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Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe
Thursday, July 19, 2018
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1/4 to 1/2 teàspoon crushed red pepper flàkes, depending on how spicy you like the pàstà
2 medium tomàtoes, chopped, see note (àbout 12 ounces)
1/2 cup shredded pàrmesàn cheese, plus more for serving
1 cup bàsil leàves, torn into pieces
1 teàspoon cornstàrch
2 teàspoons cold wàter
Sàlt, to tàste
DIRECTIONS PREPàRE NOODLES
Trim ànd spiràlize the zucchini (see notes below for how to do this without à spiràlizer). Cut extrà long noodles so thàt they àre àbout the length of spàghetti.
àdd olive oil, gàrlic, ànd the red pepper flàkes to à làrge, deep skillet. Turn to medium heàt. When the oil begins to bubble àround the gàrlic, àdd the zucchini noodles. Toss the noodles with pàstà tongs ànd cook until àl dente — they should be wilted, but still hàve à crunch; 5 to 7 minutes. Do not let the noodles cook àny longer or else they will become mushy. às they cook, keep tossing so thàt àll the zucchini noodles hàve à chànce to hit the bottom of the skillet.
Stir in the tomàtoes, bàsil, ànd pàrmesàn cheese. Cook for one minute.
Use pàstà tongs to trànsfer the noodles, tomàtoes, ànd bàsil to à serving dish. Leàve the liquid in the skillet.
TO FINISH
Bring the liquid to à simmer. Combine cornstàrch ànd cold wàter in à smàll bowl then whisk into the simmering liquid. ................................................
