Wednesday, November 1, 2017

Wellness Wednesday: Garlic Parmesan Zucchini Noodle Pasta

Garlic Parmesan Zucchini Noodle Pasta

This recipe is great for a quick dinner or to pack for lunch at work or school. With minimal ingredients and major health benefits this recipe is a go-to! Its also a great idea for our vegetarian friends or if you are looking to cut down on your meat intake.

Garlic: Besides being delicious, garlic has some serious health benefits and medicinal properties you might not know about. Most health effects are caused by one of the surfer compounds formed when garlic is crushed, chopped, or chewed. One compound is called allicin which is responsible for the medicinal properties in garlic, along with the distinct smell. Garlic has antibiotic properties to help fight off infection and even the common cold. Garlic is also full of antioxidants that can help prevent Alzheimer's and Dementia. The list for garlic goes on and on! 

Zucchini: Zucchini is high in antioxidants and Vitamin C. It also has anti-inflammatory properties that can support heart health. It can improve digestion, control diabetes, and maintain eye  health along with being low calorie and low-carb. Its a great healthy choice!

A couple things you need to know before your get cookin'.
Zucchini Noodles: It's super easy and pretty cheap to make zucchini pasta with a spiralizer. You can find these at different stores like Target, Bed Bath and Beyond, and Kitchen stores. Another option is online they are a great price and you can pick one that fits the size of your family.

A spiralizer looks something like this:Scroll to the bottom for the prep and cooking tips for Zucchini Noodles.

Fresh Ingredients

Something that makes this recipe so tasty is the fresh ingredients used throughout. Try to buy locally grown veggies, especially if they are in season. Try a farmers market or the local section at your grocery store. 

PREP 10min, COOK 12min
Ingredients: Four Servings
  • 4 medium zucchini 
  • 3 tablespoons extra virgin olive oil 
  • 2 tomatoes, chopped
  • 1/2 cup shredded Parmesan cheese 
  • 1 cup basil Leaves, rough chop
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • Red pepper flakes (depending on spice)
  • Salt and pepper to taste


  1. On medium heat add olive oil, garlic, and red pepper flakes to a large skillet. 
  2. Trim zucchini noodles to spaghetti length if needed.
  3. When the oil and garlic get hot and bubble add zucchini noodles.
  4. Toss noodles with tongs for five to seven minutes, until noodles are wilted but still have a crunch (al dente). 
  5.  Stir in copped tomatoes, basil and most of the Parmesan and cook for one minute. 
  6. Remove pasta and bring left over liquid to a simmer. 
  7. Thicken left over liquid with water and cornstarch mixture.
  8. Stir with whisk until liquid thickens to a sauce like consistency. 
  9. Plate pasta mixture and top with sauce, fresh basil, and more Parmesan cheese.
  10. Enjoy!

Tips for cooking zucchini pasta:

  • After you have spiralized your zucchini pasta, pat with paper towel to get excess water off zucchini. 
  • Do no peal zucchini- it will turn out mushy. 
  • Zucchini is made up of mostly water so do not over cook or pasta will be watery and mushy. 
  • Serve right away.

Try this recipe and let us know what you think in the comments below! 

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