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Best Weeknight Tomato Zucchini Pasta Recipe

Best Weeknight Tomato Zucchini Pasta Recipe
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★★★★★

5.2 from 22 reviews

This Best Weeknight Tomato Zucchini Pasta is a quick, flavorful, and healthy dish perfect for busy evenings. Combining tender sautéed zucchini, blistered cherry tomatoes spiced with fennel and cayenne, and al dente fusilli pasta tossed in parmesan cheese, it’s a comforting yet light vegetarian meal that comes together in under 30 minutes.

Ingredients

Scale

Pasta

  • 8 oz fusilli pasta

Vegetables and Sauce

  • 2 medium green zucchinis
  • 2 cups whole cherry tomatoes
  • 1/4 cup vegetable broth

Seasonings and Oils

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp fennel seed
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp crushed chili flakes (optional)

Cheese and Garnish

  • 1 cup parmesan cheese, grated
  • Fresh basil or parsley leaves
  • Extra olive oil for drizzling
  • Extra parmesan cheese for serving

Instructions

  1. Cook the Fusilli Pasta: Bring a large pot of salted water to a boil, then add the fusilli pasta. Cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta thoroughly and set aside for later use.
  2. Sauté the Zucchini: While the pasta cooks, dice the zucchinis into bite-sized pieces. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced zucchini and sauté, stirring occasionally, until they are golden on the edges and tender, about 5-7 minutes. Transfer the sautéed zucchini to a plate and set aside.
  3. Cook the Tomatoes with Spices: In the same skillet, add the cherry tomatoes, ground black pepper, fennel seed, garlic powder, cayenne pepper (if using), and 1/4 cup vegetable broth. Cover the skillet and cook over medium heat, stirring regularly, until the tomatoes are blistered and softened but still hold some shape, about 5-7 minutes. This process allows the tomatoes to release their juices and create a flavorful sauce base.
  4. Combine Pasta, Zucchini, and Cheese: Push the blistered tomatoes to one side of the skillet. Add the cooked zucchini, cooked fusilli pasta, and grated parmesan cheese to the pan. Stir well and gently reheat for 2-3 minutes until the cheese melts and coats the pasta evenly. If the sauce is too thick, add a splash of additional vegetable broth to loosen it so it clings to the pasta.
  5. Finish and Serve: Serve the hot pasta immediately on plates or in bowls. Drizzle with extra olive oil, sprinkle with extra grated parmesan cheese, and garnish with fresh basil or parsley leaves. Optionally, sprinkle crushed chili flakes for a bit of heat. Enjoy your flavorful and quick weeknight meal!

Notes

  • For a vegan version, substitute parmesan with a vegan cheese alternative or nutritional yeast.
  • You can use any type of short pasta if fusilli is unavailable.
  • The cayenne pepper and chili flakes are optional; adjust the spice level to your preference.
  • Fresh garlic can be used instead of garlic powder for a stronger flavor.
  • Adding more vegetable broth helps create a saucier pasta, so adjust broth quantities based on desired sauce consistency.
  • Leftover pasta can be refrigerated and enjoyed within 2 days; reheat gently before serving.

Nutrition

Keywords: tomato zucchini pasta, weeknight pasta, vegetarian pasta recipe, quick pasta dinner, fusilli recipes

Find it online: https://leofoster.com/best-weeknight-tomato-zucchini-pasta-recipe/