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Guilt-Free Garlic Parmesan Zucchini Noodle Pasta
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Brief Description
Zucchini noodles cooked with tomatoes, Italian herbs and seasonings and a little Parmesan cheese.
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Main Ingredient
zucchini
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Category: Vegetarian
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Feel free to use zucchini noodles only or a combination of spaghetti and zucchini noodles.
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Posted By: Bonadio
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Posted On: Mar 12, 2019
Number of Servings:
Ingredients:
- 4 - medium zucchini
- 3 tablespoons - extra virgin olive oil
- 1 tablespoons - minced garlic
- 1/4 teaspoons - to 1/2 teaspoon crushed red pepper flakes depending on how spicy you like it
- 2 - medium tomatoes chopped
- 1/2 cups - shredded Parmesan cheese plus more for serving
- 1 cups - basil leaves torn into pieces
- 1 teaspoons - cornstarch
- 2 teaspoons - cold water
- - salt to taste
Directions:
To make the noodles, use a spiralizer, julienne veggie peeler, or typical peeler for wider noodles. Do not peel the zucchini as they will become mushy.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles.
Toss the noodles with tongs throughout cooking. Cook until al dente – they should be wilted but still have a crunch; 5 to 7 minutes.
Stir in tomatoes, basil, and parmesan cheese. Cook for 1 minute.
Transfer noodles, tomatoes, and basil to a serving dish, leaving the liquid in skillet (optional).
Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl and whisk. Add to skillet and cook while whisking, until the liquid thickens to a sauce; about 1 minute.
Season with salt as needed and pour sauce over the zucchini mixture.
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