Description
A quick and easy weeknight dinner featuring fresh zucchini noodles tossed in a garlicky sauce with tomatoes and basil.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic (or 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, mixed with 2 teaspoons cold water
- Salt, to taste
Instructions
- Trim and spiralize the zucchini into noodles.
- Cut the noodles to a manageable size.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant (about 30 seconds).
- Add the zucchini noodles to the skillet and cook for 5 to 7 minutes until al dente.
- Stir in chopped tomatoes and torn basil, cooking for one more minute.
- Transfer noodles to a serving dish. In the same skillet, simmer any residual liquid, whisking in the cornstarch and cold water until thickened. Season with salt.
- Pour sauce over zucchini noodles and toss gently to coat. Serve with extra parmesan on top.
Notes
This dish is highly customizable, feel free to add any leftover veggies or protein you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg