Garlic Parmesan Zucchini Pasta
A creamy and delicious pasta dish featuring tender zucchini noodles with a rich garlic and Parmesan sauce.
Equipment
- 1 spiralizer
- 1 Large skillet
- 1 Wooden spoon
Ingredients
Main Ingredients
- 2 large zucchinis spiralized
- 3 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Optional Add-ins
- 1/4 tsp red pepper flakes
- 1/2 cup cherry tomatoes halved
- 1 tbsp lemon juice
Instructions
Preparation
- Wash the zucchinis and pat them dry. Use a spiralizer to create zucchini noodles. Set aside on a paper towel to drain excess moisture.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until golden brown, being careful not to burn.
- Add the zucchini noodles to the skillet, gently tossing them to coat in the garlic oil. Cook for 3-4 minutes until they are just tender.
- Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Toss until the cheese is melted and the noodles are well coated.
Serving
- Season with salt and pepper to taste. If desired, add red pepper flakes and cherry tomatoes. Serve immediately.
Storage
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: To keep zucchini noodles from becoming soggy, dry them thoroughly before cooking. Ingredient Substitutions: Use Pecorino Romano for a stronger cheese flavor. How to Serve: Pair with a fresh salad or garlic bread. Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare zucchini noodles ahead of time and store in the fridge until ready to use.