This is an amazing recipe that I have made many times. The trick is to buy your zucchini noodles already spiralized. Sprouts and Whole Foods have them. Add shrimp, chicken, or plant-based crumbles.

Ingredients:

  • 4 medium zucchini (about 2 pounds)
  • 3 tablespoons extra virgin olive oil + ¼ c vegetable broth or chicken broth
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
  • 2 medium tomatoes, chopped, see note (about 12 ounces)
  • 1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
  • 1 cup basil leaves, torn into piece

Directions:

  1. PREPARE ZUCCHINI NOODLES ONLY COOK NOODLES FOR 5-7 MINUTES
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
  3. 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.
  4. 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.

Semaglutide

Shipped to your home!

$499 per month
Online