Tomato, Corn, and Goat Cheese Spiralized Zucchini Pasta
OtherVegan1200 min
If you have been enjoying filling, cozy comfort food this winter and need a bit of a break, this light, fresh, and fast zucchini noodle "pasta" recipe will brig...
View ingredients & steps
Ingredients
- 2 large zucchini (ends trimmed, spiralized into spaghetti-sized noodles)
- 2 teaspoons extra-virgin olive oil (divided)
- 2 tablespoons minced shallot (about 1/2 large shallot)
- 1 clove garlic (minced)
- 1 cup yellow corn (thawed if frozen)
- 1 cup halved grape tomatoes
- 5 to 6 large basil leaves (coarsely chopped)
- Optional: 2 to 3 tablespoons crumbled goat cheese
Directions
- Gather the ingredients.
- With a spiralizer kitchen tool, spiralize two large zucchini into spaghetti-size noodles. If you don't have a spiralizer, you can use a julienne peeler instead.
- In a medium-sized skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, about 2 to 3 minutes.
- Add the garlic and cook until fragrant, about 1 min.
- Add the corn, grape tomatoes, and basil. Season to taste with salt and pepper, stirring occasionally as you cook until heated through. When hot, turn off heat and sprinkle 1 tablespoon of crumbled goat cheese over top.
- In a separate large skillet, heat the remaining oil over medium-high heat. Add the zucchini noodles and toss as you cook (using tongs makes this easier). The zucchini noodles don't take long to cook—toss for about 3 to 4 minutes.
- Then add in the corn, tomato, shallot, and cheese mixture. Toss to combine then remove the pan from heat. (Note: If you julienned the noodles, only cook for 2 to 3 minutes as these noodles are thinner and cook faster than spiralized noodles).
- Divide noodle dish into two bowls, garnishing with remaining goat cheese and additional basil, if desired. Serve immediately.
