Craving pasta but want to keep it light and healthy? This Zucchini Pasta with burst cherry tomatoes and fresh basil is your answer! It’s a vibrant, incredibly flavorful dish that comes together in under 20 minutes, making it perfect for a busy weeknight. We’re swapping traditional noodles for fresh spiralized zucchini (or ‘zoodles’), tossing them in a simple yet elegant sauce of garlic, olive oil, and sweet cherry tomatoes. It’s the taste of summer in a bowl and a fantastic way to get your veggies in without sacrificing flavor. Let’s get cooking!
Ingredients
• 2 lbs / 900g zucchini, spiralized
• ¼ cup extra virgin olive oil
• 1 large red onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups / 11.5 oz cherry tomatoes, halved
• ½ tsp crushed red pepper flakes
• ½ cup fresh basil, chopped
• ¾ cup / 3 oz shredded Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
Instructions
1. Heat the extra virgin olive oil in a large skillet or pot over medium heat.
2. Add the sliced red onion and sauté for 3-4 minutes until it begins to soften. Add the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften and burst, creating a light sauce.
4. Add the spiralized zucchini noodles to the skillet. Season with salt and pepper and toss gently to coat everything in the sauce. Cook for just 2-3 minutes until the zoodles are tender-crisp. Be careful not to overcook them.
5. Remove the skillet from the heat. Stir in the chopped fresh basil and the shredded Parmesan cheese until the cheese is melted and everything is well combined.
6. Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Nutritional Information
• (per serving)
• Calories: 345 kcal
• Carbohydrates: 16g
• Protein: 13g
• Fat: 27g
• Saturated Fat: 7g
• Fiber: 5g
• Sugar: 9g
Pro Tips
• To avoid a watery dish, salt your zoodles beforehand. Place them in a colander, sprinkle with salt, and let them sit for 20-30 minutes. Gently squeeze out excess water and pat dry before cooking.
• Don’t overcook the zucchini! Zoodles cook very quickly and should be tender but still have a slight bite (al dente). Overcooking will make them mushy and release too much water.
• Boost the protein by adding grilled shrimp, shredded chicken, or a can of drained chickpeas to make this a more filling main course.
• For extra richness and texture, toast a handful of pine nuts in a dry skillet until golden and sprinkle them over the finished dish.
FAQ
Q: How do I stop my zucchini pasta from being watery
A: The key is to remove excess moisture from the zucchini before cooking. Place your spiralized zoodles in a colander, sprinkle with salt, and let them sit for 20-30 minutes. Then, gently squeeze out the released water and pat them dry. Also, be careful not to overcook the zoodles, as this will make them release more water.
Q: Can I add protein to this zoodle recipe
A: Absolutely! To make this a more substantial main course, you can add grilled shrimp, shredded cooked chicken, or a can of drained chickpeas. Stir your chosen protein in at the end with the basil and Parmesan.
Q: What if I don’t have a spiralizer
A: No problem. You can easily make zucchini noodles with other tools. A julienne peeler works great for creating spaghetti-like strands. You can also use a standard vegetable peeler to create wider, ribbon-style noodles similar to fettuccine.
Q: How should I store leftovers
A: This dish is best served fresh, as zucchini noodles can become soft when stored. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid making the zoodles mushy.
