Description
Enjoy a healthy, low-carb tomato zucchini pasta. Fresh, flavorful, and perfect for a light, nutritious meal any day of the week.
Ingredients
- Zucchini: 2 large – Spiralized into noodles or sliced into thin strips for a low-carb, gluten-free base.
- Roma tomatoes: 4 medium – Chopped for the fresh tomato sauce.
- Olive oil: 2 tablespoons – Used for sautéing the garlic and making the sauce.
- Garlic: 3 cloves – Minced to add aromatic depth to the sauce.
- Fresh basil: ¼ cup – Chopped to add a fragrant, herbaceous flavor.
- Parmesan cheese: ¼ cup – Optional, for a finishing touch of richness.
- Salt and pepper: To taste – For seasoning.
- Red pepper flakes: Optional – For a touch of spice.
Instructions
- Prepare the Zucchini Noodles: Begin by spiralizing the zucchini into noodles using a spiralizer or a julienne peeler. If you don’t have a spiralizer, you can also use a vegetable peeler to create long strips. Once you have the zucchini noodles, lightly salt them and set them aside to draw out excess moisture. This step helps keep the noodles from becoming too soggy during cooking.
- Make the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic. Add the chopped tomatoes to the skillet, stirring to combine. Cook the tomatoes for 5-7 minutes, allowing them to soften and release their juices. As they cook, you can lightly mash them with the back of your spoon to break them down into a sauce-like consistency.
- Season the Sauce: Add salt, pepper, and red pepper flakes (if using) to taste. You can also add a bit of dried oregano or basil for extra flavor. Once the sauce has thickened slightly, stir in the fresh basil. Continue cooking for another 2-3 minutes, letting the flavors meld together.
- Cook the Zucchini Noodles: In another pan, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté them for 1-2 minutes, just until they are tender but still slightly firm. You want to avoid overcooking the zucchini noodles, as they can release excess water and become mushy. Once they’re done, remove them from the pan and set them aside.
- Combine the Noodles and Sauce: Once the sauce has thickened and is bubbling, add the zucchini noodles to the skillet. Toss the noodles with the sauce to coat them evenly. Allow everything to cook together for an additional 1-2 minutes, just enough to heat the noodles through and incorporate the flavors. If you prefer a saucier pasta, you can add a splash of vegetable broth or some pasta water to loosen the sauce.
- Serve: Once everything is mixed and heated, transfer the healthy tomato zucchini pasta to a serving bowl. Top with freshly grated Parmesan cheese and a sprinkle of basil for garnish. Serve immediately while it’s warm, and enjoy a light, healthy meal that’s full of fresh flavors.