Zucchini pasta
Zucchini pasta is a light and refreshing dish featuring spiralized zucchini noodles tossed with olive oil, fresh basil, and cherry tomatoes, topped with parmesan. It's a quick, low-carb alternative to traditional pasta that emphasizes fresh flavors and healthy ingredients.
Cook time 5 min
Prep time 15 min
Ingredients:
3 zucchini2 tbsp olive oil
1/4 tsp salt
1/2 tsp lemon peel
1 tbsp basil
1 cup cherry tomatoes
1 cup grated parmesan cheese
Zucchini pasta is a delightful, low-carb alternative to traditional pasta dishes. It's light, refreshing, and packed with flavors from fresh ingredients like basil, cherry tomatoes, and lemon peel. This recipe is perfect for those looking to enjoy a healthy, yet tasty meal.
Instructions:
- Wash the zucchini thoroughly and trim the ends.
- Using a spiralizer or vegetable peeler, create long, thin noodles from the zucchini. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to cut the zucchini into thin strips.
- Place the zucchini noodles in a large bowl.
- Drizzle them with 2 tablespoons of olive oil.
- Sprinkle with 1/4 teaspoon of salt and toss to evenly coat the noodles.
- Grate the lemon peel to measure 1/2 teaspoon and add it to the zucchini noodles.
- Finely chop the fresh basil (1 tablespoon) and add it to the bowl as well. Toss everything together to combine.
- Wash the cherry tomatoes and cut them in half.
- Add the halved cherry tomatoes to the zucchini noodles mixture.
- Toss gently to mix all the ingredients thoroughly.
- Divide the zucchini pasta among serving plates or bowls.
- Generously top each serving with grated parmesan cheese (1 cup in total).
- Optionally, garnish with a few extra basil leaves or a light drizzle of extra olive oil for added flavor.
- Your delicious and fresh zucchini pasta is ready to be enjoyed! Serve immediately for the best texture and taste.
Your delectable zucchini pasta is now ready to be served. With its vibrant colors and aromatic flavors, this dish is sure to impress. Enjoy it as a light lunch or a satisfying dinner, knowing it's as nutritious as it is delicious.
Zucchini pasta FAQ:
Zucchini noodles should be cooked just until they are tender but still slightly crisp, usually 2-3 minutes if sautéed. Avoid overcooking, as they can become mushy.
It’s best to prepare zucchini pasta fresh, as it can become watery when stored. If you need to prep in advance, spiralize the zucchini and store it in an airtight container in the fridge for up to 2 days, but wait to cook until just before serving.
For a dairy-free option, try nutritional yeast or a dairy-free cheese alternative. Grated pecorino or a similar hard cheese can also be used if you’re looking for a different flavor.
You can use a vegetable peeler or a julienne peeler to create thin strips from the zucchini. Alternatively, slicing the zucchini into thin planks and then cutting those into noodles is another effective method.
Yes, you can add various vegetables like bell peppers, spinach, or mushrooms for added texture and flavor. Just make sure to sauté them briefly so they remain crisp.
Tips:
- Use a spiralizer to create uniform zucchini noodles. If you don't have one, a julienne peeler or a normal vegetable peeler can also do the job.
- Prevent the noodles from becoming too watery by patting them dry with paper towels after spiralizing them.
- For added flavor, consider sautéing some garlic in the olive oil before adding the zucchini noodles.
- Don't overcook the zucchini noodles. They should be tender but still have a bit of bite to them.
- Add the parmesan cheese right before serving to keep its texture and flavor intact.
- Feel free to experiment by adding other vegetables or proteins like grilled chicken or shrimp to the dish.
Nutrition per serving
3 ServingsCalories 180kcal
Protein 13g
Carbohydrates 13g
Fiber 2.74g
Sugar 7g
Fat 20g
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