abukitty
    Dec 19, 2012

    My entire family loves this pasta! Even the kids. I add smoked sausage to it and I use the celantro and lime Mexican tomatoes and squeeze fresh line juice over the dish when plated. Amazing!!!

  • jgalahan
    Oct 11, 2012

    No comment left

  • trixo
    Sep 6, 2012

    No comment left