Description
Indulge in the comforting flavors of Best Weeknight Tomato Zucchini Pasta – Homefoodkitchen, a perfect dish for busy evenings or casual gatherings. This vibrant pasta combines fresh summer vegetables with fusilli pasta, creating a delightful meal that can be prepared in just 30 minutes. The garlic, fennel seed, and parmesan cheese bring out the best in the seasonal produce, making every bite a flavorful experience. Ideal as a main course or side dish, this recipe caters to any occasion while ensuring you enjoy a nutritious option packed with veggies.
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
Instructions
- Cook the fusilli in boiling salted water until al dente (about 8-10 minutes). Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté sliced zucchinis and cherry tomatoes with garlic powder and fennel seed for 5-7 minutes until tender.
- Add vegetable broth to the skillet, then mix in the cooked pasta along with black pepper and cayenne (if using).
- Remove from heat, top with grated parmesan cheese, garnish with fresh herbs, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 325
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 22mg