Description
This Best Weeknight Tomato Zucchini Pasta is a quick and flavorful dish that combines the freshness of cherry tomatoes and zucchini with the comforting taste of fusilli pasta, all coated in a cheesy, herb-infused sauce. Perfect for busy weeknights!
Ingredients
Fusilli Pasta:
- 8 oz fusilli pasta
Zucchini:
- 2 medium green zucchinis
Cherry Tomatoes:
- 2 cups whole cherry tomatoes
Seasonings and Others:
- 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
- Cook the Fusilli Pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the Zucchini
Dice zucchinis, sauté in olive oil until golden and tender. Set aside.
- Cook the Tomatoes with Spices
Cook cherry tomatoes, black pepper, fennel seed, garlic powder, cayenne pepper, and vegetable broth until blistered.
- Combine Pasta, Zucchini, and Cheese
Add zucchini, pasta, parmesan cheese to skillet. Reheat gently until cheese melts and pasta is coated.
- Finish and Serve
Serve pasta hot, drizzled with olive oil, extra parmesan, basil or parsley leaves, and chili flakes.
Notes
- You can adjust the spice level by increasing or decreasing the amount of cayenne pepper and chili flakes.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Tomato Zucchini Pasta, Fusilli Pasta, Vegetarian Pasta Recipe, Weeknight Dinner, Quick Pasta Dish
