We have all seen the one pot pasta phenomenon and while I am a big fan and even shared a gluten-free rice pasta version of this today, I also wanted to create a grain-free version, highlighting my personal favorite, noodle – zucchini noodles/pasta AKA “zoodles”!
This veggie-centric take on the classic, simple, weeknight meal is not just a great way to enjoy the best of the season, but I have found it’s also a wonderful way to use up some of those last bits of veggies, the things in the fridge you aren’t sure what to do with, the scraps from another recipe. Toss them in and go to town. You can’t go wrong.
As with many Tasty Yummies dishes, you can easily tweak this recipe to feature your personal favorites or what’s currently in season near you. Keep in mind with a short cook time, if you add veggies that are more hearty and need a longer cook time, you may want to cook those a bit before adding the zucchini pasta. You could also try adding already roasted veggies, too! Have fun and play with it.
- 2 tablespoons extra virgin olive oil
- 2-3 medium zucchini, spiralized
- 1 pound heirloom grape or cherry tomatoes, halved or quartered
- 1 medium onion, thinly sliced
- 2-3 cloves garlic, thinly sliced
- 2 large handfuls kale, roughly chopped or torn, stems removed
- 2 summer (yellow) squash, thinly sliced and quartered
- 2 sprigs basil, plus additional, roughly torn or sliced for serving
- 2 teaspoons coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ½ red pepper flakes (optional)
- ¼ cup white wine, optional
- top with lemon zest
- try Parmesan or Romano cheese, shredded
- sprinkle nutritional yeast on top for vegan cheesy flavor
- opt for leeks or shallots instead of onion
- try other veggies based on the season, peas, green beans, broccoli or cauliflower, bell pepper, mushrooms, etc.
- Add already roasted veggies or pre-cook heartier, veggies that may take longer to cook
- if you are a meat-eater, you can add also add sausage or pepperoni or other protein of your choice
- Add the olive oil into a large high-sided pan, a stock pot or Dutch oven. Add the zucchini noodles, tomatoes, onion, garlic, kale, summer squash, basil, salt, pepper and red pepper flakes (if using). Add ¼ cup of white wine, if using. No need to add additional liquid if you are skipping, the veggies create plenty of liquid as they cook.
- Turn the heat to high and cook for 5-8 minutes, stirring often so nothing sticks or burns and so all the vegetables cook evenly. As the veggies start to cook down, more liquid will be released. If it becomes too watery, you can always ladle or pour some out. Turn off the heat once the zucchini noodles are cooked, they should be tender but still a little firm, be careful not to overcook them or they will get mushy.
- Serve immediately topped with fresh basil, lemon zest, shredded cheese or nutritional yeast.