Zucchini Pasta Pomodoro Recipe

Diving into this Zucchini Pasta Pomodoro feels like discovering a vibrant garden in the heart of your kitchen—it’s fresh, fragrant, and fabulously fun to make!

Creating light but satisfying meals is something I love to do, and my Zucchini Pasta Pomodoro is a prime example of that. I spiralize fresh zucchinis and toss them with plump cherry tomatoes, fragrant garlic, and just a little bit of heat from red pepper flakes.

Add some fresh basil and a sprinkle of grated Parmesan, and you’ve got a dish that could pass for skinny pasta (with none of the carbs). This one’s so simple and satisfying, it could be your new go-to.

Ingredients

• Zucchinis: Rich in vitamins, minerals; low in carbs; great for light pasta.
• Olive Oil: Heart-healthy fats; enhances dish’s flavor and richness.
• Garlic: Adds aromatic depth; known for anti-inflammatory properties.
• Cherry Tomatoes: Natural sweetness; rich in antioxidants; adds freshness.
• Red Pepper Flakes: Provides subtle heat; boosts metabolism gently.
• Fresh Basil: Herbaceous aroma; antioxidants support health.
• Parmesan Cheese: Adds umami richness; source of protein, calcium.

Ingredient Quantities

• 2 medium zucchinis
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

How to Make this

1. Clean the zucchinis and spiralize them to make zucchini noodles (zoodles). Put them aside.

2. In a big frying pan, warm the olive oil on medium heat.

3. Add the garlic, minced, and sauté for about 30 seconds, until there is a fragrance.

4. Add to the skillet the halved cherry tomatoes and stir in the red pepper flakes.

5. Prepare the tomatoes for around 5-7 minutes until they are tender and give off their juices.

6. Salt and freshly ground black pepper to taste.

7. Toss the zucchini noodles into the skillet and combine them gently with the tomato mixture.

8. For 2-3 minutes, cook the zucchini noodles, just until they are a bit softened but still have some texture (al dente).

9. Take the pot off the heat and mix in the freshly chopped basil.

10. Top with grated Parmesan cheese and serve immediately. Enjoy your Zucchini Pasta Pomodoro, fresh, fragrant, and fabulous!

Equipment Needed

1. Spiralizer
2. Cutting board
3. Chef’s knife
4. Big frying pan (skillet)
5. Wooden spoon or spatula
6. Measuring spoons
7. Garlic press or knife (for mincing garlic)
8. Grater (for Parmesan cheese)

FAQ

• Can I use regular pasta instead of zucchini noodles?Certainly, you may replace regular pasta with this, but keep in mind that zucchini noodles maintain a low-carb, gluten-free dish.
• How do I make zucchini noodles?Slice the zucchinis into thin, noodle-like strips using either a spiralizer or a vegetable peeler.
• Can this dish be made vegan?Certainly, just leave out the Parmesan cheese or opt for a vegan cheese substitute to make the dish vegan-friendly.
• How do I prevent the zucchini noodles from becoming soggy?Sauté the noodles very lightly for only a few minutes, until they are tender yet still firm. Do not overcook.
• What can I use instead of cherry tomatoes?As an alternative, you can use grape tomatoes or diced regular tomatoes.
• Is there a substitute for fresh basil?Basil that has been dried can be used in a pinch, but providing the best flavor is fresh basil.

Zucchini Pasta Pomodoro Recipe Substitutions and Variations

Zucchinis:
Use yellow squash in place of zucchini for a similar texture, or spiralize carrots for a slightly sweeter taste.
Olive oil:
Substitute avocado oil or melted coconut oil to achieve a different flavor profile.
Cherry tomatoes:
If cherry tomatoes are not available, use grape tomatoes or diced Roma tomatoes.
Basil:
Replace with fresh parsley or cilantro for a distinct herby flavor.
Parmesan cheese:
Consider using Pecorino Romano or nutritional yeast as a dairy-free substitute.

Pro Tips

1. Choosing Zucchinis: Select firm and medium-sized zucchinis for the best texture in your zoodles. Avoid zucchinis that are too large, as they can be watery and have larger seeds.