Quick & Easy 20-Minute Zucchini Pasta (One Pot!)
Enjoy a quick and healthy one-pot meal with spiralized zucchini noodles, cherry tomatoes, and fresh basil, ready in just 20 minutes. This recipe is perfect for a light yet satisfying weeknight dinner.
Equipment
- Large Pot
- Lid
- tongs
Ingredients
Main Ingredients
- 2 pounds zucchini (approx. 4-5 large zucchini), spiralized
- 1 pint cherry tomatoes halved
- 1 red onion large (or two small), thinly sliced
- 4 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil
- salt & pepper to taste
- 1/2 teaspoon crushed red pepper (optional)
- shredded parmesan for topping (optional)
Instructions
Cooking Steps
- Warm olive oil in a large pot over low to medium heat. Add onion and garlic, then cook for 3 minutes until fragrant.
- Add zucchini noodles to the pot and season with salt and pepper. Cover and cook for 2 minutes, stirring halfway through.
- Stir in the halved cherry tomatoes and cook for another 3-4 minutes, tossing every 30 seconds with tongs until the zucchini is tender.
- Finally, add fresh basil, optional crushed red pepper, and optional parmesan cheese, then stir together. Divide onto plates, garnish with fresh basil, and serve warm.
- Leftovers can be stored in an airtight container for up to 2 days; drain any excess water before reheating.
Notes
For even cooking, use tongs to toss the zucchini noodles regularly. Adjust cooking time for zucchini to achieve your desired level of tenderness. Leftovers are best consumed within 2 days; remember to pour out any accumulated water before reheating.