Description
Light, fresh, and simple zucchini pasta two ways—start with basic zoodles, then toss with buttery garlic, Parmesan, and a squeeze of lemon.
Ingredients
Scale
- For Basic Zucchini Noodles:
- 4 medium zucchinis (fresh and firm)
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- For Garlic Parmesan Zucchini Pasta:
- 4 cups zucchini noodles (from above)
- 3 cloves garlic, minced
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- 1 tsp lemon juice
- Freshly ground black pepper, to taste
- Optional Add-Ins:
- Cherry tomatoes
- Fresh basil
- Crushed red pepper flakes
Instructions
- Make the Zoodles: Spiralize the zucchinis into noodles. Toss with the salt and let sit 10 minutes to draw out moisture, then gently squeeze and pat dry.
- Quick Sauté: Heat olive oil in a large skillet over medium heat. Add the zoodles and cook 1–2 minutes until just tender-crisp. Transfer to a bowl.
- Garlic Butter Sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and cook 30–60 seconds until fragrant (do not brown).
- Toss & Finish: Return zoodles to the pan. Add Parmesan, lemon juice, and black pepper; toss 30–60 seconds to coat and warm through. Adjust salt to taste.
- Optional Add-Ins: Fold in halved cherry tomatoes, torn basil, and a pinch of red pepper flakes. Serve immediately.
Notes
Tip: Choose medium zucchini—they spiralize better and hold their shape during quick cooking. Avoid overcooking to keep noodles from getting watery.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg