2
servings10
minutes7
minutes160
kcalIf you’re craving pasta but want to keep it light and low-carb, this Zucchini Noodles with Tomato & Basil recipe is the perfect solution. It’s fresh, simple, and ready in under 20 minutes—ideal for busy weeknights, clean eating, or a garden-inspired summer dish.
2 medium zucchinis, spiralized
1 tbsp olive oil
2 cloves garlic, minced, or store bought minced garlic
1 cup cherry or grape tomatoes, halved
Salt and pepper, to taste
¼ tsp crushed red pepper flakes (optional)
¼ cup fresh basil leaves, torn or chopped
1 tbsp vegan Parmesan or nutritional yeast (optional, for garnish)
Prep the Zoodles:
Use a spiralizer or julienne peeler to turn the zucchini into noodles.
Pat dry with a paper towel to remove excess moisture.
Sauté the Tomatoes:
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add halved tomatoes and cook for 3–5 minutes, stirring occasionally, until softened and slightly blistered.
Cook the Zucchini Noodles:
Add the zucchini noodles to the skillet and toss with the tomato mixture.
Sauté for 2–3 minutes, just until the noodles are tender but not soggy.
Season with salt, pepper, and red pepper flakes to taste.
Finish and Serve:
Remove from heat and stir in fresh basil.
Plate and garnish with Parmesan cheese if desired.
Serve immediately for best texture.
Fresh, flavorful, and nutrient-dense, these Zucchini Noodles with Tomato & Basil make it easy to eat well without missing your favorite pasta nights. It’s clean eating with comfort food vibes—light on the stomach and big on flavor!
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