Fusilli with Tomato and Zucchini

Fusilli with Tomato and Zucchini


  • 8 oz of fusilli pasta
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 1 medium zucchini, cut into small cubes
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Pecorino Romano cheese


  1. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water. Drain pasta and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
  3. Add zucchini and cook for 2-3 minutes, until they begin to soften.
  4. Add cherry tomatoes, salt, and pepper. Cook until tomatoes start to burst.
  5. Add cooked pasta and reserved pasta water to the skillet and toss to coat pasta with the sauce.
  6. Remove skillet from heat and add the basil. Toss well.
  7. Plate the pasta and top with grated Pecorino Romano cheese
  8. Serve hot and enjoy!

Note: You can adjust seasoning to your taste and add extra vegetables as desired.

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