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

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).