Name: Tomato Basil Zoodle Pasta
Ingredients: Zucchini: 4 medium (about 2 lbs/900g) – Fresh, firm zucchini are key for creating perfect, non-soggy noodles. Look for ones that are smooth and blemish-free.; Olive Oil: 3 tablespoons, extra virgin – A good quality olive oil forms the flavorful base of our sauce and helps sauté the aromatics.; Garlic: 4 cloves, minced – Freshly minced garlic provides a pungent, aromatic kick that is essential to any good tomato sauce.; Cherry or Grape Tomatoes: 2 pints (about 4 cups/600g), halved – These small tomatoes burst with sweetness and cook down beautifully into a quick, rustic sauce.; Fresh Basil Leaves: 1 cup, packed, roughly chopped (plus extra for garnish) – The star herb! Its sweet, slightly peppery flavor is quintessential to this dish.; Salt: 1 teaspoon (or to taste), plus extra for sweating zucchini – Essential for seasoning and for drawing excess moisture from the zucchini.; Black Pepper: ½ teaspoon (or to taste), freshly ground – Adds a subtle warmth and depth of flavor.; Red Pepper Flakes: ¼ teaspoon (optional) – For a little touch of heat, adjust to your preference.; Parmesan Cheese: ½ cup, freshly grated (optional, for garnish) – Adds a salty, umami richness when serving. For a vegan option, nutritional yeast can be used.; Lemon Zest: 1 teaspoon (optional, for brightness) – A little lemon zest added at the end can really lift the flavors.

Ingredients

Zucchini: 4 medium (about 2 lbs/900g) – Fresh, firm zucchini are key for creating perfect, non-soggy noodles. Look for ones that are smooth and blemish-free.
Olive Oil: 3 tablespoons, extra virgin – A good quality olive oil forms the flavorful base of our sauce and helps sauté the aromatics.
Garlic: 4 cloves, minced – Freshly minced garlic provides a pungent, aromatic kick that is essential to any good tomato sauce.
Cherry or Grape Tomatoes: 2 pints (about 4 cups/600g), halved – These small tomatoes burst with sweetness and cook down beautifully into a quick, rustic sauce.
Fresh Basil Leaves: 1 cup, packed, roughly chopped (plus extra for garnish) – The star herb! Its sweet, slightly peppery flavor is quintessential to this dish.
Salt: 1 teaspoon (or to taste), plus extra for sweating zucchini – Essential for seasoning and for drawing excess moisture from the zucchini.
Black Pepper: ½ teaspoon (or to taste), freshly ground – Adds a subtle warmth and depth of flavor.
Red Pepper Flakes: ¼ teaspoon (optional) – For a little touch of heat, adjust to your preference.
Parmesan Cheese: ½ cup, freshly grated (optional, for garnish) – Adds a salty, umami richness when serving. For a vegan option, nutritional yeast can be used.
Lemon Zest: 1 teaspoon (optional, for brightness) – A little lemon zest added at the end can really lift the flavors.

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Instructions

Prepare the Zoodles: Wash and trim the ends of the zucchini. Using a spiralizer, create zucchini noodles (zoodles). If you don’t have a spiralizer, you can use a julienne peeler or a mandoline with a julienne blade.
Sweat the Zoodles (Optional but Recommended): Place the zoodles in a colander set over a bowl or in the sink. Sprinkle them lightly with about ½ teaspoon of salt and toss gently. Let them sit for 20-30 minutes. This process helps draw out excess moisture, preventing a watery sauce. After 20-30 minutes, gently pat the zoodles dry with paper towels or a clean kitchen towel. Do not rinse them.
Start the Sauce: While the zoodles are sweating (if you chose this step), heat the 3 tablespoons of olive oil in a large skillet or pan over medium heat. Once the oil is shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Cook the Tomatoes: Add the halved cherry or grape tomatoes to the skillet. Season with the remaining 1 teaspoon of salt (or to taste) and ½ teaspoon of black pepper. Stir well to coat the tomatoes with the garlic and oil.
Simmer the Sauce: Cook the tomatoes, stirring occasionally, for about 10-15 minutes. As they cook, they will begin to soften and burst, releasing their juices. You can gently press down on some of the tomatoes with the back of a spoon to help them break down and create a saucier consistency. The sauce is ready when the tomatoes have softened considerably and a rustic, chunky sauce has formed.
Add Basil: Stir in the packed cup of roughly chopped fresh basil leaves into the tomato sauce. Cook for another minute until the basil is wilted and fragrant. Taste the sauce and adjust seasoning (salt, pepper) if necessary.
Cook/Warm the Zoodles: You have a couple of options here:
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- For Al Dente Zoodles (Recommended): Add the patted-dry zoodles directly to the skillet with the tomato basil sauce. Toss gently using tongs to coat the zoodles completely with the sauce. Cook for just 2-3 minutes, until the zoodles are heated through but still have a slight crunch. Be very careful not to overcook, as they can become mushy quickly.
- For Softer Zoodles: If you prefer softer zoodles, you can cook them slightly longer, about 4-5 minutes in the sauce.
- Separate Serving: Alternatively, you can serve the warm sauce over raw or very lightly blanched zoodles if you prefer them crunchier and want to minimize any water release.
Finish and Serve: If using, stir in the optional lemon zest for an extra touch of brightness. Remove the pan from the heat. Divide the Tomato Basil Zoodle Pasta among serving plates or bowls. Garnish with extra fresh basil leaves and freshly grated Parmesan cheese (if desired). Serve immediately and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 280