I make this dish on low-carb days with lighter training loads or I place my protein on top. This is light and refreshing, with great flavor, making it a superb addition to many dishes. The garlic, tomatoes, and basil give this dish an Italian zing to complement other Italian-inspired entrées.
SPICY ZOODLES
Makes: 4 servings
Serving size: 1 cup
Prep time: 8 minutes
Cook time: 12 minutes
INGREDIENTS
4 medium zucchinis, trimmed
3 tbsp extra virgin olive oil
1 tbsp minced garlic
1⁄2 tsp red pepper flakes
2 medium tomatoes, chopped
1 cup fresh basil leaves, torn into pieces
1⁄2 cup shredded Parmesan cheese, plus extra
1 tsp cornstarch
2 tsp cold water
salt
DIRECTIONS
1 Use a spiralizer to cut the zucchinis into noodles about the length of spaghetti. Set aside.
2 In a deep skillet on the stovetop over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes, stirring to coat.
3 When the oil begins to bubble around the garlic, add the zucchinis. Toss the noodles continuously with tongs, ensuring they all have a chance to hit the bottom of the skillet. Cook until al dente, about 5 to 7 minutes. (They should be wilted but still have a crunch. Cooking the zucchinis longer than this will turn them mushy.)
4 Stir in the tomatoes, basil, and 1⁄2 cup of cheese and cook for 1 minute more. Use tongs to transfer the noodles, tomatoes, and basil to a serving bowl. Leave the liquid in the skillet and bring to a simmer.
5 In a bowl, combine the cornstarch and water. Whisk this mixture into the liquid. Cook until the liquid thickens to a sauce, about 1 minute, whisking continuously. Taste the sauce and season with salt as needed.
6 Drizzle the sauce over the noodles, tomatoes, and basil. Sprinkle extra cheese over the top and serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
180
14g
10g
7g