Zucchini Pasta
Recipe inspired by: Making Thyme for Health
Ingredients
- 2 lbs zucchini (about 4-5 large), spiralized
- 1 pint cherry tomatoes, halved
- 1 large red onion (or two small), thinly sliced
- 5 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/2 fresh basil
- salt & pepper to taste
- 1/2 tsp crushed red pepper, optional
Instructions
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Warming olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.
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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.
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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.
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Add the fresh basil and crushed red pepper to the pot then stir together. Divide the pasta onto separate plates and garnish with fresh basil. Serve warm and enjoy!