| Prep: 15 mins | Cook: 10 mins – 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 11g | 3g | 15g |
| sugars | fibre | protein | salt |
| 6g | 3g | 5g | 0.3g |
The first time I created the Tree Onion and Zucchini Pasta, I was in awe of how beautifully the flavors mingled with each other – a crisp bite of the tree onions, the soft crunch of zucchini noodles, and the balance of the Mediterranean essence from the olive oil, tomatoes, and feta cheese. And I knew I had stumbled on a recipe that was distinctly my own.
Part Gujarat, Part California
Encapsulating my own Gujarati roots and my Californian upbringing, this Tree Onion and Zucchini Pasta reminds me of my father’s Gujarati Thali and my mother’s Californian summer salad bowls. The hearty olives and fragrant basil offer an effortless Italian twist that works delicately with the ensemble of flavors.
Gujarati Thali is characterized by an array of colorful and flavor-loaded dishes that sit side by side. Meanwhile, Californian summer salad bowls celebrate the rich diversity of farm-fresh ingredients.
A Nourishing Meal
With the spiralized zucchini as your main ingredient, this recipe altogether avoids the refined carbs that you would find in traditional pasta dishes. Instead, you get a wholesome dose of vitamins, such as vitamin C and folic acid, as well as minerals like potassium and manganese from zucchini.
The added benefit of garlic in this recipe is significant too. This potent herb has been known for its medicinal properties throughout history (.source). To top it all off, you’re also getting the healthy fats from olive oil, rich proteins from the feta cheese, and a myriad of important antioxidants from every bite of those cherry tomatoes and tree onions.
Food should nourish your body and soul, and I believe that this Tree Onion and Zucchini Pasta does just that. Whether served as a fun, healthy alternative at lunch or an excellent dinner dish, it’s sure to please everyone at the table.
Similar dishes you might also enjoy are Zucchini Noodles with Cherry Tomato Garlic Scape Pesto and Mushroom & Zucchini Stir Fry. They share the same passion for fresh ingredients, a dash of novelty, and above all, health-conscious dining.
What You’ll Need
- 2 tree onions, chopped
- 3 medium Zucchinis, spiralized into noodles
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of olives, pitted and chopped
- 1/2 cup of feta cheese, crumbled
- 1/2 cup of fresh basil leaves, finely chopped
- Salt and pepper to taste
Method
Step One
Begin by warming up the olive oil in a large frying pan over medium heat. While the olive oil heats up, prepare your tree onions and garlic by chopping them finely. Once ready, add them to the pan and sauté until the onion becomes translucent and the garlic aromatic.
Step Two
While the onion and garlic are sautéing, prep the zucchini by spiralizing it into noodles. Once done, add the spiralized zucchini into the pan with onions and garlic. Cook it for another 2-3 minutes, until they become tender.
Step Three
In the meantime, cut the cherry tomatoes in half and chop the olives. Add these ingredients to the pan, stir well, and continue to cook for another 5 minutes.
Step Four
While the ingredients in the pan are cooking, crumble the feta cheese and finely chop the basil leaves. Once the vegetables are cooked to your liking, add the crumbled feta and chopped basil to the pan.
Step Five
Stir the ingredients in the pan until the feta begins to melt and the basil is evenly distributed. Add salt and pepper to taste. Remove from the heat and serve immediately, garnished with extra feta and basil if desired. Enjoy your tree onion and zucchini pasta!
