Description
A light and refreshing zucchini pasta made with spiralized zucchini noodles, garlic, cherry tomatoes, Parmesan cheese, and fresh basil for a quick and flavorful meal.
Ingredients
- 3 medium zucchini, spiralized into noodles
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Spiralize the zucchini into noodle-like strands and lightly pat them dry with a paper towel if they release excess moisture.
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the cherry tomatoes and cook for 2 to 3 minutes until they soften and begin releasing their juices.
- Add the zucchini noodles to the skillet and gently toss with the tomatoes and garlic.
- Cook for 2 to 3 minutes, stirring occasionally, until the noodles are slightly tender but not mushy.
- Remove the skillet from heat and add the grated Parmesan cheese, chopped basil, and lemon juice.
- Season with salt, black pepper, and red pepper flakes if using.
- Toss everything together and serve immediately.
Notes
- Cook zucchini noodles briefly to prevent them from becoming watery or mushy.
- Pat the zucchini noodles dry before cooking to reduce excess moisture.
- Grilled chicken or shrimp can be added for extra protein.
- Pesto can be used instead of the tomato and garlic base for a different flavor.
- Sautéed mushrooms or spinach make great additional vegetables.
- For a vegan version, replace Parmesan with nutritional yeast or dairy-free cheese.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
