Putzel Kitchen

Sautéed Zoodles with Garden Tomatoes

This dish is fresh from the garden with just a few ingredients.  The key is to spiralize the zucchini into thick noodles a.k.a. zoodles.  I use this simple tool.  Click on the link below to order.

Sautéed Zoodles with Garden Tomatoes

This vegetable pasta dish is light, flavorful and full of garden goodness.
Cook Time
5 minutes
Additional Time
5 minutes
Total Time
10 minutes

Ingredients

Yield: 4 servings
  • 2 large zucchini
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 cup chopped tomatoes
  • olive oil to drizzle (I prefer basil infused)
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • sea salt + freshly ground black pepper, to taste
  • handful of fresh lemon verbena (use basil if you can't source this herb)
  • parmesan cheese, for garnish

Instructions

Step 1

Spiralize zucchini into the largest size noodle option.

Step 2

Heat a wok over medium-high heat and then add a few tablespoons of olive. Once oil is hot, saute minced shallot and garlic cloves for a few minutes. Remove sauteed aromatics and set aside.

Step 3

In batches saute zucchini in wok for a few minutes and set aside.

Step 4

Toast pine nuts in wok until they are lightly browned and smell nutty.

Step 5

Add zucchini, aromatics (shallots + garlic), chopped tomatoes to wok with pine nuts.

Step 6

Remove from heat and add lemon zest and season with sea salt + freshly ground black pepper. Stir in a few drizzles of basil olive oil and lemon verbena.

Step 7

Garnish with parmesan cheese.

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