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)
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 large skillet 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! ❤️
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