Summer is the perfect time to enjoy fresh vegetables, and what better way to do so than with a delicious Tomato Zucchini Pasta? This recipe is simple, quick, and bursting with flavors, making it an ideal choice for a light yet satisfying meal.
You’ll need:
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper (optional)
- 1 cup grated parmesan
- Fresh basil or parsley
- 1/2 teaspoon chili flakes (optional)
To make:
- Cook the Pasta:
- Begin by cooking the pasta al dente in boiling water, following the package directions. Drain and set aside.
- Sauté the Zucchini:
- Dice the zucchini and heat two tablespoons of olive oil in a large skillet over medium heat.
- Sauté the diced zucchini until golden on the edges, stirring occasionally with a wooden spoon.
- Once cooked, remove the zucchini from the skillet and set it aside on a plate.
- Cook the Tomatoes:
- Using the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, and Cayenne pepper (if using). Pour in the vegetable stock and cover the skillet with a lid.
- Cook the tomatoes until they are blistered, stirring regularly.
- Combine Ingredients:
- Push the tomatoes to one side of the skillet and add the cooked zucchini, pasta, and grated parmesan.
- Stir everything together and reheat for a couple of minutes, adding more vegetable stock if necessary to keep the mixture moist.
- Serve:
- Serve the tomato zucchini pasta immediately, drizzling olive oil on top and adding more parmesan if desired.
- Garnish with fresh basil or parsley and a sprinkle of chili flakes for an extra kick.
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