Print

zucchini pasta

zucchini pasta
Print Recipe

This easy zucchini pasta recipe offers a fresh, flavorful, and nutritious low-carb alternative to traditional noodles. Ready in under 20 minutes, it features spiralized zucchini sautéed with garlic and cherry tomatoes, topped with fresh basil and Parmesan cheese. Perfect for quick lunches or dinners, it’s light, versatile, and packed with vibrant colors and natural textures.

Ingredients

Scale

Main Ingredients

  • 2 medium fresh zucchinis (spiralized or thinly sliced)
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the zucchini noodles: Wash the zucchinis thoroughly. Using a spiralizer or vegetable peeler, cut the zucchini into thin, noodle-like strips. If you don’t have a spiralizer, thin ribbons made with a peeler work just as well. Place the noodles in a colander and sprinkle lightly with salt to draw out excess moisture while you prepare the other ingredients.
  2. Sauté garlic and cherry tomatoes: Heat olive oil in a large skillet over medium heat. Add the finely chopped garlic and stir frequently until fragrant and golden, about 1-2 minutes. Add the halved cherry tomatoes and cook until they soften and release their juices, creating a fresh, natural sauce base.
  3. Cook the zucchini noodles: Drain any excess liquid from the zucchini noodles, then add them to the pan with the garlic and tomatoes. Quickly sauté for 2-3 minutes until the noodles are just tender but still crisp. Avoid overcooking to keep the zucchini from turning mushy.
  4. Season and finish: Turn off the heat and stir in the chopped fresh basil. Season with salt and black pepper to taste. Sprinkle grated Parmesan cheese over the top, then gently toss everything together to combine the flavors evenly.

Notes

  • Remove excess moisture by salting zucchini noodles before cooking to prevent sogginess.
  • Zucchini cooks very quickly, so sauté just enough to keep a pleasant bite and avoid mushiness.
  • Use fresh herbs and ripe tomatoes for the best flavor.
  • Choose medium-sized zucchinis as they’re firm but tender, ideal for noodles.
  • Use a light sprinkle of Parmesan cheese to add umami without overpowering the dish.

Nutrition

Keywords: zucchini pasta, low carb, gluten free, vegetarian, easy recipe, healthy pasta alternative, quick meal

Find it online: https://linacorner.com/zucchini-pasta/