Description
Indulge in the comforting flavors of the Best Weeknight Tomato Zucchini Pasta – Homefoodkitchen, a quick and delightful dish perfect for busy evenings. This vibrant pasta features tender zucchini and juicy cherry tomatoes, all tossed in a light olive oil sauce that brings summer’s bounty to your plate.
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 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 in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté sliced zucchinis for about 5 minutes until tender.
- Add cherry tomatoes, garlic powder, fennel seed, and black pepper; cook until tomatoes burst (about 5 minutes).
- Stir in vegetable broth and combine with cooked pasta, tossing well.
- Remove from heat and top with grated parmesan and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg