Italian Zucchini Pasta
A fresh and vibrant Italian zucchini pasta that's perfect for a light Mediterranean-style meal.
Equipment
- 1 spiralizer for making zucchini noodles
- 1 Large skillet
- 1 Mixing Bowl medium
Ingredients
Main Ingredients
- 2 medium zucchinis spiralized
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the zucchinis. Use a spiralizer to create noodles or zoodles. Set aside.
- Halve the cherry tomatoes and mince the garlic. Chop the fresh basil and grate the parmesan cheese.
Cooking
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Add cherry tomatoes to the skillet and cook until they begin to soften, about 2-3 minutes.
- Add the zucchini noodles to the skillet and toss gently to combine with the tomatoes and garlic. Cook for 3-4 minutes until the zoodles are tender but not mushy.
- Remove from heat and stir in parmesan cheese and fresh basil. Season with salt and pepper to taste.
Serving
- Divide the pasta among plates and serve immediately while warm.
Storage
- Place any leftovers in an airtight container and store in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.
Notes
Pro Tips: Choose firm zucchinis for the best texture. Don't overcook the zoodles to maintain their firmness. Ingredient Substitutions: Use pecorino romano instead of parmesan for a different flavor. How to Serve: Pair with a simple side salad or crusty bread. Storage & Freshness: Store in an airtight container for up to 2 days. Make-Ahead Tips: Prepare the zoodles and chop the ingredients ahead of time for a quicker meal prep.