Zucchini Pasta with Slow Roasted Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 300°F (150°C).

Slice cherry tomatoes in half and place them in a bowl.

Season the tomatoes with kosher salt, black pepper, and a little bit of sugar.

Drizzle olive oil over the tomatoes and toss to combine.

Place the seasoned tomatoes on a baking sheet and put them in the oven for 45 minutes to an hour.

While the tomatoes roast, chop onion and garlic.

Heat a pan over medium to low heat and add olive oil, chopped onion, and garlic.

Sauté the onion and garlic until they start to sweat and release their flavor, being careful not to brown them.

Cut the ends off the zucchini and spiralize it into noodles using a spiralizer.

Add vegetable stock to the sautéed onion and garlic in the pan.

Pour in a bit of white wine and stir to combine.

Season the sauce with non-salted Italian seasoning and let it cook down a bit.

Once the tomatoes are roasted and cooled slightly, add them to the sauce.

Stir in a little bit of Greek yogurt for creaminess.

Add the zucchini noodles to the sauce and toss everything together to combine.

Plate the zucchini pasta and top with grated Parmesan cheese and a sprinkle of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens