Description
This Best Weeknight Tomato Zucchini Pasta is a quick and delicious pasta dish featuring fusilli with sautéed zucchini, cherry tomatoes, parmesan, and herbs, creating a flavorful and satisfying meal for any day of the week.
Ingredients
Pasta
- 8 ounces fusilli pasta
Vegetables
- 2 medium green zucchinis
- 2 cups whole cherry tomatoes
- Fresh basil leaves or parsley leaves, for garnish
Oil and Liquids
- 2 tablespoons olive oil, plus additional for drizzling
- 1/4 cup vegetable broth, plus extra as needed
Cheese
- 1 cup parmesan cheese, grated, plus extra for serving
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon fennel seed
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper, optional
- 1/2 teaspoon crushed chili flakes, optional
Instructions
- Cook the Pasta: Boil salted water and cook fusilli until al dente. Drain and set aside.
- Sauté Zucchini: Dice zucchinis, sauté in olive oil until golden, then set aside.
- Cook Tomatoes: In the same skillet, cook cherry tomatoes with spices and broth until softened.
- Combine: Add zucchini, pasta, and parmesan to the skillet. Stir gently until cheese melts.
- Serve: Plate the pasta, drizzle with olive oil, sprinkle with parmesan, and garnish with herbs. Serve hot.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated parmesan for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 20mg
