Ingredients
2 medium zucchinis, diced
2 cups cherry tomatoes
8 oz (220g) fusilli pasta
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon fennel seeds
1/4 cup vegetable stock (plus extra if needed)
1/2 teaspoon cayenne pepper, optional
1 cup grated parmesan
Fresh basil or parsley, for garnish
1/2 teaspoon chili flakes, optional
Instructions
- Cook the pasta al dente in boiling water according to the package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced zucchini until golden on the edges, stirring occasionally. Remove zucchini and set aside.
- In the same skillet, add cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover and cook until tomatoes are blistered, stirring regularly.
- Push tomatoes to one side of the skillet. Add cooked zucchini, drained pasta, and grated parmesan. Stir well and cook for 2–3 minutes until everything is combined and heated through. Add extra vegetable stock if needed.
- Garnish with fresh basil or parsley and serve warm.
Notes
- For a vegan version, replace parmesan with nutritional yeast or plant-based cheese.
- Use gluten-free pasta for a gluten-free variation.
- Add more vegetables like spinach, mushrooms, or bell peppers for extra nutrients.
- Increase chili flakes or cayenne pepper for a spicier kick.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
