Zucchini noodles are a simple way to add more veggies to your favorite recipes.
Growing up, my mom would make our family a meal we called “Garden Pasta”. It was a simple meal made from fresh vegetables and herbs. This Zucchini Noodle Garden Pasta is that same recipe I loved as a child, but is completely grain free!
HOW DO YOU MAKE GRAIN FREE PASTA?
My favorite way is to substitute with zucchini noodles! If you’re new to cooking with zucchini noodles, I give a detailed description of the process in my Zucchini Noodle with Sun-dried Tomato Sauce post. If zucchini noodles aren’t your thing, you can substitute using your favorite pasta. We love the organic brown rice noodles from Trader Joes.
TIPS FOR MAKING GARDEN ZUCCHINI NOODLE PASTA
- Make sure to get all the excess water out of the zucchini noodles BEFORE you cook them. To do this, spiralize the zucchini noodles using a spiralizer, and lay them out in a single on a paper towel. Sprinkle a little salt over them and let them sit for 30+ minutes. During this time they’ll release their excess water, and the paper towels will soak it up. With a clean dish towel, or more paper towels, gently squeeze the noodles to get any excess water out. The finished product will be very watery if you skip this step!
- Use kitchen shears to cut the noodles so they’re not so long. This will make it easier to eat.
- Have all the ingredients chopped and ready to go BEFORE you start cooking them. The onions, tomatoes, garlic, and noodles don’t take long to cook. If you throw in your onion and then go to chop all your tomatoes, the onion will be over cooked by the time you’re done chopping! It’s so much easier to chop everything ahead of time so you can throw it into the skillet when the time comes. Easy peasy!
Here’s the recipe! If you make it, I’d love for you to leave feedback and rate the recipe!
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Garden Zucchini Noodle Pasta
- 3 medium zucchinis spiralized (5 cups)
- 10 oz grape tomatoes quartered (2 cups measured after quartering)
- 1 small onion diced (1 cup)
- 4 garlic cloves finely diced
- 3 tablespoons avocado oil
- 1/4 cup chopped fresh basil packed
- heaping 1/4 teaspoon sea salt or more to taste
- Spiralize the zucchini using the small blade. Use kitchen shears to cut the spirals so they're easier to eat, and lay them out in a single layer on some paper towels. Let the zoodles release their excess water for 30+ mins.
- While the zoodles are sweating, chop the tomatoes, onion, garlic, and basil.
- Add the oil to a large skillet, and heat it over medium heat.
- Once the oil is hot, add the onion and sauté for about 2 minutes - not quite to translucent.
- Add the zucchini noodles and cook until al dente. About 5-10 minutes. Stir occasionally so the onions don't burn.
- Add the tomatoes and garlic and cook for 2 or 3 minutes.
- Add the basil and cook for 1 minute
- Serves 4
Use kitchen shears to cut the noodles so they're not so long. This will make it easier to eat.
Have all the ingredients chopped and ready to go BEFORE you start cooking them. The onions, tomatoes, garlic, and noodles don't take long to cook. If you throw in your onion and then go to chop all your tomatoes, the onion will be over cooked by the time you're done chopping! It's so much easier to chop everything ahead of time so you can throw it into the skillet when the time comes.
If you tolerate dairy, some fresh grated parmesan cheese would be delicious on top!
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