- 4 medium zucchini (about 2 pounds)
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of minced garlic (about 3 to 4 cloves)
- ¼ to ½ teaspoon of crushed red pepper flakes (the amount you use should depend on how spicy you like the pasta)
- 2 medium tomatoes, about 12 ounces, chopped
- ½ cup of shredded parmesan cheese, add a little extra for serving
- 1 cup of basil leaves, torn into pieces
- 1 teaspoon of cornstarch
- 2 teaspoons of cold water
- Salt for taste
Prepare the zoodles:
- Spiralize the zucchini after trimming it. Extra-long noodles should be around the same length as spaghetti.
- In a big, deep skillet, combine the olive oil, garlic, and red pepper flakes. Reduce the heat to medium. Add the zucchini noodles when the oil around the garlic starts to bubble. Toss the noodles using pasta tongs and cook for 5 to 7 minutes, or until al dente — wilted but still crunchy. Allowing the noodles to cook any longer will cause them to become mushy. Continue tossing while they cook to ensure that all of the zucchini noodles reach the bottom of the skillet.
- Combine the tomatoes, basil, and parmesan cheese in a mixing bowl. 1 minute of cooking. Transfer the noodles, tomatoes, and basil to a serving dish with spaghetti tongs. The liquid should be left in the skillet.
To finish the cooking:
- Simmer the remaining liquid in the skillet.
- In a small basin, whisk together cornstarch and cold water, then whisk into the simmering liquid. Cook, whisking constantly until the liquid has thickened to the consistency of a sauce, about 1 minute.
- Season the sauce with salt and pepper to taste. Over the zucchini, tomatoes, and basil, pour the sauce. Finish with a sprinkling of Parmesan and serve right away.
This recipe takes a total of 20 minutes to make, including a prep time of 8 minutes and a cook time of 12 minutes. If you’d like more inspiration on how to cook spiral zucchini, then you should check out this video recipe.