Description
A delightful pasta dish featuring sautéed zucchini and blistered cherry tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 230 g fusilli pasta
- 2 medium green zucchinis, diced
- 2 cups (300 g) whole cherry tomatoes
- 2 tablespoons olive oil
- 60 ml vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fennel seed
- 1 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 0.5 teaspoon crushed chili flakes (optional)
- 100 g parmesan cheese, grated
- Fresh basil or parsley leaves, for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fusilli and cook until al dente, about 8-10 minutes. Drain, reserving a splash of water, and set aside.
- Sauté the Zucchini: In a skillet, heat olive oil over medium heat. Add zucchini and sauté until golden and tender, about 5-7 minutes. Remove from skillet.
- Blister the Tomatoes: In the same skillet, add cherry tomatoes, black pepper, fennel seed, garlic powder, and vegetable broth. Cover and cook for 5-7 minutes until tomatoes blister and soften.
- Combine Ingredients: Push tomatoes aside and add sautéed zucchini, cooked pasta, and grated parmesan. Stir gently to combine, adding more broth if needed.
- Garnish and Serve: Serve hot, drizzled with olive oil and garnished with basil or parsley. Optional: add crushed chili flakes for heat.
Notes
Make this dish ahead for delightful leftovers. Substitute ingredients as needed based on availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg