easy, light and healthy 

From our friends at Making Thyme for Health


One Pot Zucchini Pasta is an easy, light and
healthy meal made from summer’s finest produce. It’s vegan and gluten-free + it
comes together in less than 20 minutes!


yield: 4

 prep time: 10

 cook time: 10

 total time: 20



2 pounds zucchini (approx. 4-5 large zucchini), spiralized

1 pint cherry tomatoes, halved

1 large red onion (or two small), thinly sliced

4 garlic cloves, minced

1/4 cup extra virgin olive oil

1/2 cup fresh basil

salt & pepper to taste

1/2 teaspoon crushed red pepper (optional)

shredded parmesan for topping (optional)



Start by warming the olive oil in a large pot over
low to medium heat. Add the onion and garlic and cook for 3 minutes, until

Next add the zucchini noodles to the pot and season
them with salt & pepper. Cover the pot with a lid and allow to cook for 2
minutes, stirring halfway through.

Add the tomatoes to the pot and continue to cook
for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs
to toss the noodles so that they cook evenly and I also like them a little
firm. You can taste test a piece of zucchini noodle at this point to see if
it’s soft enough for your liking. If not, continue to cook for another couple
of minutes.

Lastly, add the fresh basil, crushed red pepper (if
using), and parmesan cheese (optional) to the pot then stir together. Divide
the pasta onto separate plates and garnish with fresh basil. Serve warm and

Leftovers can be stored in an airtight container
for up to 2 days. The zucchini will produce a little bit of water as it sits
but you can just pour it out before reheating.

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Also check out our site where we have great recipes.

Have a Healthy Day!,


Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.