Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe


My favorite thanks to cook zucchini noodles! See the way to build our 20-minute zucchini noodles alimentary paste direction with garlic, tomatoes, basil, and cheese cheese. Low-carb, keto-adaptable, and vegetarian! Jump to the Zucchini Noodles alimentary paste direction or watch our fast direction video showing you the way we tend to build it.

We ar loving with this simple direction. There’s recent zucchini, tomatoes, basil, parmesan, and much of garlic. the most effective part? It solely takes twenty minutes to create. It’s low on calories and carbs, whereas having most flavor!

This is such a fast and simple direction. It’s pliable, too. we tend to love this with 100 percent zucchini noodles (basically, pasta made up of zucchini), however a mix of real pasta or alimentary paste and zucchini is nice.

This alimentary paste direction is all regarding recent ingredients. The zucchini ought to be firm and therefore the tomatoes sweet. If you've got a tough time finding smart, flavorsome tomatoes, it's higher to use canned. we tend to love canned San Marzano tomatoes additionally because the choices from natural scientist vale.

This zucchini alimentary paste direction is all regarding recent ingredients. The zucchini ought to be firm and therefore the tomatoes sweet.


  • 4 medium zucchini (about 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
  • 2 medium tomatoes, chopped, see note (about 12 ounces)
  • 1/2 cup shredded parmesan cheese, plus more for serving
  • 1 cup basil leaves, torn into pieces
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • Salt, to taste



  1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
  2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble 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 else 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.
  3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.


  1. Bring the liquid left in the skillet to a simmer.
  2. 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.
  3. Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately

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