Garlic Parmesan Zucchini Noodles Pasta (15 Minutes)
Quick 15-minute zucchini noodles with garlic butter and Parmesan. The secret is salting first to keep them tender, not watery. A light dinner that feels indulgent.
Equipment
- Spiralizer or Julienne Peeler
- Large Colander
- Clean kitchen towel or paper towels
- Large Skillet (12-inch)
- Wooden Spoon or Tongs
Ingredients
- 3 medium zucchini (about 1 1/2 lbs)
- 1 teaspoon salt (for drawing out moisture)
- 2 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced or minced
- 1 pinch red pepper flakes (optional)
- 1/4 cup chicken or vegetable broth
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
- Additional Parmesan and black pepper for serving
Instructions
- Spiralize the zucchini into noodles. Toss them with 1 teaspoon salt in a colander and let sit for 10 minutes. This pulls out excess moisture.
- Transfer the zucchini noodles to a clean kitchen towel or paper towels. Gather the edges and twist firmly to squeeze out as much liquid as possible.
- In a large skillet over medium heat, melt the butter. Add the garlic and a pinch of red pepper flakes. Cook for 30 seconds until fragrant - do not let it brown.
- Add the zucchini noodles to the skillet and toss with tongs for 2 minutes, just until heated through and tender-crisp.
- Pour in the broth and sprinkle the Parmesan over the noodles. Toss everything together for 30 seconds until the cheese melts and coats the noodles in a light sauce.
- Serve immediately, topped with extra Parmesan, black pepper, and fresh herbs if desired.
Notes
Tips for success: Don't skip the salting step - it's the key to non-soggy noodles. Use a hot skillet to evaporate any remaining moisture. Grate your own Parmesan for a smooth sauce. Cook the noodles just until heated through (about 2 minutes) or they will become limp. Store leftovers in the fridge for up to 1 day; reheat in a dry skillet over medium-high heat - not the microwave.