Healthy Tomato Zucchini Pasta
This healthy tomato zucchini pasta is light, fresh, and full of flavor. Perfect for a quick and satisfying meal any time of year.
Ingredients
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz 220g pasta (fusilli or any short pasta)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp fennel seeds
- ¼ cup vegetable stock
- ½ tsp cayenne pepper optional
- ½ tsp chili flakes optional
- 1 cup grated parmesan cheese
- Fresh basil or parsley to garnish
Instructions
Cook the Pasta
- Bring a pot of salted water to a boil and cook pasta al dente according to package instructions. Drain and set aside.
Sauté the Zucchini
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced zucchini and sauté until golden on the edges, about 6–8 minutes. Stir occasionally, then remove from the skillet and set aside.
Make the Tomato Base
- In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover and cook for 6–8 minutes, stirring occasionally, until the tomatoes blister and start to release their juices.
Combine Everything
- Push the tomatoes to the side of the skillet. Add the sautéed zucchini, cooked pasta, and grated parmesan. Stir everything together until well combined. Cook for 2–3 more minutes, adding a splash of vegetable stock if needed to loosen the sauce.
Serve and Garnish
- Serve immediately, topped with a drizzle of olive oil, more parmesan cheese, and fresh chopped basil or parsley.