Guilt-Free Garlic Parmesan Zucchini Noodle Pasta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Zucchini noodles cooked with tomatoes, Italian herbs and seasonings and a little Parmesan cheese.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 15 min


    Feel free to use zucchini noodles only or a combination of spaghetti and zucchini noodles.

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    Posted On:

    March 12, 2019

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