This Zucchini Pasta Fresca is absolutely amazing! It's delicious - so much better than any store-bought pasta sauce you could find. Plus, it's quite simple to make and you can double the recipes to keep for later.

Zucchini Pasta Fresca [Vegan]



  • 2 zucchini – diced small
  • 1 small onion – small diced
  • 4 garlic cloves
  • 1 tablespoon dried basil
  • 1/2 cup fresh basil
  • 2 – 14 ounce cans petite diced tomatoes
  • 1 – 8 ounce can tomato sauce
  • 1/4 cup olive oil (divided in half)
  • salt and pepper to taste
  • 1 pound whole-wheat spaghetti – cooked


  1. Place 1 1/2 cans of the petite diced tomato in a blender and blend until smooth
  2. Sauté zucchini and onion in 1/2 the olive oil (2 tablespoons) until begins to brown. Add dried basil, salt and pepper, and garlic. Continue to cook for 1 minute
  3. Add the blended tomatoes, tomato sauce, and other 1/2 can of diced tomatoes.
  4. Simmer for about 10 minutes
  5. In the same blender, add the other 2 T of olive oil and the basil. Blend until smooth (can still have some basil chunks).
  6. Add the basil oil to the tomatoes and zucchini. Stir to incorporate well. Continue to simmer for another 5 minutes
  7. Serve over pasta!