Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe

I absolutely love this Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe because it perfectly captures all the best flavors of the season. The juicy, roasted cherry tomatoes burst with sweetness while the tender zucchini adds just the right amount of fresh, green bite. It’s a simple dish that feels special enough for a casual dinner party or a weekday meal when you want something quick yet impressive.

When I first tried this recipe, I was amazed at how effortlessly the ingredients came together to make something so satisfying. You’ll find that the roasted cherry tomatoes provide a lovely caramelized depth, and the Pecorino cheese brings a salty, nutty finish that ties it all together. It’s a celebration of summer produce, and I think you’ll enjoy how versatile and approachable this Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe truly is.

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Ingredients You’ll Need

This Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe calls for fresh, simple ingredients that play beautifully off each other. When shopping, look for ripe, plump cherry tomatoes that are perfect for roasting, and a slender zucchini for tender texture and mellow flavor.

• Cherry or grape tomatoes: Choose firm, ripe tomatoes for the best caramelization during roasting.
• Zucchini: A medium, slender zucchini works best for that tender, slightly sweet bite.
• Extra-virgin olive oil: Use a good quality oil to enhance all the fresh flavors.
• Kosher salt and freshly-ground black pepper: Essential for seasoning and bringing everything to life.
• Pasta: Bucatini or spaghetti are great, but any long pasta works well here.
• Unsalted butter: Adds richness and a silky texture to the sauce.
• Garlic: Fresh and minced to infuse the dish with aromatic depth.
• Shallot: Thinly sliced for gentle sweetness and softness.
• Fresh lemon juice: Adds brightness that balances the rich, roasted flavors.
• Pecorino cheese: Sharp, salty, and nutty – a must-have topping to finish the dish.
• Fresh basil: For a fragrant, herbal finish that complements the veggies brilliantly.

Variations

I love how flexible this recipe is, so I often tweak it depending on what I have on hand or the occasion. Feel free to make it your own by swapping herbs or adding proteins to suit your preferences.

• Herb swaps: When basil isn’t around, I use Italian parsley or fresh oregano, which gives a lovely earthy touch.
• Make it gluten-free: I use gluten-free pasta sometimes, and it works wonderfully without losing any flavor.
• Add protein: Grilled chicken or shrimp make this a heartier meal if you want something more filling.
• Sautéed tomato alternative: When I’m trying to avoid the oven heat in summer, I gently cook the tomatoes on the stovetop — less caramelization but just as tasty.

How to Make Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe

Step 1: Roast the Cherry Tomatoes to Sweet, Juicy Perfection

First, preheat your oven to 425°F and line a baking sheet with parchment paper. Toss your cherry tomatoes with half of the olive oil and season generously with salt and pepper. Spread them in an even layer on the pan — don’t crowd them, so they roast instead of steam. Roast for 15-20 minutes until the tomatoes burst and start to shrivel. I like to tent them loosely with foil to keep them juicy. Sometimes, I pop them under the broiler for a minute or two to get a bit more caramelization — just watch closely so they don’t burn!

Step 2: Cook the Pasta Al Dente

While the tomatoes roast, bring a large pot of salted water to a boil. Add your pasta and cook it until just al dente, following the package instructions. I make sure to salt the water generously — it’s your chance to season the pasta itself from the inside out. Drain, but save a little pasta water just in case you want to loosen the sauce later.

Step 3: Sauté Aromatics and Zucchini

Heat the remaining olive oil and butter over medium heat in a large skillet. When the butter is melted and shimmering, add the minced garlic and thinly sliced shallot. Cook for 2-3 minutes, stirring often, until they turn golden and fragrant. Add the zucchini slices next, seasoning with salt and pepper. Sauté for about 3-4 minutes until the zucchini begin to soften and get a little caramelized — this step adds a lovely depth and sweetness.

Step 4: Bring It All Together

Stir in the roasted cherry tomatoes with their juices and the fresh lemon juice, mixing everything gently to combine. Add the drained pasta directly into the pan and toss everything with the Pecorino cheese. Season with additional salt and pepper to taste. If the pasta looks a little dry, I add a splash of the reserved pasta water to help everything meld together beautifully.

Step 5: Serve with Basil and Extra Pecorino

Finish by sprinkling a handful of fresh basil leaves on top and some extra Pecorino for good measure. Serve immediately and enjoy the wonderful layers of flavor. Trust me, this is when your kitchen will start smelling like a summer dream!

How to Serve Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe

Garnishes

I almost always finish this pasta with fresh torn basil leaves because the herbal aroma makes a huge difference. A little extra Pecorino on top is non-negotiable for me — it adds that sharp, salty pop that’s so satisfying. Sometimes I also drizzle a bit of good-quality olive oil at the very end to make it silky and glossy.

Side Dishes

My go-to sides here are light and fresh, like a crisp green salad with lemon vinaigrette or grilled seasonal vegetables. A simple crusty bread works wonders, too — perfect to soak up any leftover juices on your plate.

Creative Ways to Present

For a dinner party, I like to plate this pasta in shallow bowls and garnish with whole basil leaves and a few whole roasted cherry tomatoes for color. You can also serve the components separately — pasta on one side, roasted tomatoes and zucchini on the other — so guests can customize their plates. It’s great for family-style meals, too; just toss everything in a big serving dish, garnished with basil and Pecorino, and let everyone dig in.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to two days. Keep the cheese separate if you want to retain its freshness, and toss it in just before reheating or serving again.

Freezing

Because of the fresh zucchini and the delicate texture of roasted tomatoes, I don’t recommend freezing this pasta. The veggies tend to get mushy, and the flavors can change. It’s better enjoyed fresh or refrigerated for a day or two.

Reheating

When reheating, I gently warm the pasta in a skillet over low heat with a splash of water or olive oil to prevent it from drying out. This method refreshes the flavors and keeps the veggies tender without overcooking them.

FAQs

Final Thoughts

This Summer Tomato and Zucchini Pasta with Roasted Cherry Tomatoes and Pecorino Recipe has become one of my favorite go-to dishes for warm weather. I love how approachable it is yet full of those layered, fresh-from-the-garden flavors that make eating feel like a treat. I’m confident you’ll find it easy to prepare and even easier to enjoy — it’s the kind of recipe I recommend to friends all the time when they ask for something that tastes like summer on a plate!

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