| Servings | Prep Time | Cook Time |
| 4servings | 8minutes | 12minutes |
| Servings | Prep Time |
| 4servings | 8minutes |
| Cook Time |
| 12minutes |
Ingredients
- 4 medium zucchini about 2 pounds
- 3 tbsp extra virgin olive oil
- 1 tbsp minced garlic 3 to 4 cloves
- 1/4 to 1/2 tsp crushed red pepper flakes
- 2 medium tomatoes chopped (about 12 oz)
- 1/2 cup shredded Parmesan cheese plus more for serving
- 1 cup basil leaves torn into pieces
- 1 tsp cornstarch
- 2 tsp cold water
- salt to taste
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Trim and spiralize the zucchini. Cut extra long noodles so that they are about the length of spaghetti.
- 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 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.
- As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet. 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.
- Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. 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.
- Source: http://www.inspiredtaste.net/29992/garlic-zucchini-pasta-recipe/ (To see tips on making the zucchini noodles without a spiralizer follow the link)
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