Spaghetti and Zucchini Noodle Vegan Garden Pasta Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 6 cups halved cherry tomatoes
  • 2 tablespoons olive oil, divided
  • 4 minced garlic cloves, divided
  • 1 teaspoon dried basil
  • 1 teaspoon salt, divided
  • 1 medium zucchini
  • 1 diced shallot
  • 8 ounces spaghetti
  • 2 cups red chard, destemmed and chopped
  • ¼ cup fresh basil
Directions
  1. In a large bowl combine the tomatoes, 1 tablespoon of olive oil, 2 minced garlic cloves, dried basil, and ½ teaspoon of salt.
  2. Cover and marinate on the counter for 1 hour.
  3. When the tomatoes are done marinating, bring a large pot of water to boil.
  4. While you wait for the water to boil, spiralize the zucchini.
  5. Add the remaining oil to a large pan over medium heat.
  6. Saute the shallots and remaining garlic for 5 minutes.
  7. Add the spaghetti to the pot of boiling water and cook per package instructions.
  8. When there is 1 minute left of cooking time for the spaghetti, add in the zucchini noodles.
  9. Drain both the spaghetti and zucchini noodles in a colander.
  10. Add both noodles to the frying pan with the shallots and garlic.
  11. Stir in the tomatoes and red chard. Cover and cook on low for 10 minutes, stirring frequently.
  12. Top with fresh basil and serve.