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Zucchini pasta on a blue plate with tomatoes

Zucchini Pasta

4.82 from 27 votes
This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
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Ingredients
  

  • 2 pounds zucchini about 4 medium
  • 1/4 cup freshly squeezed lemon juice about 1 medium lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 small shallot finely chopped
  • 3 cloves minced garlic
  • 1 pint cherry tomatoes halved
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese plus additional for serving
  • 1/2 cup packed fresh basil leaves roughly chopped
  • Kosher salt
  • Ground black pepper

Instructions
 

  • Spiralize the zucchini (see blog post above for tips). Set aside.
    Zucchini noodles in a glass
  • In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
    Lemon and cornstarch in a glass bowl
  • In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
  • Add the garlic and cook just until very fragrant, about 30 seconds.
  • Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
    Tomatoes and garlic in a skillet
  • Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
  • Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
    Zucchini pasta in a skillet with tomatoes
  • Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
    Vegetables and noodles in a skillet
  • Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
    Zucchini pasta with tomatoes and basil on a plate

Notes

  • TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4)Calories: 180kcalCarbohydrates: 16gProtein: 9gFat: 10gSaturated Fat: 6gCholesterol: 26mgPotassium: 920mgFiber: 3gSugar: 10gVitamin A: 1510IUVitamin C: 75mgCalcium: 197mgIron: 2mg