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Parve
Easy
4 Servings
Allergens 
15 Minutes
Diets
When life gets busy, one-pot dinners come to the rescue. This pasta dish chock full of sautéed veggies is ready in 15 minutes.
16 ounces gigli pasta
2 zucchinis, washed and sliced
2 red onions, washed, peeled and sliced
16 ounces cherry tomatoes, washed
2 tablespoons avocado oil or olive oil
salt, to taste
pepper, to taste
1 cup water, divided
1/2 cup to 1 cup fresh basil
Tuscanini Balsamic Glaze, to drizzle
pine nuts
olive oil, to drizzle
Cook the pasta according to the packaging. Drain and set aside. Rinse the pan you used for the pasta.
Heat the oil on high heat and add the sliced onions. Add half a cup of water. Season.
Sauté for two minutes while making sure it doesn’t burn.
Add the zucchini and cherry tomatoes. Add another half cup of water, cover and cook on medium heat for four minutes. The tomatoes should release their juice, while the zucchini should stay slightly crunchy and the onions should become more tender.
Add the pasta in the pan and mix well. The pasta should absorb the remaining liquid.
Serve warm or at room temperature and drizzle with olive oil and balsamic glaze. Garnish with basil and pine nuts
Sponsored by Tuscanini
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