Zucchini Spaghetti with Garlic and Parmesan
Transform your weeknight dinner routine with this vibrant and healthy Zucchini Spaghetti with Garlic and Parmesan recipe! Featuring tender zucchini noodles (zoodles) infused with the rich flavors of garlic, juicy cherry tomatoes, and a hint of red pepper flakes, this low-carb, gluten-free dish is a perfect alternative to traditional pasta. Tossed in zesty lemon juice, finished with a generous sprinkling of freshly grated Parmesan cheese, and topped with aromatic basil, it delivers a delightful balance of freshness and indulgence in every bite. Ready in just 25 minutes, this quick and flavorful recipe is not only a crowd-pleaser but also a fantastic option for light summer meals or satisfying lunches. Make this wholesome zucchini pasta a regular on your menu and savor its guilt-free comfort food appeal!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic
- 1 cup Cherry tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil
- 1 tablespoon Lemon juice
Instructions
Trim the ends off the zucchinis and use a spiralizer or julienne peeler to create zoodles (zucchini noodles). Set aside.
Slice the cherry tomatoes in half and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet, cooking until they soften slightly, about 2-3 minutes.
Increase the heat to medium-high and add the zucchini noodles to the skillet.
Season the zoodles with salt, black pepper, and red pepper flakes.
Toss everything together in the skillet and cook the zucchini noodles for 3-5 minutes until they are just tender but not mushy.
Remove the skillet from heat and add the lemon juice, tossing the noodles to coat them evenly.
Sprinkle the grated Parmesan cheese over the zucchini spaghetti and toss gently to combine.
Chop the fresh basil and sprinkle it over the finished dish before serving.
Serve immediately and enjoy your healthy zucchini spaghetti!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 8968 mg | 390% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 58.8 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
