Tomato Zucchini Pasta

For a quick weeknight pasta everyone will enjoy, throw together this vegetarian pasta in less than 30 minutes. For unexpected company, it’s a perfect crowd pleaser, easy, healthy and beautiful.

  • 2 med Zucchini, diced
  • 2 tbs Olive oil
  • 2 cups Cherry tomatoes, cut in half
  • 8 oz Dried pasta, fusilli or penne
  • 1 tsp Garlic powder
  • 1 tsp Salt and pepper to taste
  • ¼ cup Vegetable broth
  • ½ tsp Red pepper flakes
  • 1 cup Fresh grated Parmesan cheese
  • 4 tbs Fresh basil, chopped

1. Cook pasta al dente in a pot of boiling water, according to package directions.

2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini and sauté until golden on the edges. Remove zucchini and set aside.

3. In the skillet, add cherry tomatoes, salt and pepper, garlic powder, red pepper flakes and broth. Cover pan and cook until tomatoes are blistered and soft, stirring occasionally.

4. To the skillet, add zucchini, cooked pasta and Parmesan cheese. Stir well and heat for a few minutes. You can add a bit of broth if needed to loosen the sauce.

5. Garnish with a drizzle of olive oil and a sprinkle of Parmesan and fresh basil.

Serves 4 | Time to Table 20-25 mins