Creamy Zucchini Caprese Pasta

Creamy Zucchini Caprese Pasta recipe by The Savvy Spoon

I'm a sucker for keywords.

You know when you're looking at a new menu and your eyes kinda sorta pop out of your head when you stumble upon certain words?

My usual suspects are jalapeño... avocado... caramelized onions... and caprese.

So simple, so delectable. I don't think I can honestly recall a time when I was disappointed with a caprese salad. Does this obsession with simple make me... dare I say... BASIC?

Perhaps, but I'm willing to take that risk because it's just so damn good.

I first channeled my obsession with this crispy, crunchy caprese salad back in '12 and my cravings haven't seized since.

After a BIG (ya ok liquid-filled) weekend celebrating a girlfriend's bachelorette party, the caprese cravings were at an all-time high. I wanted to eat everything and nothing all at the same time. Do you feel like that when you're... you know... not feeling "yourself"? I can never be pleased. #Illhaveoneofeverything

Thankfully, this pseudo-pasta hit the nail on the head - the comfort I was craving without all the cals! You've been witness to my zoooodle obsession before... like with this soba & zucchini noodle salad and the greek zucchini spaghetti and lamb meatballs seen here... and I'll tell ya what, the zucchini passion isn't budging one bit. Couple of simple ingredients, 10 minutes of time, 1-2 hungry mouths (I'm not judging) and you're in business. Let me know what you think!

Creamy Zucchini Caprese Pasta
Prep Time: < 5 mins | Cook Time: 5 mins | Serves 2

  • 2-3 medium zucchinis (about 1 1/2 per person)
  • 1 chicken breast, cooked and shredded (I used a rotisserie chicken - definitely optional)
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup bite-sized mozzarella balls, halved (also called "Ciliegine")
  • 2 tbs. balsamic vinegar 
  • basil for topping
creamy avocado basil sauce
  • 1/2 avocado
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • juice of 1 lemon
The Steps
  1. Zoodle your noodles: Using a spiralizer, create spaghetti-wide noodles using all three zucchinis. In a medium non-stick pan, heat noodles for 1-2 minutes; remove from pan and set aside.

  2. Saute tomatoes: In the same pan, saute sliced cherry tomatoes for 1-2 minutes and add balsamic vinegar. Let vinegar and tomatoes cook on medium-low heat for 5 minutes, then add to zucchini noodles.

  3. Make basil sauce: In a food processor, combine all ingredients for avocado basil sauce until smooth. If the sauce is too thick, add 1 tbs. water at a time to thin.

  4. Combine pasta and serve: Add sauce and sliced mozzarella balls to noodles & tomatoes, as well as the shredded chicken if you're using. Combine everything together and serve warm! Can add more balsamic and basil if desired.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


1 comment:

  1. Cool! I'll make this as a present for my wife. Thanks.


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