Ingredients:

  • 8 oz (225g) spaghetti or linguine
  • 2 medium (400g) zucchinis, spiralized or grated
  • 1 tbsp (15ml) olive oil
  • pinch of salt
  • 3 tbsp (45ml) extra-virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 tsp (3g) red pepper flakes
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1/4 cup (30g) grated Parmesan

Instructions:

  1. Spiralize the zucchini into noodles or use a grater. Place them on a paper towel, sprinkle with a pinch of salt, let sit for 5 minutes, then pat dry.
  2. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Sauté zucchini noodles for 2–3 minutes until bright green and slightly softened; remove and set aside.
  3. In the same skillet, add 3 tbsp of olive oil. Stir in sliced garlic and red pepper flakes for 1 minute until fragrant and golden.
  4. Add cherry tomatoes to the skillet and cook for 3–5 minutes until they begin to burst and release juices.
  5. Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  6. Toss the drained pasta and sautéed zucchini into the skillet with the sauce. Pour in the reserved pasta water and stir vigorously for 1 minute to create a silky glaze.
  7. Stir in fresh basil and Parmesan immediately before serving.