One-Pan Zucchini “Pasta” 

A few years ago I was turned on to One-Pan cooking. It’s easy, less mess, and record cleanup time. What’s not to love?!

In that same year I was turned on to Lucinda Scala Quinn, author of the Mad Hungry cookbooks, and frequent QVC extraordinaire with her Spurtle magic! If you don’t yet own a spurtle (or two,) you need to rethink your life and get one (or five!)

She has this amazing take on home-cooking. It’s beneficial for kids and families, and just better for us as home cooks to eat in and not out! One of her great recipes was a one-Pan pasta. It combined all of the essentials in one Pan and left no draining of the pasta because the cooking water soaked into the noodles. It’s a method I’ve gone back to repeatedly as I’ve cooked dinners throughout the years. 

As I mentioned previously about my obsession with the spiralizer, I flirted with the idea of doing a one Pan “Pasta,” but with spiralized zucchini noodles. 

It worked! It wasn’t what I expected, but it was a flavorful dinner that tasted amazing. Like summer on a plate! 

In the Pan, you want to combine Olive Oil, the “Noodles,” along with a chopped red onion, a clove or two of garlic, and some chopped tomatoes, along with some basil. 

Just let it cook over medium and keep tossing it around. You won’t be disappointed. This recipe served two, but you could easily do more and have dinner in under twenty minutes! 

Add the end of its cooking I added a 1/2cup of Freshly grated Parm and stirred it in. It was cheese heaven, paired with those quintessential Italian flavors of quick sautéed red onion and basil. My mouth is literally watering! 

Try it out and get creative! You won’t be disappointed! 

Ciao Bella,


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