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–+ servings
Tomato Zucchini Pasta

Savory Tomato Zucchini Pasta in 20 Minutes or Less

A delightful Tomato Zucchini Pasta recipe that celebrates seasonal veggies, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fusilli Pasta or penne/rotini
For the Vegetables
  • 2 cups Zucchini sliced into bite-sized pieces
  • 1 cup Cherry Tomatoes halved
For the Sauce
  • 2 tablespoons Olive Oil or avocado oil
  • 1 cup Vegetable Broth or chicken broth
For the Flavor
  • ½ cup Parmesan Cheese omit for vegan option
  • 1 teaspoon Black Pepper
  • 1 teaspoon Fennel Seed
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Cayenne Pepper for extra heat

Equipment

  • large pot
  • large skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil, then add fusilli pasta and cook according to package directions until al dente.
  2. Heat olive oil in a skillet over medium heat. Sauté zucchini for 5–7 minutes until golden brown and slightly firm.
  3. In the same skillet, add cherry tomatoes, spices, and vegetable broth. Cover and cook for 5–7 minutes until blistered.
  4. Combine sautéed zucchini and pasta with blistered tomatoes, remaining broth, and Parmesan cheese. Toss over low heat for 2-3 minutes.
  5. Serve warm, drizzled with extra olive oil and garnished with fresh herbs and cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 56gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 420mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.

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