Garlic Parmesan Zucchini Noodle Pasta

posted by 7 months ago


4 servings store bought zucchini noodles

3 Tbs. extra virgin olive oil

1 Tbs. minced garlic (3 to 4 cloves)

1/4 - 1/2 tsp. crushed red pepper flakes

2 medium tomatoes, chopped

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


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. 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. Season with salt as desired. Pour the sauce over the zucchini, tomatoes, and basil. Top with more parmesan cheese and serve immediately. (Yield: 4 servings)

tags:  garlic parmesan zucchini noodle pasta, noodles, zucchini, vegetarian
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