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Tomato, Garlic & Parmesan Zucchini Noodles

Tomato, Garlic & Parmesan Zucchini Noodles

It’s that time of year again where all I’m craving are cosy evenings in with soups, the fire on and nourishing foods. I love pasta so much, when in Italy or homemade pasta restaurants… However I always feel so bloated when I eat it at home, so I rarely do… Incoming zucchini noodles!

This recipe takes about 10 mins to prepare & cook, it’s so easy, delicious and really hits the spot when craving something comforting.

Serves 4

  • 4 zucchini
  • 3 tablespoons extra virgin olive oil (you can use coconut oil if you rather)
  • 1-2 tablespoons garlic paste (depending on how strong you like it)
  • 1/2 teaspoon crushed red pepper flakes
  • A couple of handfuls of vine tomatoes, roughly chopped
  • 1/2 cup shredded parmesan cheese
  • 1 cup basil leaves, torn into pieces
  • A little salt, to taste

 

  1. Trim, prepare & spiralize the zucchini noodles
  2. Add olive oil (or coconut if using), garlic & red pepper flakes to a large saucepan and cook on a medium heat.
  3. When the garlic starts to gently bubble in the oil, add the zucchini noodles and cook until al dente (they will have wilted but still want to have a crunch, usually takes me 5 or so mins). As they’re cooking, toss with pasta tongs so they all touch the bottom.
  4. Once nearly cooked, add in the tomatoes, basil, parmesan and continue to toss.
  5. Serve!

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