Healthy Tomato Zucchini Pasta is the perfect quick and easy weeknight meal. Filled with fresh vegetables this vegetarian pasta recipe is sure to be a hit with the whole family. Ready in under 30 minutes!
by Christina Cherrier–Apr 22, 2024
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Home/Cook / / main dish recipes / Vegetarian recipe / Healthy Tomato Zucchini Pasta
By Christina Cherrier
Apr 22, 2024
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Healthy tomato zucchini pasta recipe – A delicious and healthy meal that can be made in under 30 minutes. This vegetarian tomato zucchini pasta recipe is a great way to use up extra zucchini and tomatoes that you have on hand, and it’s packed with flavor and nutrients. Grilled zucchini, cherry tomatoes, pasta, spices, and a generous handful of parmesan make it an easy and quick dinner to whip up on busy weeknights. Everyone will love it. Enjoy!
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Ingredients list for theTomato Zucchini Pasta Recipe
- 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 Peper chili flakes ( optional)
Photo credit: © Eatwell101.com
Tomato zucchini pasta recipe
This healthyzucchini tomato pasta recipeloads up on veggies and is super easy to make.Ready in under 30 minutes, it‘s the perfect go–to meal for busy weeknights.
To make the tomato zucchini pasta
Sauté the zucchini with olive oil until golden on the edges, then remove to a plate. Cook cherry tomatoes with spices and vegetable stock, then add zucchini back to the pan, along with cooked pasta. Give a good stir, and add parmesan right before serving. Easy! Check the detailed instructions below to make the tomato zucchini pasta.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make the tomato zucchini pasta recipe:
1.Cook pasta al dente in a pot of boiling water, according to package directions.
2. Add two tablespoons of olive oil to a largeskillet on medium heat. Sauté the diced zucchini until golden on the edges, stirring from time to time with a wooden spoon. Remove the zucchini to a plate and set aside.
3. Still in the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, Cayenne pepper (if using), vegetable stock, and cover with a lid. Cook the tomatoes until they are blistered, stirring regularly with a wooden spoon.
4. Push the tomatoes on the side of the pan and add cooked zucchini, cooked pasta, and parmesan. Give a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary.
5. Serve the tomato zucchini pasta immediately with a drizzle of olive oil and more parmesan if you like. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the tomato zucchini pasta recipe
- Add your favorite protein to the pasta if you want to make it more substantial: shrimp, rotisserie chicken, you name it!
How to keep the tomato zucchini pasta leftovers
You can keep the tomato zucchini pasta leftovers for up to 3 days in an airtight container in your refrigerator. Reheat in a pan or microwave with a few drops of water to loosen the sauce.
More pasta recipes
- 26 Best Healthy Pasta Recipes
- Tomato Spinach Sausage Pasta Recipe
- Beef Pasta in Tomato Sauce {Beef Ragu Pasta}
- Parmesan Spinach Mushroom Pasta Skillet
- Garlic Butter Parmesan Pasta
Photo credit: © Eatwell101.com
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Lébrondae
2024-04-26 07:38:46
Love, love the recipe. Most definitely will cook again. Thank you for sharing this recipe
Patti
2024-02-20 13:43:27
good but not a fan of the fennels seeds or the cayenne pepper. I will make again but change up the spices.
Jacque
2023-09-13 18:25:02
I added lean ground beef to the recipe and it was delicious!!
Kourtney
2023-08-26 20:38:46
This recipe is easy and uses summer produce from the garden, but I did find it to be pretty bland. I even added fresh basil from the garden, but it wasn't enough of a flavour punch. Might add pesto or sundried tomatoes next time.
Allyson
2023-07-05 22:08:07
I misread the recipe a couple times. I didn't remove the squash and I added 1 cup of broth. I scooped out some broth and cooked on high to cook off any extra liquid. It ended up every tasty though. I chose orzo pasta and it was perfect.
See more reviews
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