Description
Experience the joy of a comforting bowl of Best Weeknight Tomato Zucchini Pasta – Homefoodkitchen, the perfect blend of fresh summer produce and quick preparation. This vibrant dish features fusilli pasta tossed with sautéed zucchini and ripe cherry tomatoes, all enhanced by aromatic spices and a sprinkle of parmesan cheese. Ideal for busy evenings or casual gatherings, this recipe is not only delicious but also customizable to suit your taste. In just 30 minutes, you can whip up a healthy meal that delights both kids and adults alike.
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
- Grated parmesan cheese for serving
Instructions
- Cook the fusilli pasta in salted boiling water according to package instructions until al dente.
- While pasta cooks, slice zucchinis into half-moons and halve the cherry tomatoes.
- In a skillet over medium heat, heat olive oil; add zucchini and sauté until tender (3-4 minutes). Add cherry tomatoes, garlic powder, fennel seed, vegetable broth, black pepper, and cayenne (if desired), cooking until veggies are soft (5-7 minutes).
- Drain the pasta and combine it with the sautéed vegetables in the skillet. Toss gently to mix.
- Serve topped with grated parmesan cheese and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 280g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg