When you need a simple, healthy pasta that works perfectly for lunch or dinner, this Tomato Zucchini Pasta delivers. Fresh zucchini adds texture and nutrition, while cherry tomatoes create a naturally sweet, juicy sauce. Finished with parmesan and herbs, this vegetarian pasta comes together quickly and is great for meal prep or work lunches.
Ingredients
| Ingredient | Amount |
|---|---|
| Zucchini | 2 medium |
| Cherry tomatoes | 2 cups |
| Pasta (fusilli or similar) | 8 oz |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Vegetable stock | ¼ cup |
| Cayenne pepper | ½ teaspoon (optional) |
| Parmesan cheese, grated | 1 cup |
| Fresh basil or parsley | To taste |
| Red pepper flakes | ½ teaspoon (optional) |
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Healthy tomato zucchini pasta made with fresh vegetables, parmesan, and herbs. Easy vegetarian pasta ready in under 30 minutes.
Ingredients
2 medium zucchinis
2 cups cherry tomatoes
8 oz pasta
2 tbsp olive oil
1 tsp garlic powder
1 tsp black pepper
1 tsp fennel seeds
1/4 cup vegetable stock
1/2 tsp cayenne pepper (optional)
1 cup grated parmesan
Fresh basil or parsley
1/2 tsp red pepper flakes (optional)
Instructions
1. Cook pasta until al dente.
2. Sauté zucchini until golden.
3. Blister tomatoes with seasoning and stock.
4. Combine zucchini, pasta, and parmesan.
5. Reheat and serve with herbs.
Notes
Perfect for work lunches.
Add beans for extra protein.
Serve fresh or reheated.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Step-by-Step Instructions and Helpful Tips
Step 1
Cook the pasta in a pot of boiling salted water until al dente, following the package instructions. Reserve a small amount of pasta water before draining.
Helpful tip: Al dente pasta holds up better when reheated for lunch.
Step 2
Heat olive oil in a large skillet over medium heat. Add the diced zucchini and sauté until golden on the edges, stirring occasionally. Remove the zucchini from the skillet and set aside.
Helpful tip: Let the zucchini brown slightly for extra flavor.
Step 3
In the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper if using, and vegetable stock. Cover and cook until the tomatoes blister and soften, stirring regularly.
Helpful tip: Blistered tomatoes create a light natural sauce.
Step 4
Push the tomatoes to one side of the skillet and add the cooked zucchini, pasta, and grated parmesan. Stir everything together and reheat for a couple of minutes, adding a splash of vegetable stock if needed.
Helpful tip: Add liquid gradually to keep the pasta glossy, not watery.
Step 5
Serve immediately with fresh herbs, an extra drizzle of olive oil, and more parmesan if desired.
Conclusion
This Healthy Tomato Zucchini Pasta is proof that simple ingredients can make a delicious, satisfying meal. Light yet filling, it’s perfect for work lunches, quick dinners, or anytime you want a fresh vegetarian pasta ready in under 30 minutes.
Frequently Asked Questions
Is this pasta good for meal prep?
Yes, it stores well and reheats nicely.
Can I use another pasta shape?
Absolutely, penne, rotini, or farfalle work well.
Is this recipe vegan?
Use a vegan parmesan substitute to make it vegan.
Can I add protein?
Chickpeas or white beans are great vegetarian options.