Description
Indulge in the warmth and comfort of Best Weeknight Tomato Zucchini Pasta – Homefoodkitchen, a delightful dish featuring fresh summer vegetables. This quick and easy recipe showcases tender zucchini and juicy cherry tomatoes, all tossed with fusilli pasta in just 30 minutes. Perfect for busy weeknights or relaxed gatherings, this versatile meal can be served hot or cold, allowing you to enjoy it as a main dish or a refreshing pasta salad. Customizable with your favorite herbs and spices, it’s guaranteed to be a hit with 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
- 1 cup grated parmesan cheese
- Fresh basil or parsley leaves
Instructions
- Cook the fusilli pasta in salted boiling water until al dente, then drain.
- In a skillet, heat olive oil over medium heat. Sauté sliced zucchinis and cherry tomatoes for 5-7 minutes until tender.
- Add garlic powder, fennel seed, black pepper, and optional cayenne pepper. Stir in vegetable broth for moisture.
- Combine the drained pasta with the sautéed vegetables and toss well.
- Remove from heat, mix in parmesan cheese, and garnish with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 410
- Sugar: 4g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 22mg