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. By the way, if you are looking for more vegetable noodle recipes, take a look at this Creamy Avocado Lime Sweet Potato Noodles recipe.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

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.

Mediterranean Zucchini NoodlesYOU MAY ALSO LIKE: Easy Mediterranean Zucchini Pasta Salad Recipe with cucumber, tomatoes, and feta. Low-carb and delicious!

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

Creamy Avocado Lime Sweet Potato NoodlesYOU MAY ALSO LIKE: How to make our 25-minute sweet potato noodles recipe with a creamy dairy-free avocado sauce. Jump to the Creamy Avocado Sweet Potato Noodles Recipe.

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 look 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.

Ridiculously Good Shrimp Pesto Soba Noodles RecipeYOU MAY ALSO LIKE: We love quick, fresh dinners. These soba noodles tossed with basil pesto hit the spot. Jump to the Pesto Shrimp Soba Noodles Recipe. Also gluten-free!

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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

48 comments… Leave a Comment
  • Linda November 20, 2017, 10:23 pm

    Prepared this exactly as directed. After done, topped it off with garlic sauteed shrimp. Fantastic dish, will make again and often. Thanks for the recipe.

    Reply
  • Sherifa Ratib November 6, 2017, 4:00 am

    Wow will try it

    Reply
  • Cory October 23, 2017, 7:24 pm

    First time I try Zucchini Noodles. Absolutely delicious! Can’t wait to repeat this recipe.

    Reply
  • Colleen October 13, 2017, 10:36 pm

    I just came across your website today. So glad I did! I made this recipe for my husband and myself tonight. We loved it! We are eating healthier these days and the best part was I didn’t feel guilty after eating it. Felt very satisfied. Looking forward to trying other recipes!

    Reply
  • Kathryn October 11, 2017, 8:43 pm

    This meal was great! My husband loved it and requested I make it again. I wish I made more! Before adding the zucchini I added some Italian breadcrumb to the olive oil and let it simmer for a minute and then added some lemon to the sauce. Can’t wait to make it again!

    Reply
  • Karen Murphy September 6, 2017, 11:38 am

    This dish was amazing…next time I’m going to fry up some portabella mushrooms and add to this.

    Reply
  • Amanda September 4, 2017, 3:03 pm

    This is soooo good!! Even my Dad ate 2 helpings! I added just a bit of lemon juice the second time I made it.. love it!

    Reply
  • Marsha Barnes August 26, 2017, 4:09 pm

    This is delicious!I made 2 alterations – I salted the zucchini noodles, since I prefer some of the water pulled out of them for texture, and since all I had was dried parmesan, I added some mozzarella for string factor. Wow!! I will be making this again!

    Reply
  • Heather August 23, 2017, 5:33 pm

    Do you know the nutritional values?

    Reply
    • Joanne August 23, 2017, 6:23 pm

      Hi Heather, the nutritional information can be found in the notes section of the recipe.

      Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: