zucchini noodles with garlic, tomatoes and basil

By Jody

Ingredients

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

Preparation

Step 1

Prepare Noodles

Trim and spiralize the zucchini. Cut extra long noodles so that they are 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 begins to bubble 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. Cook for one minute.

Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
To Finish

Bring the liquid 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. serve immediately.