Zucchini Pasta
This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!
Foto: Well PlatedIngredients
- 2 pounds zucchini (about 4 medium)
- 1/4 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)
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese (plus additional for serving)
- 1/2 cup packed fresh basil leaves (roughly chopped)
- Kosher salt
- Ground black pepper
Steps
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.
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