Description
Tomato Zucchini Pasta is the ultimate weeknight hero—quick, healthy, and packed with fresh veggies like zucchini and cherry tomatoes. This satisfying vegetarian dish features a light tomato sauce and grated parmesan, all ready in just 25 minutes. It’s perfect for busy nights when you want something nourishing and flavorful without the fuss.
Ingredients
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2 medium zucchinis (about 300g)
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2 cups (300g) cherry tomatoes
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220g (8 oz) pasta (fusilli recommended)
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2 tablespoons (30ml) olive oil
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1 teaspoon (3g) garlic powder
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1 teaspoon (2g) black pepper
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1 teaspoon (2g) fennel seeds
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60ml (1/4 cup) vegetable stock
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1/2 teaspoon (1g) cayenne pepper (optional)
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1 cup (90g) grated parmesan
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Fresh basil or parsley, to taste
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1/2 teaspoon (1g) chili flakes (optional)
Instructions
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Boil salted water and cook pasta until al dente. Drain and set aside.
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In a large skillet, heat olive oil. Sauté diced zucchinis for 5–6 minutes until golden. Remove and set aside.
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In the same pan, cook cherry tomatoes with garlic powder, black pepper, fennel seeds, cayenne, and stock. Cover and simmer for 6–7 minutes until tomatoes burst.
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Add zucchini and pasta back to the skillet. Stir in parmesan. Cook for 2–3 more minutes.
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Serve hot, garnished with fresh herbs, more parmesan, and optional chili flakes.
Notes
Don’t overcook zucchini for best texture.
Sub grape or Roma tomatoes if needed.
Reserve pasta water can be used to loosen the sauce.
Use nutritional yeast for a dairy-free version.
Add grilled chicken, tofu, or chickpeas for protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired