Italian-American
Skinnytaste Garlic Zucchini Noodles (Zoodles) with Cherry Tomatoes
Light spiralized zucchini noodles tossed with blistered cherry tomatoes, garlic and a little Parmesan. A fast, fresh low-carb stand-in for pasta that comes together in under fifteen minutes.
18 min
Total time
4
Servings
10 min
Prep
8 min
Cook
beginnerdinnerlow-calorievegetariangluten-freelow-carb
Ingredients
4 servings
- 4 (about 900 g) medium zucchini, spiralized
- 15 ml olive oil
- 3 garlic cloves, thinly sliced
- 300 g cherry tomatoes, halved
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 20 g grated Parmesan cheese
- 10 g fresh basil, torn
Make it your way
Instructions
- Step 1.Spiralize the zucchini into thin noodles. Lay them on paper towels and lightly salt to draw out moisture while you prep everything else.
- Step 2.Heat the olive oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook just until fragrant and pale gold, about 30 to 60 seconds, so it does not burn.
- Step 3.Add the halved cherry tomatoes and cook, stirring occasionally, for 2 to 3 minutes until they soften and begin to release their juices.
- Step 4.Pat the zucchini noodles dry, then add them to the skillet. Season with the salt and pepper.
- Step 5.Toss and cook over medium-high heat for just 2 to 3 minutes until the zoodles are barely tender. Do not overcook or they turn watery and limp.
- Step 6.Remove from the heat and tip out any excess liquid that has pooled in the pan.
- Step 7.Toss in the Parmesan and torn basil, taste, and adjust seasoning. Serve immediately.
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