One Pot Zucchini Pasta
One Pot Zucchini Pasta is an easy, light and healthy meal made from summer’s finest produce. It’s vegan and gluten-free + it comes together in less than 20 minutes!
Say hello to summer in a pot!
Spiralized zucchini noodles, perfectly ripe juicy tomatoes, fresh basil, savory garlic and vibrant red onion.
What’s that saying? Eat the rainbow? Yeah, I think we’ve got that covered.
Okay, so I forgot blue.
SO LISTEN. This meal is not only ridiculously simple, light AND healthy but it’s also bursting with flavor from all of the fresh seasonal produce.
Like tomatoes! They’re especially amazing right now. We’ve been growing some small cherry tomatoes in our garden but the local heirloom varieties have been really taking the cake. They’re so juicy and the flavor is just unbelievably good. I’ve been making tempeh BLT’s with every chance I get.
I’ve also been on a bit of a zucchini kick lately so be prepared for a few more green recipes coming your way soon. This one is definitely the easiest and I know you guys like easy as much as I do so I couldn’t wait to share it with you!
The hardest part is spiralizing the zucchini and if you already happen to have a spiralizer then you know it’s no biggie.
I bought my mom this one for Mother’s Day (the same one I have) and I know she still hasn’t opened it yet so I’m hoping this recipe will be easy enough to inspire her to give it a try. We’ll see!
So once you have your zoodles all ready to go, all you have to do is sauté the garlic and onion in a little bit of extra virgin oil so that it’s infused with delicious garlicky flavor.
Then you add the zoodles, the tomatoes, and some seasoning and let them cook for just a few minutes- they don’t take long at all!
Top it off with some fresh basil and possibly some parmesan cheese (totally optional if you’re dairy-free) and voila! Dinner is served.
It’s a great way to pack in lots of veggies for dinner and, seeing how most of the produce is currently in season, it’s an affordable option too.
I personally like to top it with parmesan for a little protein and then serve it with a side salad and a glass of crisp white wine. Mmm…summer perfection!
However, if you’re trying to avoid dairy, feel free to omit the parmesan cheese. I’ve tried it without and it still has plenty of flavor. I would just eat it with a side salad topped with nuts and/or seeds for more protein.
I hope you love this one, friends! Let me know if you end up trying it by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. It always makes my day! :)
One Pot Zucchini Pasta
Prep Time: 10
Cook Time: 10
Total Time: 20
2 pounds zucchini (approx. 4-5 large zucchini), spiralized
1 pint cherry tomatoes, halved
1 large red onion (or two small), thinly sliced
4 garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 cup fresh basil
salt & pepper to taste
1/2 teaspoon crushed red pepper (optional)
shredded parmesan for topping (optional)
Start by warming the olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.
Next add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and allow to cook for 2 minutes, stirring halfway through.
Add the tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs to toss the noodles so that they cook evenly and I also like them a little firm. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.
Lastly, add the fresh basil, crushed red pepper (if using), and parmesan cheese (optional) to the pot then stir together. Divide the pasta onto separate plates and garnish with fresh basil. Serve warm and enjoy!
Leftovers can be stored in an airtight container for up to 2 days. The zucchini will produce a little bit of water as it sits but you can just pour it out before reheating.
Nutrition Facts for one serving without cheese
Nutrition Facts for one serving + 1/4 cup parmesan cheese