Finish with more parmesan cheese on top and serve immediately. Taste the sauce and season with salt.ģPour the sauce over the zucchini, tomatoes, and basil. Cook while whisking until the liquid thickens to a sauce about 1 minute. Leave the liquid in the skillet.ġBring the liquid left in the skillet to a simmer.ĢCombine cornstarch and cold water in a small bowl, then whisk into the simmering liquid. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. ![]() As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.ĤStir in the tomatoes, basil, and parmesan cheese, and then cook for one minute. Do not let the noodles cook any longer, or else they will become mushy. When the oil bubbles around the garlic, add the zucchini noodles.ģToss the noodles with pasta tongs and cook until al dente - they should be wilted but still have a crunch 5 to 7 minutes. Then cut the spiralized zucchini into long noodles to be about the length of spaghetti.ĢAdd olive oil, garlic, and the red pepper flakes to a large, deep skillet. It’s fast and delicious.ġTrim and spiralize the zucchini (see notes below for doing this without a spiralizer).
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