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One-Pot Pasta with Zucchini Noodles and Tomatoes

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


  • 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


  1. Using a spiralizer, make medium spirals of zucchini.
  2. 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.
  3. 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.

There’s plenty of fresh summer produce in this one-pot pasta recipe. The Test Kitchen used plump red tomatoes, super seasonal zucchini, and garden-grown basil for this vegetarian-friendly dish.

While we love using zucchini to make scrumptious zucchini bread or zucchini boats (a summer staple in my house), we can’t seem to stop making zoodles. Using the Hamilton Beach® electric spiralizer, spiralizer 4 medium zucchini. In only a matter of seconds you’ll have long, low-carb zoodles to use in your one-pot “pasta.”

In a large skillet over medium-high heat, heat olive oil. Then add fresh minced garlic and cook until the garlic is fragrant – being careful not to burn it. Then add the zucchini noodles to the skillet. You will want to barely cook your zoodles. Because they are so thin, it only takes one or two minutes to cook. If cooked for too long, they will release a lot of liquid and you’ll be left with a soggy dish.

Reduce the heat to low then add fresh tomatoes, basil, parmesan cheese, salt, and black pepper. Stir and cook until the tomatoes are just heated through and the parmesan is melted.

We topped our one-pot pasta with a little extra parmesan cheese and fresh cracked pepper.

Not only does this dish cook in a matter of minutes, it’s full of fresh summer flavors. Keep the recipe on hand for a quick weeknight dinner for the family or wow your summer party guests with this garden-fresh go-to.  

Other summer recipes to try:




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