Can I Use Another Type of Pasta?

Yes, absolutely. Fusilli works great, but penne, rotini, bow tie, whole wheat, and chickpea pasta all work well too.

Is This Pasta Recipe Vegetarian?

Yes, this Best Weeknight Tomato Zucchini Pasta stays vegetarian when made with vegetable broth and parmesan.

Can I Use Regular Tomatoes Instead of Cherry Tomatoes?

Yes. Chopped regular tomatoes or canned diced tomatoes both work if cherry tomatoes are unavailable.

How Spicy Is This Recipe?

The spice level stays mild unless you add cayenne or chili flakes. So, you can easily adjust the heat to your taste.

Can I Add Protein to This Pasta?

Definitely. Grilled chicken, shrimp, white beans, or Italian sausage pair very well with this pasta.

Best Weeknight Tomato Zucchini Pasta Easy Summer Dinner

Name: Best Weeknight Tomato Zucchini Pasta Easy Summer Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz fusilli pasta; 2 medium green zucchinis, diced; 2 cups whole cherry tomatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp fennel seeds; 1/4 cup vegetable broth, plus extra if needed; 1 tsp ground black pepper; 1/2 tsp cayenne pepper, optional; 1 cup grated parmesan cheese; Fresh basil or parsley leaves; 1/2 tsp crushed chili flakes, optional; Extra olive oil and parmesan for serving

Description

Fresh, colorful, and ready in about 30 minutes, this Best Weeknight Tomato Zucchini Pasta brings together juicy cherry tomatoes, tender zucchini, parmesan cheese, and fusilli pasta in a light yet satisfying summer dinner.

Ingredients

Scale

8 oz fusilli pasta

2 medium green zucchinis, diced

2 cups whole cherry tomatoes

2 tbsp olive oil

1 tsp garlic powder

1 tsp fennel seeds

1/4 cup vegetable broth, plus extra if needed

1 tsp ground black pepper

1/2 tsp cayenne pepper, optional

1 cup grated parmesan cheese

Fresh basil or parsley leaves

1/2 tsp crushed chili flakes, optional

Extra olive oil and parmesan for serving

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Instructions

1. Boil salted water and cook the fusilli until al dente, about 8 to 10 minutes. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Cook the diced zucchini for 5 to 7 minutes until lightly browned and tender, then remove from the pan.

3. In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper if using, and vegetable broth. Cover and cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and release juices.

4. Return the zucchini to the skillet along with the cooked pasta and parmesan cheese. Stir over low heat for 2 to 3 minutes until the cheese melts and coats the pasta evenly. Add extra broth if needed to loosen the sauce.

5. Serve warm with extra parmesan, olive oil, basil or parsley, and chili flakes if desired.

Notes

Do not overcook the zucchini or it may become mushy. Keep it slightly firm.

Salt the pasta water well for better flavor.

Do not rinse the pasta after cooking because the starch helps the sauce cling better.

Add a splash of pasta water or broth for a smoother sauce.

Cook tomatoes until softened but not completely broken down for the best texture.

Best served immediately while hot.

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the microwave or in a skillet with a little water or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Summer Veggies Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200 to 225
Sugar: 5 g
Sodium: 350 mg
Fat: 10 to 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 to 25 g
Fiber: 3 g
Protein: 8 to 9 g
Cholesterol: 15 mg