One of my favorite things to do in the summer is eat. While of course family vacation and beach days are nice, summer’s bounty is unmatched. With plenty of seasonal fruits, veggies, and garden-fresh herbs in the kitchen, it’s a great time of year to experiment with new recipes. The Test Kitchen decided to take the one-pot pasta recipe trend and make a low-carb version using zoodles. Whether you are cutting carbs or are a super fan of summer squash, you’ll definitely want to add this summer one-pot pasta with zucchini noodles and tomatoes to your rotation.
One-Pot Pasta with Zucchini Noodles and Tomatoes
Yield: Serves 4
Author: Hamilton Beach Test Kitchen
Author: Hamilton Beach Test Kitchen

Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups mixed cherry tomatoes, halved
- ½ cup fresh basil strips
- 3/4 cup shaved Parmesan cheese, divided
- ½ teaspoon salt
- ¼ teaspoon coarse black pepper
Instructions
- Using a spiralizer, make medium spirals of zucchini.
- In a large skillet over medium-high, heat oil. Add garlic and cook until fragrant.Add zucchini spirals to skillet. Cook, stirring occasionally, just until moisture begins to be released from zucchini, about 2 minutes.
- Reduce heat to low. Add tomatoes, basil, ½ cup parmesan cheese, salt and pepper. Cook just until tomatoes are heated and cheese is melted. Sprinkle with remaining parmesan cheese.
Submit a Comment