Zucchini paste
4 servings
25 minutes
Zucchini pasta is a light, aromatic dish inspired by Italian cuisine. Instead of traditional wheat pasta, tender, thinly sliced zucchini is used, infused with rich flavors of garlic, olive oil, and chili flakes. Tomatoes add juiciness and a slight tanginess, while fresh basil and parmesan deepen the flavor. This dish may have originated as part of a healthy low-calorie diet but is also a great example of how simple ingredients can create something amazing. The pasta is served with a thick tomato sauce that coats each strip of zucchini, making them even more flavorful. A great choice for those wanting to enjoy the atmosphere of Italy without heavy carbs.
1
Prepare all the ingredients.
2
Wash the zucchini well and grate it on a Korean grater along the long side or cut it into thin long strips with a knife. There's no need to grate the middle with the seeds.
- Zucchini: 1.5 kg
3
Chop the garlic.
- Garlic: 3 cloves
4
Cut the tomatoes into large pieces.
- Tomatoes: 350 g
5
Tear the basil leaves.
- Basil: 30 g
6
Pour olive oil into the pan, add chili flakes and garlic. Place on low heat.
- Olive oil: 40 ml
- Chili flakes: to taste
- Garlic: 3 cloves
7
When the oil starts to bubble around the garlic pieces, add the zucchini and fry, stirring, for about 5 minutes.
- Zucchini: 1.5 kg
8
Add tomatoes, basil, and grated parmesan, continue cooking for another minute. Then transfer the pasta to plates with tongs, leaving the juices in the pan.
- Tomatoes: 350 g
- Basil: 30 g
- Parmesan (Parmigiano Reggiano): 80 g
9
In a small bowl, mix water and starch.
- Water: 2 teaspoons
- Cornstarch: 1 teaspoon
10
Bring the liquid in the pan to a boil and add the starch solution. Boil for about 1 minute until the sauce thickens. Add salt to taste.
- Salt: to taste
11
Pour the sauce over the pasta in the plates.
12
Serve zucchini pasta sprinkled with grated parmesan.
- Parmesan (Parmigiano Reggiano): 80 g
