Zucchini Pasta
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
180 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Pasta
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This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!
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Ingredients
- 2 pounds zucchini about 4 medium
- ¼ cup freshly squeezed lemon juice about 1 medium lemon
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 3 cloves minced garlic
- 1 pint cherry tomatoes halved
- ¼ teaspoon red pepper flakes
- ½ cup grated Parmesan cheese plus additional for serving
- ½ cup packed fresh basil leaves roughly chopped
- kosher salt
- ground black pepper
Instructions
- Spiralize the zucchini (see blog post above for tips). Set aside.
- In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
- In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
- Add the garlic and cook just until very fragrant, about 30 seconds.
- Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
- Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
- Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
- Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
- Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
Notes
- TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
180kcal
(9%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
26mg
(9%)
Potassium
920mg
(26%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1510IU
(30%)
Vitamin C
75mg
(83%)
Calcium
197mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 180kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Potassium | 920mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1510IU | 30% |
| Vitamin C | 75mg | 83% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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