Description
Indulge in the comforting flavors of the Best Weeknight Tomato Zucchini Pasta from Homefoodkitchen. This quick and nutritious dish combines fresh summer vegetables like zucchinis and cherry tomatoes with fusilli pasta, making it a perfect choice for busy weeknights or casual gatherings. With vibrant garlic and fennel notes, it’s not just a meal; it’s an experience that showcases the season’s best produce. Whether you’re cooking for your family or prepping meals for the week, this pasta dish is versatile, healthy, and sure to please everyone at the table.
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
- Grated parmesan cheese and fresh herbs for topping
Instructions
- Cook the fusilli in salted boiling water until al dente. Drain and set aside.
- Slice zucchinis into half-moons and rinse cherry tomatoes.
- In a skillet over medium heat, sauté zucchini in olive oil until tender. Add cherry tomatoes, garlic powder, fennel seeds, vegetable broth, black pepper, and optional spices. Cook until tomatoes begin to burst.
- Combine drained pasta with sautéed vegetables in the skillet, mixing gently.
- Serve topped with grated parmesan cheese and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg