Summer Fusilli with Zucchini and Heirloom Tomato

By Joane Bruno (Courtesy – Chef Marcus Samuelson)

We’re reaching that time of year where you’re either totally fed up with zucchini and summer squash and bemoaning the fact that you have to think of new ways to cook them at least until after labor day (ugh how imposing can they be!).


Or you’re already mourning their sure-to-be imminent disappearance from the farmer’s market, never mind that summer truly does seem like it’s here to stay.

Either way, this is the dish for you. I know, pasta with summer squash and zucchini has been done before, many times over, so while it may seem like I’m not really reinventing the wheel here, I have to say that this recipe is something special.  The zucchini is grated rather than diced or chopped so that it kind of melts in with the pasta and all you really end up tasting is the bright fresh flavor of summer with a dash of parmesan.  It’s perfect no matter which side of the zucchini love/hate spectrum you happen to fall on this week.


Servings: 3-4
Calories: 400 per serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 lb zucchini and/or summer squash, coarsely grated
  • 1 pint heirloom cherry tomatoes
  • 1/2 lb fusilli or linguine
  • 3 tbsp olive oil
  • 1 large clove garlic , sliced
  • 1/2 tsp red pepper flakes
  • 1 tbsp butter
  • 1/3 cup parmesan cheese
  • salt and black pepper, to taste


Adapted from Super Natural Every Day

1. Preheat oven to 400 degrees.  Place zucchini/summer squash in a large bowl.  Toss with 1/2 tsp salt and let sit for ten minutes.

2. Toss cherry tomatoes with 1 tbsp olive oil, salt and black pepper, to taste.  Place on a large baking sheet lined with parchment paper and roast for 15-20 minutes or until tomatoes start to crinkle and release their juices.

3. Cook the pasta in a large pot of salted boiling water until al dente.  While pasta is cooking, heat 2 tbsp olive oil in a small pan over medium-high heat.  Add garlic and red pepper flakes to the pan and saute for 1-2 minutes or until fragrant.

4. Squeeze the zucchini out over the sink to release as much liquid as possible, then add to the pan with the garlic.  Saute for 4-5 minutes or until heated through.

5. Strain pasta, reserving 1/2 cup pasta water.  Toss pasta with zucchini garlic mix, roasted tomatoes, butter, and parmesan cheese, adding just enough water as needed to form a light sauce.  Add salt and black pepper to taste.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

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