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Guilty & Gluten Free Zucchini Pasta with Sauce

Yields2 ServingsPrep Time4 minsCook Time8 minsTotal Time12 mins

A dish that is particularly light for hot summer days with vegetables and aromatic herbs, without the regrets of putting on weight.

 500 g zucchini
 2 tbsp extra virgin olive oil
 ½ tbsp minced garlic
 ⅓ tsp boukovo (Red Pepper Flakes) sweet or chilly or smoked, depending on how you like it
 12 cherry tomatoes, chopped
 ¼ cup grated cheese like parmesan (I used dry mizithra cheese, which is like parmesan but lighter)
 1 tsp fresh basil, chopped
 1 tsp fresh oregano, chopped
 1 tsp corn flour
 2 tsp cold water
 salt
 ground pepper
1

With the special spiral gadget cut the zucchini (see my notes below, on how to achieve this without this spiral). Since the strips come out very long, I advise you to cut them so that they are about the same length as the spaghetti.

2

Cut the cherry tomatoes.

3

Place a large deep saucepan on medium heat, add the olive oil, garlic and boucovo and sauté them so that all the aromas will come out.

4

Then add the zucchini pasta and stir constantly so that all the zucchini pasta has a chance to touch the bottom of the pan. Cook until al dente - they should be slightly wilted but still crunchy, about 6 minutes . Don't let them overcook because they will get too soft and soggy.

5

Then add the chopped cherry tomatoes, the basil and ¾ of the grated cheese. Cook for 1 minute more, stirring well.

6

Transfer them to a serving plate, leaving the liquid in the pan.

7

Let the liquid in the pan to a simmer while you dissolve the cornflour in the cold water in a small bowl, then pour it into the simmering liquid. Continue stirring until liquid thickens into sauce, about 1 minute.

8

Taste the sauce and season accordingly.

9

Pour the sauce over the zucchini pasta, tomatoes and basil, sprinkle with the remaining cheese, garnish with a few basil leaves and serve immediately.

Nutrition Facts

Servings 0