Best Weeknight Tomato Zucchini Pasta Recipe
A quick and flavorful weeknight pasta dish featuring fusilli pasta tossed with sautéed zucchini, blistered cherry tomatoes, and grated parmesan cheese, finished with fresh herbs and optional spices for a delightful twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté, Boil, Simmer
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Fusilli Pasta:
- 8 oz fusilli pasta
Sautéed Zucchini:
- 2 medium green zucchinis
- 2 tbsp olive oil
Cherry Tomatoes with Spices:
- 2 cups whole cherry tomatoes
- 1 tsp garlic powder
- 1 tsp fennel seed
- 1/4 cup vegetable broth
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional)
Additional Ingredients:
- 1 cup parmesan cheese, grated
- Fresh basil or parsley leaves
- 1/2 tsp crushed chili flakes (optional)
Instructions
- Cook the Fusilli Pasta
Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente. Drain and set aside.
- Sauté the Zucchini
Dice zucchinis and sauté in olive oil until golden and tender. Set aside.
- Cook the Tomatoes with Spices
Cook cherry tomatoes, spices, and vegetable broth until blistered and softened.
- Combine Pasta, Zucchini, and Cheese
Add zucchini, pasta, and parmesan cheese to the skillet. Reheat gently, adding more broth if needed.
- Finish and Serve
Serve hot pasta drizzled with olive oil, extra parmesan, herbs, and chili flakes.
Notes
- You can customize the spice level by adjusting the amount of cayenne pepper and chili flakes.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 20mg
Keywords: pasta, zucchini, cherry tomatoes, vegetarian, weeknight dinner
