This Zucchini pasta is a nice alternative to a traditional pasta noodle. This dish is a light, fresh, and flavourful option for those hot summer nights. This dish can be used as an appetizer, or with the addition of a light protein such as chicken or fish (shrimp would be a great choice!) can easily be made into a main.
4 medium zucchini, tops trimmed off
3 TBSP extra virgin olive oil
1 TBSP garlic, rasped or minced
1/2 tsp chilli flakes
1/2 Pint cherry tomatoes
1/2 Cup parmesan, rasped
1 Cup basil leaves
1 tsp cornstarch
1 TBSP cold water
Using a Spiralizer, create noodles out of the zucchini. Cut them extra long – about the length of spaghetti.
In a deep skillet on medium heat, add olive oil, garlic, and chilli flakes. Add zucchini noodles once the oil begins bubbling around the garlic, but before the garlic has a chance to brown.
Toss the noodles in the pan and cook until al dente. They should be wilted, but still have crunch. This should take 5-7 minutes. Do not let the noodles cook longer or they will become mushy. As they cook, continue to toss so that all of the noodles have a chance to touch the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese (reserve some for finishing). Cook for 1 minute. Transfer to a serving dish, but leave liquid in the skillet.
Bring liquid to a simmer. Combine cornstarch and cold water in a small bowl; whisk into simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste and season with salt.
Pour salt over the pasta in the serving dish. Finish with more parmesan and serve.