Description
A light yet satisfying pasta dish loaded with fresh cherry tomatoes and sautéed zucchini—perfect for quick weeknight dinners or summer garden harvests.
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
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup parmesan cheese, grated
- Fresh basil or parsley leaves
- 1/2 tsp crushed chili flakes (optional)
Instructions
- Bring a large pot of salted water to a boil, then add the fusilli pasta. Cook according to the package instructions until the pasta is al dente, about 8-10 minutes. Drain the pasta thoroughly and set it aside for later use.
- 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 the pieces are golden on the edges and tender, about 5-7 minutes. Transfer the sautéed zucchini to a plate and set aside.
- In the same skillet, add the cherry tomatoes, black pepper, fennel seed, garlic powder, cayenne pepper (if using), and 1/4 cup vegetable broth. Cover the skillet with a lid and cook over medium heat, stirring regularly, until the tomatoes are blistered and softened but still retain some shape, about 5-7 minutes.
- Push the blistered tomatoes to one side of the skillet. Add the cooked zucchini from Step 2, cooked fusilli pasta from Step 1, and grated parmesan cheese to the pan. Stir everything together and reheat gently for 2-3 minutes, mixing until the cheese is melted and the pasta is evenly coated. If the sauce seems thick, add a splash more vegetable broth to loosen it.
- Serve the hot pasta immediately on plates or in bowls. Drizzle with a bit of olive oil, sprinkle extra grated parmesan over the top, and garnish with fresh basil or parsley leaves. If you like a little heat, dust with crushed chili flakes.
Notes
Don’t overcook the zucchini—keep it slightly crisp. Save pasta water for a creamier sauce, and let tomatoes burst naturally for maximum flavor.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 10g
- Sodium: 700mg
- Fat: 43g
- Saturated Fat: 15g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 40mg
Keywords: pasta, zucchini, tomato, summer vegetables, quick dinner