Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe – How to Make Zucchini Noodles

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe – How to Make Zucchini Noodles

We’re Adam and Joanne from
and welcome to our kitchen. Hi there! We’re making our Guilt Free Zucchini Pasta
Recipe. The first question you might want to ask is
what exactly is a zucchini noodle or zucchini pasta? Which is an excellent question. So basically instead of using regular boxed
dry pasta, we actually make zucchini noodles out of fresh zucchini. Now in this recipe, we use whats called a
spiralizer. Which is this thing. It’s not very expensive so if you do want
to get one, you can buy them online, but if you don’t have one or don’t want to buy
one we have given two or three more ways to make zucchini noodles on the recipe page on
Inspired Taste. So you don’t need this, but it does make
it quicker. Let’s get to it. We start by making the zucchini noodles — there
are multiple ways to make them, but we are using our spiralizer, because it’s ridiculously
fast. I know this looks like a lot of zucchini,
but trust us, after some time in a hot pan, it wilts down quite a bit. Since the strands are so long, we like to
cut them into shorter lengths. Just make them similar to spaghetti. To make the noodles taste great, we cook it
with garlic, tomatoes, basil and parmesan cheese. Canned and fresh tomatoes will work. Since we have some, we’re using fresh — just
roughly chop them up. We like using quite a bit of garlic — we
are looking for about 1 tablespoon of minced garlic, which is about 4 cloves. For the cheese, we love parmesan and like
to grate it ourselves — it tastes better this way. Any salty cheese will work in its place, though. Let’s move to the stove. We start with a room temperature pan then
add olive oil, garlic and red pepper flakes. As the oil heats up it becomes infused with
the garlic. When the oil is bubbling, add the zucchini. The noodles will need 5 minutes or so in the
pan — we’re looking for them to become wilted, but still have a bit of crunch. As they cook, toss them around the pan so
all the noodles have a chance to hit the bottom of the skillet. When they are wilted, throw in the tomatoes,
lots of fresh basil and most of the cheese — save some for sprinkling on top later. After about a minute the noodles are done. Just transfer them to a serving bowl, but
leave the liquid in the pan. Since the liquid is pretty thin, we like to
thicken it with a little cornstarch mixed with water. We only use about a teaspoon, but it makes
a huge difference in the texture of the sauce. When it’s thick and shiny, pour it over the
noodles and finish with more basil and the cheese you saved earlier. And that’s it, easy, quick and light zucchini
noodle pasta. Eat it as is or toss some cooked shrimp or
chicken on top. Enjoy! Thanks for watching! If you loved this video, we have lots more. Make sure you subscribe to our YouTube channel and say hi on Facebook, Twitter or Instagram. We are @inspiredtaste

75 thoughts on “Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe – How to Make Zucchini Noodles

  1. Wow. I just purchased that very same spiralizer!! I'm going to LOVE this recipe, I just know. Thanks! Mine didn't work well with a small butternut squash but carrot, cucumber, red onion, yellow squash, radish, and zucchini are all a breeze. Makes a raw salad look pretty.

  2. Zoodles are so much fun to create with. I even made Pho with them and it turned out so amazing. Love this recipe.

  3. i love watching your videos.. superb video quality.
    i made your fudgy brownies may be 500 times … thanks alot πŸ™‚

  4. Looking forward to preparing your recipe. Going to buy that cool kitchen gadget. What is the make of your spiralizer?

  5. I made this for the first time like two weeks ago for me and my mom and she loved it i just added a lil more red pepper flakes for the kick πŸ˜‰ well im making it again today this is delish and so simple thanks so much

  6. Thank you sooo much for this amazing recipe! I replaced the regular cheese with vegan one and got a stunning vegan meal. And it's super delicious!

  7. I JUST got rid of my spiralizer because I had trouble using it and couldn't figure out what is really ever use it for. I think I had that same one!!!!!

  8. I like it. Thanks for video. I am using this as an alternative so i can loose some weight. So i dont add the cheese and alot of other stuff. I use alot of turmic chilli power and olive oil.

  9. For the full Guilt-Free Garlic Parmesan Zucchini Pasta Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  10. Sold! haha This looks so good. I'm going to make it for dinner tonight! Thank you so much for posting this video

  11. I made mines today they were so good only thin is I used grape seed oil because I didn’t have olive oil. I only had to use 2 zucchini for a bowl full Anyway mines came out more on the watery kinda mushy side but I still ate it I think I left it in to long. How much of this I can eat just in case I get hunger is it ok to eat two bowls? Also I put turkey meat balls in it I bought those from Walmart great value kind if that healthier at all not sure

  12. Well that was pleasant to listen to as well as watch, thank you for your work, I will give this a try tonight.

  13. Thank you for sharing this recipe!!! I made it for my family today. We give it to thumbs upπŸ‘πŸ‘.

  14. I made this recipe twice this week. Both times were amazing. I added sliced mushrooms before the garlic the second time I made this. I can't wait to try out your other recipes.

  15. Just bought one off Amazon. πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹

  16. I just made this, I'm eating it right now. Didn't have fresh basil so I used fresh baby spinach and dried basil. Didn't have parmesan so I used asiago. It's really delicious and it was fast to make even with spiralizing the zucchini. Oh! darn! I should have thrown in some cooked shrimp!Β  Great recipe thanks!

  17. wow! that looks so good…i think i would feel guilty eating it. can't wait to try it. thanks for a great veggie dish.

  18. My favorite Italian TV chef says not to add Parmesan cheese to a dish while it is cooking.
    Best to wait until it is off the heat before putting on the cheese.
    Cooked Parmesan cheese tends to clump together.

    And you are right to use only freshly grated Parmesan. That pre grated stuff in the bright green shaker is an insult to any decent meal!

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