Description
When cherry tomatoes burst with sweet juice and zucchini hits that golden edge in olive oil, you know you’re on the brink of something magical. This Tomato Zucchini Pasta is your weeknight hero—ready in under 30 minutes, loaded with garden goodness, and adaptable for any craving. Whether you’re feeding the family or treating yourself to a solo summer dinner, it delivers big flavor with little fuss.
Ingredients
• 2 medium zucchinis, sliced or diced
• 2 cups cherry tomatoes, halved
• 8 oz (220g) pasta (fusilli, penne, or spaghetti)
• 2 tbsp olive oil (extra virgin)
• 1 tsp garlic powder (or 1 clove fresh garlic, minced)
• 1 tsp black pepper
• 1 tsp fennel seeds (or dried basil/oregano)
• ¼ cup vegetable stock (or white wine/pasta water)
• ½ tsp cayenne (optional)
• 1 cup grated Parmesan (or nutritional yeast for vegan)
• Fresh basil or parsley, chopped
• ½ tsp chili flakes (optional)
Instructions
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Cook pasta in salted water. Reserve ½ cup pasta water before draining.
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Sauté zucchini in olive oil over medium heat for 4–5 minutes until golden. Don’t crowd the pan!
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Add tomatoes, garlic, pepper, fennel, and cayenne. Cook 3–4 minutes until tomatoes blister and release juices.
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Pour in vegetable stock and simmer 2 minutes to create a glaze.
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Toss in pasta and Parmesan off the heat. Add reserved water as needed to loosen sauce.
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Top with fresh herbs and chili flakes. Serve immediately.
Notes
• Salt and pat-dry zucchini before cooking for best texture.
• Use the reserved pasta water to keep things saucy.
• Finish with lemon zest or drizzle of chili oil for extra wow.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Calories: 390 Cal Per Serving
- Sodium: 320mg
- Fat: 15g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g