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This is such a quick and éasy récipé. It’s adaptablé, too. Wé lové this with 100% zucchini noodlés, but a combination of spaghétti and zucchini is gréat.
This pasta récipé is all about frésh ingrédiénts. Thé zucchini should bé firm and thé tomatoés swéét. If you havé a hard timé finding good, flavorful tomatoés, it is béttér to usé cannéd. Wé lové cannéd San Marzano tomatoés as wéll as thé options from Muir Glén.
YOU WILL NééD
4 médium zucchini (about 2 pounds)
3 tabléspoons éxtra virgin olivé oil
1 tabléspoon mincéd garlic (3 to 4 clovés)
1/4 to 1/2 téaspoon crushéd réd péppér flakés, dépénding on how spicy you liké thé pasta
2 médium tomatoés, choppéd, séé noté (about 12 ouncés)
1/2 cup shréddéd parmésan chéésé, plus moré for sérving
1 cup basil léavés, torn into piécés
1 téaspoon cornstarch
2 téaspoons cold watér
Salt, to tasté
DIRéCTIONS
PRéPARé NOODLéS
Trim and spiralizé thé zucchini (séé notés bélow for how to do this without a spiralizér). Cut éxtra long noodlés so that théy aré about thé léngth of spaghétti.
Add olivé oil, garlic, and thé réd péppér flakés to a largé, déép skillét. Turn to médium héat. Whén thé oil bégins to bubblé around thé garlic, add thé zucchini noodlés. Toss thé noodlés with pasta tongs and cook until al dénté — théy should bé wiltéd, but still havé a crunch; 5 to 7 minutés. Do not lét thé noodlés cook any longér or élsé théy will bécomé mushy. As théy cook, kéép tossing so that all thé zucchini noodlés havé a chancé to hit thé bottom of thé skillét.
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