Description
A light and fresh zucchini pasta tossed with garlic, olive oil, and tomatoes, finished with parmesan and herbs for a simple yet satisfying meal.
Ingredients
- 3 medium zucchini, spiralized
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh basil or parsley, chopped
- Optional: red pepper flakes
- Optional: grilled chicken or shrimp for protein
Instructions
- Spiralize the zucchini and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add zucchini noodles and toss gently, cooking for 2–3 minutes until just tender.
- Season with salt and black pepper.
- Add cherry tomatoes and cook for 1 minute until warmed.
- Remove from heat and sprinkle with parmesan cheese.
- Finish with fresh herbs and optional red pepper flakes.
- Serve immediately while fresh and vibrant.
Notes
- Do not overcook to avoid watery noodles.
- Add salt near the end for best texture.
- Pairs well with pesto, marinara, or lemon juice.
- Best served immediately after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
