One-Pot Tuscan Spelt and Zucchini Noodles

Making a pasta dish entirely in one pot saves time and cleanup. Plus, there’s a bit of dairy-free creaminess from the pasta starch that lends a more substantial quality to the dish. Walnuts add meatiness while sun-dried tomatoes bring a hint of sweetness to this fun, fresh weeknight meal.

Pick your pasta

This recipe will work with most shapes of pasta, making it a great way to use up odds and ends of different varieties in the pantry. If you choose gluten-free pasta instead of spelt pasta, remember that the gluten-free kind is much more likely to dissolve, so be careful to not overcook.


4 1/2 cups (1.125 L) water

12 oz (350 g) spelt linguini or gluten-free linguini

1/2 cup (125 mL) sun-dried tomatoes, sliced

2 Tbsp (30 mL) extra-virgin olive oil

1 Tbsp (15 mL) lemon juice

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) ground black pepper

2 zucchini, spiral sliced using the thickest setting on a spiralizer, or peeled into ribbons with a vegetable peeler

1/2 cup (125 mL) chopped walnuts

1/2 cup (125 mL) fresh basil, torn


In large high-sided skillet, combine water, linguini, tomatoes, oil, lemon juice, salt, and pepper. Bring to a boil and cook until tender (8 to 10 minutes), stirring often to break apart pasta. Once water is absorbed, reduce heat to medium and toss in zucchini and walnuts. Cook until heated through.

Serve with fresh basil scattered over top.

Each serving contains: 483 calories; 17 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 73 g total carbohydrates (5 g sugars, 3 g fibre); 304 mg sodium

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