Tag Archives: tomato

One of my favourite 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.

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 –  . 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.

 

 

One-Pot Pasta with Zucchini Noodles and Tomatoes
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Servings
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One-Pot Pasta with Zucchini Noodles and Tomatoes
Votes: 0
Rating: 0
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Servings
4
Servings
4
Ingredients
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Instructions
  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.
  3. Add zucchini spirals to skillet. Cook, stirring occasionally, just until moisture begins to be released from zucchini, about 2 minutes.
  4. 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.
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Tomatoes, mozzarella, and fresh basil is one of those perfect combinations for any time of year. Usually, I lightly dress my caprese with olive oil and balsamic vinegar and call it a day. The Test Kitchen wanted to put a (literal) twist on this classic dish using the 3-in-1 Electric Spiralizer.

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Using your spiralizer, spiralize 2 seedless cucumbers using the ribbon disc. Arrange the cucumber ribbons, red and yellow cherry tomatoes (or any garden-fresh, seasonal tomatoes you have on hand), and mozzarella balls on salad plates or in a serving dish. Sprinkle with salt and pepper, then prepare your vinaigrette.

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We used our single-serve blender to make our dressing – remember, blenders aren’t only meant for smoothies. In the blender, combine olive oil, white vinegar, garlic, sugar, Italian seasoning, salt and pepper. Blend until smooth then drizzle over your colourful caprese. We added yet another pop of colour and summer flavor by sprinkling fresh basil to finish the dish.

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The red and yellow tomatoes pop next to the soft green cucumber ribbons. The addition of mozzarella cheese takes care of the salt and creaminess you crave and the basil ties it all together into a perfect summer side dish. Serve as a side at a backyard barbecue or alongside grilled fish for a light, seasonal dinner on the patio.

spiralizer-cucumber-caprese-salad-1-4

 

 

Spiralizer Cucumber Caprese Salad
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Servings
8
Servings
8
Spiralizer Cucumber Caprese Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Using a spiralizer, make ribbons of the cucumber.
  2. Arrange cucumber ribbons, tomatoes and mozzarella on salad plates. Sprinkle with salt and coarse black pepper.
  3. To make vinaigrette, in a single-serve blender, add olive oil, vinegar, garlic, sugar, Italian seasoning, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and slightly thickened.
  4. Drizzle salads with vinaigrette and sprinkle with basil.
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