Healthy Tomato Zucchini Pasta (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis, diced
02 -
2 cups cherry tomatoes
03 -
Fresh basil or parsley, chopped
→ Dry Ingredients
04 -
8 oz (220g) pasta (e.g., fusilli)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon black pepper
07 -
1 teaspoon fennel seeds
08 -
1/2 teaspoon cayenne pepper (optional)
09 -
1/2 teaspoon pepper chili flakes (optional)
→ Cooking Ingredients
10 -
2 tablespoons olive oil
11 -
1/4 cup vegetable stock
12 -
1 cup grated parmesan
# Instructions:
01 -
Boil water in a large pot and cook the pasta al dente according to package instructions.
02 -
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced zucchini until golden on the edges, stirring occasionally. Remove the zucchini and set aside.
03 -
In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover the skillet with a lid and cook until the tomatoes are blistered, stirring occasionally.
04 -
Push the tomatoes to the side of the pan. Add the sautéed zucchini, cooked pasta, and grated parmesan. Stir everything together and heat for 2–3 minutes. Add more vegetable stock if the mixture is too dry.
05 -
Serve the tomato zucchini pasta immediately with a drizzle of olive oil and extra parmesan, if desired.
# Notes:
01 -
For a heartier dish, add cooked shrimp or rotisserie chicken to this pasta.