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One-Pot Zucchini Tomato Pasta

One-Pot Zucchini Tomato Pasta is a light, veggie-forward dish that’s fast, flavorful, and effortlessly delicious. A go-to for busy nights when you want something healthy but comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 large red onion or 2 small, thinly sliced
  • 4 garlic cloves minced
  • 2 pounds zucchini about 4–5, spiralized
  • 1 pint cherry tomatoes halved
  • 1/2 teaspoon crushed red pepper optional
  • 1/2 cup fresh basil torn or chopped
  • Salt and pepper to taste
  • Shredded parmesan cheese for topping (optional)

Instructions
 

  • In a large pot, heat olive oil over low to medium heat.
  • Add sliced red onion and minced garlic. Cook for 3 minutes until fragrant and softened.
  • Add spiralized zucchini and season with salt and pepper. Cover and cook for 2 minutes, stirring halfway through.
  • Stir in cherry tomatoes and cook for another 3–4 minutes, stirring frequently. Use tongs to gently toss the noodles so they cook evenly.
  • Add crushed red pepper if using, and fresh basil. Stir everything together.
  • Taste and adjust seasoning. Serve warm with a sprinkle of parmesan, if desired.

Notes

  • Use firm zucchini for best spiralizing results.
  • Add protein like grilled chicken or chickpeas to make it a heartier meal.
  • Store leftovers in an airtight container for up to 2 days.
  • Avoid overcooking to prevent soggy noodles.