Description
Light zucchini noodles with fresh tomato basil sauce. A low carb, fresh produce recipe perfect for quick spring and summer dinners.
Ingredients
- 4 medium zucchini spiralized
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 cups cherry tomatoes halved
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper divided
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil thinly sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Place spiralized zucchini on paper towels and sprinkle with 1/4 teaspoon salt. Let sit for 10 minutes to remove moisture, then pat dry.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add cherry tomatoes, remaining 1/4 teaspoon salt, black pepper, and red pepper flakes. Cook for 5 to 7 minutes, stirring occasionally, until tomatoes soften.
- Press some tomatoes with a spoon to create a sauce.
- Add zucchini noodles to the skillet and toss gently with the sauce. Cook for 2 to 3 minutes until zucchini is tender but firm.
- Remove from heat and stir in fresh basil.
- Divide among bowls and sprinkle with Parmesan cheese before serving.
Notes
- Serve immediately for best texture.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian