Healthy Tomato Zucchini Pasta Recipe

Introduction

This Healthy Tomato Zucchini Pasta is a light and flavorful dish perfect for a quick weeknight dinner. Combining fresh vegetables, aromatic spices, and cheesy parmesan, it offers a satisfying meal that’s both nutritious and delicious.

Ingredients

• 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 pepper chili flakes (optional)

Instructions

1. Step 1: Cook pasta al dente in a pot of boiling water, following the package directions. Drain and set aside.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté diced zucchini until golden on the edges, stirring occasionally. Remove zucchini to a plate and set aside.
3. Step 3: In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, Cayenne pepper if using, and vegetable stock. Cover with a lid and cook until tomatoes are blistered, stirring regularly.
4. Step 4: Push the tomatoes to one side of the pan and add the cooked zucchini, pasta, and grated parmesan. Stir well and reheat for a couple of minutes, adding a little vegetable stock if the mixture seems dry.
5. Step 5: Serve immediately, garnished with fresh basil or parsley, a drizzle of olive oil, and extra parmesan if desired. Enjoy!

Tips & Variations

• Try swapping fusilli with penne or farfalle for a different texture.
• For a vegan version, omit the parmesan or use a plant-based alternative.
• Add a handful of toasted pine nuts for extra crunch and flavor.
• If you prefer more heat, increase the amount of Cayenne pepper or chili flakes gradually.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of vegetable stock or water to loosen the sauce if needed. This dish is best enjoyed fresh but can be reheated successfully for later meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with yellow squash, bell peppers, or even eggplant depending on your preference and availability.

Is this pasta suitable for a gluten-free diet?

To make this recipe gluten-free, simply use gluten-free pasta instead of regular wheat-based pasta. The rest of the ingredients are naturally gluten-free.

Healthy Tomato Zucchini Pasta Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

A vibrant and healthy tomato zucchini pasta that combines tender sautéed zucchini and blistered cherry tomatoes with garlic and fennel seed flavors, tossed with al dente fusilli and topped with parmesan and fresh herbs. This quick and nutritious dish offers a perfect balance of freshness and comforting pasta goodness, ideal for a light weeknight dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis, diced
• 2 cups cherry tomatoes
• Fresh basil or parsley, for garnish

Pasta & Liquids

• 8 oz (220g) fusilli pasta
• 1/4 cup vegetable stock
• 2 tablespoons olive oil

Seasonings & Spices

• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon pepper chili flakes (optional)

Cheese

• 1 cup grated parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until al dente. Drain and set aside.
2. Sauté Zucchini: Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced zucchini and sauté until golden along the edges, stirring occasionally with a wooden spoon. Once cooked, transfer the zucchini to a plate and keep aside.
3. Cook the Tomatoes: In the same skillet, add the cherry tomatoes along with black pepper, fennel seeds, garlic powder, cayenne pepper if using, and vegetable stock. Cover the skillet with a lid and cook until the tomatoes are blistered, stirring regularly to prevent sticking.
4. Combine Ingredients: Push the blistered tomatoes to one side of the pan, then add the cooked zucchini, cooked pasta, and grated parmesan cheese. Stir well to combine all ingredients evenly. Reheat the mixture for a couple of minutes, adding a little more vegetable stock if needed to loosen the sauce.
5. Serve: Plate the tomato zucchini pasta immediately. Drizzle with a bit more olive oil, sprinkle extra parmesan and fresh basil or parsley as garnish, and add chili flakes if desired for an extra kick. Enjoy your wholesome meal!

Notes

• For a vegan version, substitute parmesan with a plant-based cheese or nutritional yeast.
• Use gluten-free pasta to make this recipe gluten-free.
• If fresh herbs aren’t available, dried basil or parsley can be used, though fresh is preferred for best flavor.
• Adjust cayenne pepper and chili flakes to your spice preference or omit for a milder dish.
• Serve with a side salad or crusty bread for a complete meal.

Keywords: healthy pasta, tomato zucchini pasta, vegetarian pasta recipe, quick dinner, Italian pasta dish