Easy Tomato Zucchini Pasta for a Fresh Weeknight Win
This Tomato Zucchini Pasta is a quick, fresh, and delicious meal perfect for busy weeknights.
Equipment
- Large pot
- large skillet
- Measuring Cups
- Measuring Spoons
Ingredients
For the Pasta
- 8 oz Fusilli Pasta Can substitute with penne or rotini
For the Vegetables
- 2 cups Zucchini Diced; sauté until just tender
- 2 cups Cherry Tomatoes Add at the end to retain sweetness
For the Sauce
- 2 tablespoon Olive Oil Can substitute with avocado oil
- 1 cup Vegetable Broth Can use chicken broth for non-vegetarian option
For the Finish
- ½ cup Grated Parmesan Cheese Use nutritional yeast for vegan option
- to taste Seasonings Black pepper, fennel seed, garlic powder, cayenne pepper
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add diced zucchini and sauté for 5-7 minutes until golden and tender. Set aside.
- In the same skillet, add cherry tomatoes and seasonings. Pour in vegetable broth and cover. Cook for 5-7 minutes until tomatoes blister.
- Combine sautéed zucchini, cooked fusilli, and grated Parmesan cheese. Toss gently and heat for 2-3 minutes, adding reserved pasta water as needed.
- Serve immediately with a drizzle of olive oil and garnish with fresh herbs. Optionally sprinkle with crushed chili flakes.
Notes
Serve alongside a refreshing salad or warm garlic bread for a complete meal.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 360mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg
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