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Guilt-Free Garlic Parmesan Zucchini Noodles Pasta
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Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

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.
Course Dinner

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

Instructions

  • PREPARE ZUCCHINI NOODLES ONLY COOK NOODLES FOR 5-7 MINUTES
  • 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.
  • 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, 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.