Zucchini Noodles (Print Version)

# Ingredients:

01 - 4 medium zucchini (about 2 pounds).
02 - 3 tablespoons extra virgin olive oil.
03 - 1 tablespoon minced garlic (3-4 cloves).
04 - 1/4 to 1/2 teaspoon red pepper flakes.
05 - 2 medium tomatoes, chopped (12 ounces).
06 - 1/2 cup shredded parmesan cheese.
07 - 1 cup fresh basil leaves, torn.
08 - 1 teaspoon cornstarch.
09 - 2 teaspoons cold water.
10 - Salt to taste.

# Instructions:

01 - Cut zucchini into noodles using a spiralizer or peeler.
02 - Heat olive oil in a large skillet over medium heat.
03 - Add garlic and pepper flakes, cook until oil bubbles around garlic.
04 - Add zucchini noodles, cook 5-7 minutes until slightly soft but still crisp.
05 - Add tomatoes, basil, and parmesan, cook 1 minute.
06 - Move noodle mixture to serving dish, keeping liquid in pan.
07 - Mix cornstarch with cold water, add to pan.
08 - Simmer sauce until thick, about 1 minute.
09 - Pour sauce over noodles.
10 - Top with extra parmesan and serve hot.

# Notes:

01 - Best served immediately.
02 - Can use cherry tomatoes or canned tomatoes.
03 - Some liquid at bottom of dish is normal.
04 - Salt at end of cooking prevents soggy noodles.

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