Zucchini Noodles: A Quick and Savory Low-Carb Delight
This quick and savory zucchini noodles recipe offers a delicious low-carb alternative to traditional pasta, perfect for a healthy meal.
Equipment
- spiralizer
- skillet
- whisk
- small bowl
Ingredients
- 4 medium zucchini about 2 pounds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic 3 to 4 cloves
- ¼ to ½ teaspoon crushed red pepper flakes
- 2 medium tomatoes about 12 ounces, chopped
- ½ 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
- Trim zucchini ends and spiralize into noodles, cutting to spaghetti length.
- Heat olive oil in a skillet, add garlic and red pepper flakes, cooking until bubbling.
- Add zucchini noodles, tossing for 5 to 7 minutes until wilted but still crunchy.
- Stir in tomatoes, basil, and parmesan, cooking for an additional minute.
- Simmer remaining liquid, mix cornstarch with cold water, whisk into liquid until thickened.
- Pour sauce over zucchini mixture and serve topped with additional parmesan.
Notes
Cooked zucchini noodles are best enjoyed immediately for optimal texture. Store leftovers in an airtight container in the fridge for a couple of days, but they may release more liquid.