This recipe for zucchini noodles in tomato-caper broth is easy to prepare with a fragrant, buttery broth and works well with vegetable noodles or traditional noodles.
Heat the extra virgin olive in a wide pot over medium heat. Add the diced onion and cook, stirring often, until well-browned, about 8-10 minutes. Season with salt and pepper.
Melt the butter into the onions. Once melted and frothy, add the cherry tomatoes and capers and cook for 3-5 minutes until the tomatoes begin to split and the capers turn golden.
Add the garlic and crushed red pepper and cook for 1 minute until fragrant.
Prepare the Broth:
Deglaze the pan with the white wine and bring to a boil. Stir frequently. Boil for 3-4 minutes or until the wine begins to reduce. Add the stock and the beans and bring to a boil. Season with salt, pepper, and crushed red pepper to taste. Reduce heat and simmer for 20 minutes. Taste and season again.
Add the Zucchini Noodles:
Bring the broth back to a boil and add the zucchini noodles. Cook for 4-5 minutes or until just softened. Season again to your preferences. Turn off the heat.
To Serve:
Divide the noodles between shallow bowls and ladle the broth on top. Serve with grated parmesan cheese, if desired. Enjoy!