Description
Tomato Zucchini Pasta is a fresh, colorful, and quick vegetarian dinner featuring blistered cherry tomatoes, sautéed zucchini, and parmesan over perfectly cooked pasta.
Ingredients
• 2 medium zucchinis
• 2 cups cherry tomatoes
• 8 oz (220g) pasta (fusilli or preferred)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1/4 cup vegetable stock
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup grated parmesan
• Fresh basil or parsley (for garnish)
• 1/2 teaspoon chili flakes (optional)
Instructions
1. Cook pasta al dente according to package instructions. Drain and set aside.
2. In a skillet, sauté diced zucchini in olive oil until golden. Remove and reserve.
3. In the same skillet, cook cherry tomatoes with seasonings and stock until soft.
4. Stir in zucchini, pasta, and parmesan. Toss to combine and reheat.
5. Serve hot with fresh herbs and additional parmesan.
Notes
– Use gluten-free pasta if needed.
– Add chickpeas or grilled chicken for extra protein.
– Adjust spice level with more or less chili or cayenne.
– Store up to 3 days; reheat with a splash of broth.
– Avoid freezing due to zucchini texture.
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: Italian