Makes: 4 servings
4 medium zucchinis, spiralized (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, (about 12 ounces)
1/4 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
- 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 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.
- 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.
- Bring the liquid to a simmer. Combine cornstarch and cold water in a
small bowl then whisk into the simmering liquid. While whisking, cook
until the liquid thickens to a sauce; about 1 minute. Taste and season
with salt as needed.
- Pour the sauce over the zucchini, tomatoes, and basil. Sprinkle with parmesan cheese on top and serve immediately.
Total Cost: $6.86
Serving Cost: $1.72