Best Garlic Zucchini Noodles Pasta
My go-to method for preparing zoodles, or zucchini noodles! Check out our simple pasta dish with zucchini noodles that includes cheese, tomatoes, garlic and basil. Vegetarian-friendly, keto-compatible, and low in carbs!
Recipe By: Adam And Joanne’s
Ingredients:
- Four medium zucchini, or almost two pounds
- Turmeric, three tablespoons of extra virgin
- 3–4 cloves of finely chopped garlic one tablespoon Depending on your preference for heat,
- use 1/4 to 1/2 teaspoon of crushed red pepper flakes with your spaghetti.
- Two medium tomatoes, roughly 12 ounces in size, diced
- Add extra parmesan cheese for serving (1/2 cup shredded)
- One cup of shredded basil leaves
- One tsp cornflour
- two tsp cold water
- Add salt to taste.
Directions:
GET ZUCCHINI NOODLES READY.
- Trim and spiralize the zucchini (if you don’t have a spiralizer, read the notes below). Next, cut the spiralized zucchini into long noodles that roughly match the spaghetti’s length.
- Fill a big, deep skillet with olive oil, garlic, and red pepper flakes. Preheat to a medium temperature. Add the zucchini noodles after the oil begins to bubble around the garlic.
- Using spaghetti tongs, toss the noodles and cook for 5 to 7 minutes, or until they are al dente, or wilted but still crunchy. The noodles will get mushy if they are cooked any longer. Continue tossing the zucchini noodles as they cook to ensure that they reach the bottom of the skillet.
- Stir in the tomatoes, basil, and parmesan cheese, and then 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.
Tips Adam And Joannes:
- Preparing Zucchini Noodles Without a Spiralizer: There are other ways to prepare noodles besides using a spiralizer. You can use a mandoline or a julienne veggie peeler. For creating wide noodles or ribbons, a regular vegetable peeler can also be used.
- Tomatoes: You need 12 ounces of tomatoes, although other types work well, such as cherry tomatoes. Tomatoes in a can also work; however, you might want to reserve part of the liquid.
- Extra liquid in the pan: Don’t be surprised if liquid collects at the bottom of the serving dish. It mixes with tomato, garlic, cheese, and olive oil, so it’s delicious.
- Vegetarian option: Parmesan cheese may contain animal rennet, so it’s crucial to check labels before use. Fortunately, several American brands offer vegetarian Parmesan cheese alternatives or use nutritional yeast. When using nutritional yeast, add to your tastes. I’d start with two tablespoons and increase from there.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed 1/2 teaspoon salt.
NUTRITION PER SERVING Serving Size
1/4 of the recipe / Calories 197 / Protein 10.7 g / Carbohydrate 11.2 g / Dietary Fiber 3.4 g / Total Sugars 1.7 g / Total Fat 14.3 g / Saturated Fat 3.4 g / Cholesterol 7.2 mg / Sodium 471.4 mg