Description
Healthy Tomato Zucchini Pasta made with fresh vegetables, tender pasta, and simple pantry spices for a quick vegetarian dinner.
Ingredients
Scale
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz pasta
- 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
- 1 cup grated parmesan
- Fresh basil or parsley
- 1/2 teaspoon red pepper flakes
Instructions
- Cook pasta al dente according to package directions.
- Heat olive oil in a skillet and sauté zucchini until golden, then remove.
- Add cherry tomatoes, spices, and vegetable stock to the skillet and cook until blistered.
- Add zucchini, pasta, and parmesan, then stir and reheat briefly.
- Serve immediately with olive oil and extra parmesan.
Notes
- Use seasonal zucchini for best flavor.
- Reserve pasta water if needed to loosen the sauce.
- Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 20mg