Ingredients:
- 4 med. zucchini (about 2 lbs.)
- 3 Tbsp. extra virgin olive oil
- 4 cloves minced garlic
- 1/4 to 1/2 tsp. crushed red pepper flakes
- 2 med. tomatoes, chopped
- 1/2 cup shredded parmesan cheese, plus more for serving
- 1 cup basil leaves, torn into pieces
- 1 cup pasta sauce, optional
- 1 tsp. cornstarch
- 2 tsp. cold water
Directions:
- Trim and spiralize the zucchini. You can also use a standard vegetable peeler to make wide noodles or ribbons.
- Then, cut the zucchini into long noodles to be about the length of spaghetti.
- Add olive oil, garlic and 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 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. Bring the liquid left in the skillet to a simmer.
- Combine cornstarch and cold water in a small bowl, then whisk into the simmering liquid.
- Cook while whisking until the liquid thickens to a sauce about 1 minute. Taste the sauce and season with salt.
- Pour the sauce over the zucchini, tomatoes and basil.
- Finish with more parmesan cheese on top and add warmed pasta sauce if you like. Serve immediately.
