This “pasta” dish has no pasta at all! The zucchini in this Colorful Zucchini Tomato Pasta recipe is thinly sliced to create noodle-like pieces. You can slice them carefully with a knife, use a vegetable... peeler for thin wide noodles, or you can use a spiralizer if vegetable noodles are your thing. It’s a great way to make a satisfying dish that’s plant-based. It’s so delicious and so good for you!
In a sauté pan heat oil and cook red onions until softened and translucent. Add garlic and sauté until fragrant, about 1 minute. Add yellow tomatoes and lemon juice. Cook until tomatoes down and a sauce forms, about ten minutes. Add a splash of water periodically if needed. Season with salt and pepper.
Meanwhile, in a pot of salted boiling water, cook zucchini until al dente, about 2-3 min.
In the same pan as the sauce, gently mix the cooked zucchini into tomato sauce. Mix in ¼ cup of the parmesan and 1 tablespoon of the basil. Season with salt and pepper to taste. Garnish with remaining basil and parmesan and serve immediately.
Chef Tips
Zucchini can also be shaved with a sharp vegetable peeler.
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