Garlic Parmesan Zucchini Noodles Pasta Recipe
End your night with guilt-free ‘zoodles’ for dinner! This 20-minute Garlic Parmesan Zucchini Noodles Pasta recipe is low-carb, keto-friendly and vegetarian. Made with fresh zucchini, tomatoes, basil, parmesan, and garlic, making this dish low in calories and high in flavor. The 5-star reviews are just another reason this dish will be your family’s new favorite go-to!
YOU WILL NEED
4 medium zucchinis (about 2 pounds) (2 for $6 of Butternut Squash, Beet, Zucchini, or Sweet Potato Noodles this week at Fresh)
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces) ($1.69 per lb. of Tomatoes On The Vine at Fresh)
1/2 cup shredded parmesan cheese, plus more for serving (2 for $7 of Our Family Shredded Cheese 16oz this week at Fresh)
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
- PREPARE NOODLES
Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). 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.
- TO FINISH
Bring the liquid left in the skillet 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.