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Zucchini Pasta Pomodoro is bursting with the summertime flavors of zucchini noodles, tomatoes and fresh basil. easy recipe | summer | zoodles | farmers market | pasta | vegetarian | Meatless Monday | dinner #swirlsofflavor
Zucchini Pasta Pomodoro
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Zucchini Pasta Pomodoro is bursting with the summertime flavors of zucchini noodles, tomatoes and fresh basil. 

Course: Main Course, Side Dish
Keyword: zucchini noodles
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 1 Tbs. olive oil
  • 1 pint grape tomatoes, halved lengthwise
  • 1 onion, chopped, 1 cup
  • 2 cloves garlic, minced
  • 3/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1/4 cup white wine OR chicken broth
  • 2 Tbs. butter
  • 1 lb. zucchini, cut into “pasta” strands, 5 cups
  • 1/4 cup chopped fresh basil*
  • 1/4 cup shaved Parmesan cheese
Instructions
  1. Heat oil in large non-stick skillet over medium-high heat.
  2. Cook tomatoes, onion, garlic, kosher salt and pepper until just tender, 2-3 minutes.
  3. Add wine and cook 1 minute.
  4. Add butter and cook until butter is melted and a light sauce forms, 1 minute.
  5. Stir in zucchini and cook until just tender, 3-4 minutes.
  6. Remove from heat. Stir in basil and top with Parmesan.
Recipe Notes

Makes 5 cups. Recipe can be served as a main dish or a vegetable side dish.

*No fresh basil on hand? Just add 1 teaspoon dried basil to Step 2 and cook with tomatoes, onion, garlic, kosher salt and pepper!