This “pasta” dish has no pasta at all! The Zucchini in this Colorful Zucchini Tomato Pasta recipe is thinly sliced to create noodle-like pieces. You can slice them carefully with a knife, use a vegetable peeler for thin wide noodles, or you can use a spiralizer if vegetable noodles are your thing. It’s a great way to make a satisfying dish that’s plant-based. It’s so delicious and so good for you, give it a shot!
1. In a sauté pan heat oil and cook red onions until softened and translucent. Add garlic and sauté until fragrant, about 1 minute. Add yellow tomatoes and lemon juice. Cook until tomatoes down and a sauce forms, about ten minutes. Add a splash of water periodically if needed. Season with salt and pepper.
2. Meanwhile, in a pot of salted boiling water, cook zucchini until al dente, about 2-3 min.
3. In the same pan as the sauce, gently mix the cooked zucchini into tomato sauce. Mix in ¼ cup of the parmesan and 1 tablespoon of the basil. Season with salt and pepper to taste. Garnish with remaining basil and parmesan and serve immediately.
Silvia Pinto, Drexel Food Lab
Ann's Tips and Tricks
Zucchini can also be shaved with a sharp vegetable peeler.
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