Zucchini pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.25 cup Parmesan Cheese, grated3.0 tsp Garlic4.0 medium Summer Squash10.0 serving Cherry Tomatoes, Fresh, 1 Tomato0.5 tbsp, drained Capers, canned
Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, caper and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Serving Size: 4 serving
Number of Servings: 4.0
Recipe submitted by SparkPeople user BRATSSCRAPPY.
Number of Servings: 4.0
Recipe submitted by SparkPeople user BRATSSCRAPPY.
Nutritional Info Amount Per Serving
- Calories: 70.7
- Total Fat: 2.2 g
- Cholesterol: 4.9 mg
- Sodium: 152.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.5 g