Garlic Parmesan Zucchini Noodles Pasta
By Amanda Scali

If you are aiming to add some healthier recipes at home this year, this could be the perfect place to start.
 
Sub out that carby pasta for some delicious homemade Zucchini noddles or Zoodles.
 
Zoodles are very low in calories, low in carbs, gluten-free, easy to use in many recipes to replace regular noodles and quick to make
 
 
They will have you feel fresh and healthy.
 
Enjoy.
 
What you’ll need:
 
4 medium zucchini
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped
1/2 cup shredded parmesan cheese, plus more for serving
1 cup basil leaves, torn into pieces
1 teaspoon corn-starch
2 teaspoons cold water
Salt, to taste
 
 
Method:
 
Trim and spiralize the zucchini.
 
Cut extra-long noodles so that they are about the length of spaghetti.
 
Add olive oil, garlic, and the red pepper flakes to a large, deep pan. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles.
 
Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the pan.
 
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the pan.
 
Bring the liquid left in the pan to a simmer.
 
Combine corn-starch, and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
 
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.