My preferred method to cook
zucchini noodles! Perceive how to make our 20-minute zucchini noodles pasta
recipe with garlic, tomatoes, basil, and parmesan cheddar. Low-carb,
keto-versatile, and veggie lover!
#zuchini #zuchininoodles
#zucchini #zucchinirecipes #zucchininoodles #zucchinipasta #zucchinibread
#zucchinilasagna #zucchinifritters #zucchinifries
We are enamoured with this easy
recipe. There's new zucchini, tomatoes, basil, parmesan, and loads of garlic.
The best part? It just takes 20 minutes to make. It's low on calories and
carbs, while having most extreme flavor!
This is such a brisk and easy
recipe. It's versatile, as well. We love this with 100% zucchini noodles
(essentially, spaghetti produced using zucchini), yet a blend of genuine
spaghetti or pasta and zucchini is incredible.
This pasta recipe is about new
fixings. The zucchini ought to be firm and the tomatoes sweet. In the event
that you make some hard memories discovering great, delightful tomatoes, it is
smarter to utilize canned.
Ingredients :
- 1 tablespoon minced garlic (3 to 4 cloves)
- Salt, to taste
- 4 medium zucchini (about 2 pounds)
- 2 teaspoons cold water
- 1 cup basil leaves, torn into pieces
- 2 medium tomatoes, chopped, see note (about 12 ounces)
- 3 tablespoons extra virgin olive oil
- 1/2 cup shredded parmesan cheese, plus more for serving
- 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
- 1 teaspoon cornstarch
Ingredients :
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.
Inspired from : inspiralized.com
Guilt-Free Garlic Parmesan Zucchini Noodles Pasta
4/
5
Oleh
Hana
