Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe - How to Make Zucchini Noodles
We’re Adam and Joanne from inspiredtaste.net and welcome to our kitchen.
Hi there! We’re making our Guilt Free Zucchini PastaRecipe.
The first question you might want to ask iswhat exactly is a zucchini noodle or zucchini
pasta?
Which is an excellent question.
So basically instead of using regular boxeddry pasta, we actually make zucchini noodles
out of fresh zucchini.
Now in this recipe, we use whats called aspiralizer.
Which is this thing.
It’s not very expensive so if you do wantto get one, you can buy them online, but if
you don’t have one or don’t want to buyone we have given two or three more ways to
make zucchini noodles on the recipe page onInspired Taste.
So you don’t need this, but it does makeit quicker.
Let’s get to it.
We start by making the zucchini noodles — thereare multiple ways to make them, but we are
using our spiralizer, because it’s ridiculouslyfast.
I know this looks like a lot of zucchini,but trust us, after some time in a hot pan,
it wilts down quite a bit.
Since the strands are so long, we like tocut them into shorter lengths.
Just make them similar to spaghetti.
To make the noodles taste great, we cook itwith garlic, tomatoes, basil and parmesan
cheese.
Canned and fresh tomatoes will work.
Since we have some, we’re using fresh — justroughly chop them up.
We like using quite a bit of garlic — weare looking for about 1 tablespoon of minced
garlic, which is about 4 cloves.
For the cheese, we love parmesan and liketo grate it ourselves — it tastes better
this way.
Any salty cheese will work in its place, though.
Let’s move to the stove.
We start with a room temperature pan thenadd olive oil, garlic and red pepper flakes.
As the oil heats up it becomes infused withthe garlic.
When the oil is bubbling, add the zucchini.
The noodles will need 5 minutes or so in thepan — we’re looking for them to become
wilted, but still have a bit of crunch.
As they cook, toss them around the pan soall the noodles have a chance to hit the bottom
of the skillet.
When they are wilted, throw in the tomatoes,lots of fresh basil and most of the cheese
— save some for sprinkling on top later.
After about a minute the noodles are done.
Just transfer them to a serving bowl, butleave the liquid in the pan.
Since the liquid is pretty thin, we like tothicken it with a little cornstarch mixed
with water.
We only use about a teaspoon, but it makesa huge difference in the texture of the sauce.
When it's thick and shiny, pour it over thenoodles and finish with more basil and the
cheese you saved earlier.
And that’s it, easy, quick and light zucchininoodle pasta.
Eat it as is or toss some cooked shrimp orchicken on top. Enjoy!
Thanks for watching! If you loved this video, we have lots more.
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For the full Guilt-Free Garlic Parmesan Zucchini Pasta Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/29992/garlic-zucchini-pasta-recipe/ How to make our 20-minute zucchini pasta recipe with garlic, tomatoes, basil, and parmesan cheese. We’re in love with this recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. Plus, it only takes 20 minutes to make. Make this with 100% zucchini noodles or swap half of the zucchini for regular spaghetti for a heartier meal. There are a few options for what spiralizer to buy and many get good reviews. The model we have used in our video is from Paderno. Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at https://www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam FOLLOW US Facebook: https://www.facebook.com/inspiredtaste Twitter: https://twitter.com/inspiredtaste Instagram: https://instagram.com/inspiredtaste/