Zucchini Noodles Aglio et Olio
Prep time
Cook time
Total time
These Zucchini Noodles Aglio et Olio gives you a warm bowl of comforting slippery garlicky “pasta" without the carbs
Author: Shannon Lim
Recipe type: Main / Pasta
Cuisine: Italian
Serves: 2
Ingredients
- 2 Zucchini - sliced with a julienne peeler
- 2 tablespoon Extra Virgin Olive Oil
- 4 cloves Garlic - sliced
- ¼ teaspoon Crushed Red Pepper Flakes
- Salt and Black Pepper, to taste
- Fresh Parsley / Basil Leaves (for garnish)
Instructions
- Slice zucchini with julienne peeler, discarding the soft core. Toss the julienned zucchini generously with salt and let it sit for 20 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. (This step ensures tender, rather than watery, noodles.)
- Heat a large pan over medium-high heat and add the olive oil, garlic, and crushed red pepper, stirring with a spatula until the garlic is fragrant, about 20 seconds.
- Add the prepared zucchini noodles and stir them for about 1 minute, make sure they are well coated. Turn off the heat and mix the parsley, salt, and black pepper into the noodles. (I tossed in some leftover sun dried tomatoes, roasted peppers, basil and pumpkin seed).
Recipe by at https://justasdelish.com/zucchini-noodles-aglio-et-olio/