Zucchini Noodles in Tomato-Caper Broth

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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.

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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_MidPage

Zucchini Noodles in Tomato-Caper Broth

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 569kcal



  • 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
  • ½ 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.

To Serve:

  • Divide the noodles between shallow bowls and ladle the broth on top. Serve with grated parmesan cheese, if desired. Enjoy!


You may have extra broth leftover.


Calories: 569kcal | Carbohydrates: 62g | Protein: 27g | Fat: 25g | Sodium: 1030mg | Fiber: 15g | Sugar: 14g | Vitamin C: 85mg
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