Ingredients:

  • 3 medium zucchinis, spiralized (approx. 1.5 lbs / 680g)
  • 1/2 tsp sea salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh basil, chiffonade
  • salt to taste
  • black pepper to taste

Instructions:

  1. Spiralize the zucchinis into noodles, place them in a colander, sprinkle with sea salt, and toss gently.
  2. Let the zucchini noodles sit for 10 minutes to release excess water through osmosis, then pat them dry with a clean kitchen towel.
  3. Melt butter in a skillet over medium heat until foaming.
  4. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  5. Toss in cherry tomatoes and cook for 3-4 minutes until they begin to soften and blister.
  6. Stir in the heavy cream and Parmesan cheese, simmering for 2 minutes until the sauce thickens into a velvety glaze.
  7. Increase heat to medium-high, add the dried zucchini noodles, and toss constantly for 2-3 minutes until tender-crisp.
  8. Turn off the heat, stir in lemon juice and fresh basil, and serve immediately.