Spaghetti noodles with chopped zucchini and tomatoes on a white platter.

Pour-Over Veggie Pasta Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Try topping your pasta with freshly grated Parmesan cheese, black pepper, and fresh herbs.
More great veggie combinations to use with this method are listed above.


  • 1 lb. dry spaghetti
  • 10 oz. cherry tomatoes, roughly chopped
  • 2 large zucchini, finely diced
  • 3/4 cup olive oil
  • 1/2 small onion, minced
  • 6 large garlic cloves, minced
  • 4 sprigs fresh oregano (or 1/2 tsp. dried)
  • 1/2 tsp. salt


  1. In a large pot of salted boiling water, cook spaghetti according to package directions, about 8 to 10 minutes.
  2. Meanwhile, in a medium skillet add olive oil, onion, garlic, oregano, and salt. Warm over low heat. Remove from heat when oil begins to bubble and simmer, about 3 minutes.
  3. In the bottom of a colander large enough to drain pasta, add the tomatoes and zucchini. Place colander in clean sink.
  4. When pasta is cooked to your liking, pour it and the hot cooking water into colander over the veggies. Allow the water to drain over and past the veggies, and out of the colander, and then down the drain. The hot pasta will remain above the veggies. Let stand 1 minute.
  5. Transfer pasta and vegetables to serving bowl or platter. Pour olive oil mixture over pasta, toss to coat. Serve warm.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!