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.
This recipe is very simple and easy to make. We enjoyed it with veggie noodles for a low-carb option but you can use traditional noodles – such as orzo, ditalini, or farfalle.
If you can’t find zucchini noodles but want a low-carb option, you can use spaghetti squash or even serve this fragrant tomato-caper broth over roasted cauliflower.
This recipe’s broth is made by browning a diced onion with cherry tomatoes and capers. I like to sauté the capers in butter until they begin to turn a little golden, about 3 to 5 minutes. The cherry tomatoes should begin to blister and pop. I deglaze the pan with white wine and vegetable stock and whisk until smooth and emulsified.
Finally, I just add a can of beans the zucchini noodles and voila! Dinner is served.
If you need to make some substitutions, use the following guide:
- Zucchini Noodles: Traditional noodles or a veggie noodle alternative such as carrot noodles, turnip noodles, or spaghetti squash. You can serve this over roasted cauliflower as well.
- Cherry Tomatoes: 1 14.5-ounce can diced or whole-peeled tomatoes
- Capers: Omit or use anchovies for a non-vegetarian option
- White Wine: Use vegetable stock instead
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Zucchini Noodles in Tomato-Caper Broth
- Wide pot
- Colander or fine-mesh sieve
- 2 teaspoons extra virgin olive oil
- 1 yellow onion peeled and diced
- 3 tablespoons butter
- 12 ounces cherry tomatoes
- 2 tablespoons capers drained
- 4 cloves garlic peeled and minced
- 1 teaspoon crushed red pepper more or less to taste
- 1/2 cup white wine or vegetable stock
- 4 cups vegetable stock
- 15 ounce can or cannellini beans drained and rinsed
- 16 ounces zucchini noodles
- Salt and pepper to taste
- Grated parmesan cheese for garnish optional
Cook the Aromatics:
- 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.
- Divide the noodles between shallow bowls and ladle the broth on top. Serve with grated parmesan cheese, if desired. Enjoy!