Easy Skinny Zucchini Pasta Caprese.
I bought a few zucchini recently itching to use my Spiralizer again, and I created this super easy, wicked fast, uber healthy, gloriously delicious lunch that came together in 10 minutes. Seriously!
I spiralized two small/medium zucchini to create the “pasta” and tossed them in a skilled with some minced garlic and a dash of red pepper flakes sizzling in olive oil. After just a few minutes. I tossed in some chopped fresh basil, chopped campari tomatoes, and some grated Parmesan cheese.
After I poured it from the skillet to my bowl, I sprinkled it with some fresh black pepper and flaked sea salt. That’s it!
And it was absolutely amazing! You will seriously question if you are eating fresh pasta! I can’t wait to make it again and again this summer when I am able to pick the fresh produce right from my yard.
Here’s the simple recipe I came up with:
Easy Skinny Zucchini Pasta Caprese
- 2 small/medium zucchini, spriral sliced
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- Dash red pepper flakes
- 3-4 Campari tomatoes, chopped
- 1/3 cup chopped fresh basil
- 1/3 cup freshly grated Parmesan cheese
- Salt & Pepper to taste
Heat olive oil in stir fry skillet. Add minced garlic and red pepper flakes. After about a minute when oil begins to sizzle around garlic, add zucchini. Cook for 3-4 minutes, tossing every minute or so. Add chopped tomatoes, basil, and Parmesan. Cook and toss for about 2 more minutes.
Pour into bowl or on plate. Sprinkle with salt and pepper to taste. Serve immediately.
Cheers & Hugs,