Description
These zucchini noodles are a delicious and healthy alternative to traditional pasta. Tossed in a flavorful sauce with tomatoes, basil, and parmesan cheese, they make a light and satisfying meal.
Ingredients
Units
Scale
Zucchini Noodles:
- 4 medium zucchini, about 2 pounds
Sauce:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic, 3 to 4 cloves
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 medium tomatoes, chopped, about 12 ounces
- 1/2 cup shredded parmesan cheese, plus more for serving
- 1 cup basil leaves, torn into pieces
- 1 teaspoon cornstarch
- 2 teaspoons cold water
- Salt, to taste
Instructions
- Prepare Zucchini Noodles – Trim and spiralize the zucchini. Cut into long noodles. Add olive oil, garlic, and red pepper flakes to a skillet. Cook zucchini noodles until al dente. Toss with tomatoes, basil, and parmesan.
- To Finish – Simmer leftover liquid in the skillet. Whisk cornstarch and water, then add to the liquid. Cook until thickened. Season with salt and pour over zucchini. Top with parmesan and serve.
Notes
- Cooked zucchini noodles are best enjoyed immediately for the best texture.
- Store raw zoodles in an airtight container lined with paper towels in the fridge for up to 3 days.
- Freeze blanched zoodles for up to 6 months.
- Extra liquid in the serving dish is normal and flavorful.
- Salt zoodles at the end of cooking to prevent sogginess.
- Check labels for vegetarian-friendly Parmesan cheese alternatives.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 197
- Sugar: 1.7 g
- Sodium: 471.4 mg
- Fat: 14.3 g
- Saturated Fat: 3.4 g
- Carbohydrates: 11.2 g
- Fiber: 3.4 g
- Protein: 10.7 g
- Cholesterol: 7.2 mg
