We’re Adam and Joanne from inspiredtaste.net
 and welcome to our kitchen.
Hi there! We’re making our Guilt Free Zucchini Pasta
Recipe.
The first question you might want to ask is
what exactly is a zucchini noodle or zucchini
pasta?
Which is an excellent question.
So basically instead of using regular boxed
dry pasta, we actually make zucchini noodles
out of fresh zucchini.
Now in this recipe, we use whats called a
spiralizer.
Which is this thing.
It’s not very expensive so if you do want
to get one, you can buy them online, but if
you don’t have one or don’t want to buy
one we have given two or three more ways to
make zucchini noodles on the recipe page on
Inspired Taste.
So you don’t need this, but it does make
it quicker.
Let’s get to it.
We start by making the zucchini noodles — there
are multiple ways to make them, but we are
using our spiralizer, because it’s ridiculously
fast.
I know this looks like a lot of zucchini,
but trust us, after some time in a hot pan,
it wilts down quite a bit.
Since the strands are so long, we like to
cut them into shorter lengths.
Just make them similar to spaghetti.
To make the noodles taste great, we cook it
with garlic, tomatoes, basil and parmesan
cheese.
Canned and fresh tomatoes will work.
Since we have some, we’re using fresh — just
roughly chop them up.
We like using quite a bit of garlic — we
are looking for about 1 tablespoon of minced
garlic, which is about 4 cloves.
For the cheese, we love parmesan and like
to grate it ourselves — it tastes better
this way.
Any salty cheese will work in its place, though.
Let’s move to the stove.
We start with a room temperature pan then
add olive oil, garlic and red pepper flakes.
As the oil heats up it becomes infused with
the garlic.
When the oil is bubbling, add the zucchini.
The noodles will need 5 minutes or so in the
pan — we’re looking for them to become
wilted, but still have a bit of crunch.
As they cook, toss them around the pan so
all the noodles have a chance to hit the bottom
of the skillet.
When they are wilted, throw in the tomatoes,
lots of fresh basil and most of the cheese
— save some for sprinkling on top later.
After about a minute the noodles are done.
Just transfer them to a serving bowl, but
leave the liquid in the pan.
Since the liquid is pretty thin, we like to
thicken it with a little cornstarch mixed
with water.
We only use about a teaspoon, but it makes
a huge difference in the texture of the sauce.
When it's thick and shiny, pour it over the
noodles and finish with more basil and the
cheese you saved earlier.
And that’s it, easy, quick and light zucchini
noodle pasta.
Eat it as is or toss some cooked shrimp or
chicken on top. Enjoy!
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