Description
A light and flavorful zucchini spaghetti dish bursting with fresh cherry tomatoes, garlic, and a hint of lemon, finished with fresh basil and Parmesan for a perfect low-carb pasta alternative.
Ingredients
Scale
Zucchini Spaghetti
- 4 medium zucchini, spiralized
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Tomato and Herb Mix
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
For Serving
- Grated Parmesan cheese (optional)
Instructions
- Prepare the zucchini noodles: Use a spiralizer to turn the zucchini into spaghetti-like noodles and set them aside.
- Heat the olive oil: In a large skillet, warm the olive oil over medium heat until shimmering.
- Sauté garlic and spices: Add minced garlic and red pepper flakes to the skillet, cooking for 1-2 minutes until fragrant but not browned.
- Cook the tomatoes: Add the halved cherry tomatoes, sautéing for about 5 minutes until they soften and release their juices.
- Add zucchini noodles: Toss the spiralized zucchini into the skillet, combining well with the tomatoes and garlic.
- Season and cook: Sprinkle salt, pepper, lemon zest, and lemon juice over the mixture. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but retains a slight crispness.
- Finish with basil: Remove the skillet from heat and gently fold in the chopped fresh basil to brighten the flavors.
- Serve: Plate the zucchini spaghetti and top with grated Parmesan cheese if desired for a rich, savory finish.
Notes
- Be careful not to overcook the zucchini to keep it from becoming mushy; it should be tender but firm.
- Red pepper flakes are optional and can be adjusted to taste for spiciness.
- Parmesan cheese adds richness but can be omitted or replaced with a vegan alternative for dietary needs.
- Use fresh lemon zest and juice for the best citrus flavor.
- Try serving immediately for the best texture and freshness.
