Vegan Spaghetti and Zucchini Noodle Pasta Recipe
When your garden is overflowing with vegetables, it’s the perfect time to get creative in the kitchen. This spaghetti and zucchini noodle garden pasta recipe combines hearty pasta with the fresh taste of zucchini noodles. Instead of a heavy sauce, it uses marinated fresh tomatoes with olive oil and seasoning, along with chard and fresh basil, for a light yet flavorful meal suitable for vegans and non-vegans alike.
This recipe is also a great way to use up fresh vegetables from your garden, though store-bought veggies work fine too.”
Ingredients
- 6 cups halved cherry tomatoes
- 2 tablespoons olive oil, divided
- 4 minced garlic cloves, divided
- 1 teaspoon dried basil
- 1 teaspoon salt, divided
- 1 medium zucchini
- 1 diced shallot
- 8 ounces spaghetti
- 2 cups red chard, destemmed and chopped
- ¼ cup fresh basil
Directions
- Season the Tomatoes: In a large bowl, combine the tomatoes, 1 tablespoon of olive oil, 2 minced garlic cloves, dried basil, and ½ teaspoon of salt.
- Marinate: Cover and marinate on the counter for 1 hour.
- Boil Water: When the tomatoes are done marinating, bring a large pot of water to a boil.
- Spiralize Zucchini: While waiting for the water to boil, spiralize the zucchini.
- Heat Oil: Add the remaining oil to a large pan over medium heat.
- Saute Aromatics: Saute the shallots and remaining garlic for 5 minutes.
- Cook Spaghetti: Add the spaghetti to the boiling water and cook according to package instructions.
- Add Zucchini Noodles: When there is 1 minute left of cooking time for the spaghetti, add the zucchini noodles.
- Drain Noodles: Drain both the spaghetti and zucchini noodles in a colander.
- Combine Ingredients: Add both noodles to the frying pan with the shallots and garlic.
- Add Tomatoes and Chard: Stir in the tomatoes and red chard. Cover and cook on low for 10 minutes, stirring frequently.
- Garnish and Serve: Top with fresh basil and serve.
Re-reported from the article originally published in TASTINGTABLE.
