Zucchini Noodles In Garlic Parmesan Cream Sauce Food

GUILT-FREE GARLIC PARMESAN ZUCCHINI NOODLES PASTA

Steps:

• Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then cut the spiralized zucchini into long noodles to be 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 bubbles 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, and then cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
• Bring the liquid left in the skillet 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.

ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE

Steps:

• Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
• Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
• Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
• Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
• Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
• Toss with sliced cherry tomatoes before serving and garnish with parsley.

CREAM PASTA SAUCE WITH ZUCCHINI

Steps:

• Melt butter in saucepan.
• Cook minced garlic in butter for 3-4 minutes or until soft.
• Stir in flour; cook for one minute, stirring constantly.
• Add sour cream, milk, and lemon.
• Cook until heated through.
• Add zucchini, and cook just until bubbly.
• Add to pasta (I use this with my tortellini recipe).
• Add parmesan and black pepper to taste.