GLUTEN FREE

Zucchini Pasta

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini pasta is a delicious and healthy alternative to traditional pasta. Made from fresh zucchini, this dish is light and perfect for a summer meal. Simply spiralize the zucchini, sauté it with garlic and olive oil, and toss it with your favorite sauce. Enjoy it as a main course or a side dish!

Ingredients

Courgette - 1½ kg
Olive Oil - 1 fl oz
Garlic - 3 cloves
Chili Flakes - to taste
Tomatoes - 12.3 oz
Parmesan Cheese - 2.8 oz
Basil - 1.1 oz
Corn Starch - 1 tablespoon
Water - 2 spoons
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Wash the zucchini thoroughly and either grate them lengthwise using a Korean grater or cut them into thin long strips with a knife. There is no need to grate the center with the seeds.

Step 3

Mince the garlic.

Step 4

Cut the tomatoes into large pieces.

Step 5

Tear the basil leaves.

Step 6

Pour olive oil into the pan, add chili flakes and garlic. Place over low heat.

Step 7

When the oil starts to bubble around the pieces of garlic, add the zucchini and sauté, stirring, for about 5 minutes.

Step 8

Add the tomatoes, basil, and grated Parmesan cheese, and continue cooking for another minute. Then, use tongs to transfer the pasta to serving plates, leaving the juices in the skillet.

Step 9

In a small bowl, mix the water and starch.

Step 10

Bring the liquid in the skillet to a boil and add the cornstarch mixture. Boil for about 1 minute, until the sauce thickens. Season with salt to taste.