Description
Tomato Zucchini Pasta is a vibrant, veggie-packed meal that’s bursting with fresh flavors and incredibly easy to prepare. It’s perfect for a quick weeknight dinner or as a satisfying meatless option.
Ingredients
- 8 oz fusilli pasta
- 2 medium green zucchinis
- 2 cups whole cherry tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp fennel seed
- 1/4 cup vegetable broth
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup parmesan cheese, grated
- Fresh basil or parsley leaves
- 1/2 tsp crushed chili flakes (optional)
Instructions
1. Cook Pasta: Boil the fusilli pasta according to the package directions. Drain and set aside.
2. Sauté Veggies: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and cook until slightly tender.
3. Add Tomatoes & Seasoning: Toss in the whole cherry tomatoes, garlic powder, fennel seed, black pepper, cayenne (if using), and crushed chili flakes. Cook for 4–5 minutes until the tomatoes blister.
4. Add Broth: Pour in the vegetable broth and let it simmer for 2–3 minutes.
5. Combine: Add the cooked pasta to the skillet and toss to coat with the sauce and veggies.
6. Finish: Stir in the grated parmesan cheese and mix until melted.
7. Serve: Garnish with fresh basil or parsley and serve warm.
Notes
Store properly in the refrigerator for up to 4 days. To maintain freshness, store the pasta and the zucchini-tomato mixture separately, combining them just before reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
- Cholesterol: 20