Tomato Zucchini Pasta with Qetoe Fusilli
Ingredients
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 200g Qetoe Fusilli
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock (plus more if needed)
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup grated Parmesan cheese
- Fresh basil or parsley (for garnish)
- 1/2 teaspoon chili flakes (optional, for spice)
Instructions
-
Cook the Qetoe Fusilli:
Bring a large pot of salted water to a boil. Add the Qetoe Fusilli and boil for 3 minutes. Drain and set aside. -
Sauté the Zucchini:
Heat 2 tablespoons of 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 on a plate. -
Blister the Tomatoes:
In the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper (if using), and vegetable stock. Cover with a lid and cook until the tomatoes are blistered and soft, stirring occasionally to prevent sticking. -
Combine Everything:
Push the tomatoes to one side of the skillet. Add the cooked zucchini, Qetoe Fusilli, and Parmesan cheese. Stir everything together to coat the pasta evenly in the sauce. If needed, add a splash of vegetable stock to loosen the sauce. -
Serve:
Transfer the pasta to serving plates or bowls. Drizzle with a bit of olive oil, sprinkle with additional Parmesan cheese, and garnish with fresh basil or parsley. If you like a little heat, top with chili flakes. -
Enjoy:
Serve immediately and enjoy your flavorful and low-carb Qetoe Fusilli pasta! ❤️
Tips:
- Boiling Qetoe Fusilli for just 3 minutes ensures it remains al dente and retains its texture.
- For extra protein, add grilled chicken, shrimp, or tofu.
- Roast the cherry tomatoes for a sweeter, richer flavor.
This quick and healthy recipe pairs the low-carb benefits of Qetoe Fusilli with fresh, vibrant ingredients for a meal that’s both satisfying and guilt-free!
