Zucchini Pasta

Recipe inspired by: Making Thyme for Health

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

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

  1. Warming olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.

  2. 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.

  3. 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.

  4. 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!

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
nourishedrootsrd@gmail.com

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Tip of the Day

For people living with diabetes, it is important to learn what foods have carbohydrates and how many of them you should be eating at each meal. A diabetes-friendly diet is not about total elimination but rather managing how many carbs you eat and how often. It can be frustrating with different people telling you what not to eat but a dietitian listens to find meal solutions that make sense for your taste preferences and lifestyle. Work with Sally to find the correct balance for you.