Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
12 oz (340g) pasta (fusilli or penne works best)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (red, yellow, or green), sliced
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 can (15 oz) coconut milk
Jamaican jerk seasoning
Salt and black pepper to taste
½ cup grated Parmesan cheese (optional for a creamier sauce)
Fresh cilantro or parsley for garnish
Lime wedges for serving
🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).