Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

By zhanghengshuo

4 Person

20 Minutes

0 Calories

See how to make our 20-minute zucchini noodles pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Low-carb, keto-adaptable, and vegetarian! This is such a quick and easy recipe. It’s adaptable, too. We love this with 100% zucchini noodles (basically, spaghetti made from zucchini), but a combination of real spaghetti or pasta and zucchini is great.

Ingredients

Salt
2 tsp. cold water
1 tsp. cornstarch
1 cup basil leaves, torn into pieces
1/2 cup shredded parmesan cheese
2 medium tomatoes, chopped
1/2 tsp. crushed red pepper flakes
1 tbsp. minced garlic
3 tbsp. extra virgin olive oil
4 medium zucchini

Method

01

Trim and spiralize the zucchini. Cut extra-long noodles so that they are about the length of spaghetti.
02

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.
03

Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy.
04

As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
05

Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
06

Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Related Tags

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 8 Mins
Cook Time 12 Mins
Total Time 20 Mins

02 Ingredients

Salt

2 tsp. cold water

1 tsp. cornstarch

1 cup basil leaves, torn into pieces

1/2 cup shredded parmesan cheese

2 medium tomatoes, chopped

1/2 tsp. crushed red pepper flakes

1 tbsp. minced garlic

3 tbsp. extra virgin olive oil

4 medium zucchini

03 Method

Step 1

Trim and spiralize the zucchini. Cut extra-long noodles so that they are about the length of spaghetti.

Step 2

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.

Step 3

Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy.

Step 4

As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.

Step 5

Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

Step 6

Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

04 Author