Tomato Zucchini Pasta

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:

  1. Cook the Pasta:
    • Begin by cooking the pasta al dente in boiling water, following the package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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