Description
Indulge in the comfort of Best Weeknight Tomato Zucchini Pasta – Homefoodkitchen, a delightful dish that showcases the vibrant flavors of summer vegetables. In just 30 minutes, you can create a quick, flavorful meal that’s perfect for busy weeknights or casual gatherings with friends. This pasta dish features tender zucchini and juicy cherry tomatoes, all tossed together with aromatic spices and topped with freshly grated parmesan cheese. Whether you’re looking for a satisfying vegetarian option or a versatile base for added protein, this recipe fits the bill while ensuring a healthy and delicious meal everyone will love.
Ingredients
Scale
- 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 cup parmesan cheese, grated
Instructions
- Cook the fusilli pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add sliced zucchini and cherry tomatoes; sauté for 5–7 minutes until softened.
- Stir in garlic powder, fennel seed, ground black pepper, and optional cayenne pepper. Add vegetable broth and cook for another 3–4 minutes.
- Toss the cooked pasta into the skillet with the vegetable mixture until well combined.
- Remove from heat; stir in grated parmesan cheese and garnish with fresh basil or parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg