Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

How to make our 20-minute zucchini noodle pasta recipe with garlic, tomatoes, basil, and parmesan cheese. Jump to the Zucchini Noodles Pasta Recipe or watch our quick recipe video showing you how we make it.

We are in love with this easy recipe. There’s fresh zucchini, tomatoes, basil, parmesan, and lots of garlic. The best part? It only takes 20 minutes to make.

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Guilt-Free, 20 Minute Zucchini Pasta

This is such a quick and easy recipe. It’s adaptable, too. We love this with 100% zucchini noodles, but a combination of spaghetti and zucchini is great.

How to Make Guilt-Free, 20 Minute Garlic Parmesan Zucchini Pasta

This pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet. If you have a hard time finding good, flavorful tomatoes, it is better to use canned. We love canned San Marzano tomatoes as well as the options from Muir Glen.

This pasta recipe is all about fresh ingredients. The zucchini should be firm and the tomatoes sweet.

How to Make Zucchini Noodles

  • The easiest way to make zucchini noodles is to use a spiralizer. They make long, curly noodles in minutes. This is a great tool to add to your kitchen.
  • You can also use a julienne vegetable peeler. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now.
  • Most mandoline slicers will make noodles, too.
  • You can also use a standard vegetable peeler and make wide noodles.

Once you’ve got noodles, you’re ready to cook them.

How to Cook Zucchini Noodles

How to Cook Them

Zucchini is mostly made up of water so cooking it can be tricky. Here are our tips for cooking it well.

  • Don’t peel the zucchini. Peeled zucchini noodles are mushy and have little crunch. Plus, it adds a step and we’re looking for dinner on the table fast.
  • Don’t salt the zucchini ahead or time or while it cooks in the pan. Salt draws out water from the zucchini. This will make it less crunchy when it’s cooked. Since salt makes things taste good, we prefer to salt the sauce and not the zucchini.
  • Don’t overcook. The noodles should be cooked to al dente (just like pasta). This means they will looked wilted, but still have a crunch.

Since zucchini has a tendency to become watery, we do our best to reduce this as much as possible in our recipe. Even so, you will still find some water left at the bottom of the serving bowl. This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious. By the way, if you are looking for more ways to use up zucchini, here’s our parmesan basil zucchini chips recipe for you. They are addictive.

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20 Minute Garlic Parmesan Zucchini Pasta Recipe

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

  • PREP
  • COOK
  • TOTAL

We’re in love with this easy zucchini pasta 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.

Makes 4 Servings

You Will Need

4 medium zucchini (about 2 pounds)

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta

2 medium tomatoes, chopped, see note (about 12 ounces)

1/2 cup shredded parmesan cheese, plus more for serving

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt, to taste

Directions

  • Prepare Noodles
  • 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, 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.

    • To Finish
    • Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.

      Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Adam and Joanne's Tips

  • How to make Zucchini Noodles without a Spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
  • Don’t be surprised if after the pasta has been sitting, liquid collects at the bottom of the serving dish. This is okay with us. The liquid mixes with tomato, garlic, cheese, and olive oil, so it’s delicious.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 184 / Protein 7 g / Carbohydrate 10 g / Dietary Fiber 3 g / Total Sugars 7 g / Total Fat 14 g / Saturated Fat 3 g / Cholesterol 9 mg
AUTHOR: Adam and Joanne Gallagher

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26 comments… Leave a Comment
  • Meghann July 12, 2017, 9:11 pm

    My husband loved these noodles and he’s a meat and potatoes kind of guy. Will definitely make again 🙂

    Reply
  • ~A~ July 8, 2017, 7:29 pm

    I made this for the first time tonight. DELICIOUS. I think I will add shrimp to the next batch.

    Reply
  • Joe I Smith June 21, 2017, 10:25 pm

    That looks good!!!!

    Reply
  • SHARI June 18, 2017, 9:09 am

    THIS DISH IS AMAZING!! Ive made it twice now and get all kinds of comments when I’m eating lunch. Ive let coworkers sampled and printed out the recipe for 5 of them, so far!!

    Reply
  • Martha June 10, 2017, 8:02 pm

    This was so delicious. I didn’t have basil and I didn’t miss it. I also had this dish at a local farm to table restaurant and they added white wine and a sliver of butter at the end instead of the water. I didn’t do that , but plan on it next time.

    Reply
  • Debbie May 25, 2017, 6:59 pm

    I made the receipe, came out real good. I enjoyed it. The only thing was that I had no liquid left in skillet. Is this because I used zucchini noodles already in a package from grocery store? Still was very good. Thank you. Debbie.

    Reply
    • Becky June 3, 2017, 7:15 pm

      Ya, I no liquid left…I was a bit confused…..certainly not enough for a whisk…..Can the administrator elaborate?

      Reply
      • Becky June 3, 2017, 7:22 pm

        Never mind, I found the youtube video you made. Thanks a bunch! 🙂

        Reply
    • ~A~ July 8, 2017, 7:31 pm

      I used canned sliced tomatoes and then used the juice from the tomatoes to help out with the sauce. I didn’t have much and used fresh zucchini

      Reply

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