Begin by boiling a large pot of salted water. Once boiling, add the fusilli pasta and cook until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Add the diced zucchinis and sauté for 5-7 minutes until golden and tender.

In the same skillet, add the cherry tomatoes, black pepper, fennel seed, garlic powder, cayenne pepper, and vegetable broth. Cook covered for 5-7 minutes until tomatoes blister.

Add the sautéed zucchini, drained fusilli, and parmesan cheese into the skillet. Stir gently for 2-3 minutes until cheese melts and coats the pasta.

Serve immediately, drizzling with olive oil and garnishing with fresh basil or parsley leaves.