Healthy Tomato Zucchini Pasta
This bright and simple zucchini-based pasta mimics classic spaghetti with low-carb zucchini noodles and a fresh, garlicky tomato sauce, perfect for summer meals.
Ingredients
Main Ingredients
- 2 medium zucchinis Firm, with glossy skin; avoid soft spots.
- 1 cup cherry tomatoes Ripe and fragrant, choose even colored.
- 2 cloves garlic Fresh and firm, minced or grated.
- 1/4 cup fresh basil Vibrant green leaves, added at the end.
- 2 tablespoons olive oil Should shimmer but not smoke when heated.
- to taste salt For seasoning.
- to taste pepper For seasoning.
- optional Parmesan cheese Lightly grated to serve.
Instructions
Preparation
- Spiralize the zucchinis to create zucchini noodles, patting them dry if necessary.
- In a large skillet, heat olive oil over medium heat until it shimmers.
- Add minced garlic and sauté until fragrant, about 30–45 seconds.
- Add cherry tomatoes and cook for 2–4 minutes until they blister.
- Add zucchini noodles, salt, and pepper, then toss for about 4–6 minutes until tender.
- Stir in fresh basil right before serving.
- Top with Parmesan cheese if desired and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The zucchini noodles can be frozen separately from the sauce.