Dine on a Dime: Garlic Parmesan Zucchini Noodles
Save some cash with this healthy, affordable dinner. These zucchini noodles are an oven-free dinner and perfect for a September weeknight meal.
Ingredients:
- 4 medium zucchini
- 3 tablespoons extra virgin olive oil
- 4 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 2 large tomatoes, diced
- 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 and pepper
Directions:
- Trim and spiralize the zucchini; you can use either a spiralizer or mandolin. Make sure to cut extra-long noodles so they are about the length of spaghetti.
- Add olive oil, garlic, and red pepper flakes to a large skillet over 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 — noodles should still have a crunch; 5-7 minutes. Do not let the noodles cook any longer or they will become overly soft.
- Stir in the tomatoes, basil and parmesan cheese. Cook for 1 minute. Use pasta tongs to transfer the noodles to a serving dish. Leave the liquid in the skillet.
- Bring the remaining liquid in the skillet to a simmer.
- Combine cornstarch and cold water in a small bowl, and then whisk into the simmering liquid. Cook, while whisking until the liquid thickens, about 1 minute.
- Season the sauce with salt and pepper. Pour over the zucchini, tomatoes and basil.
- Finish with more parmesan cheese on top and serve immediately.