Step 1: Prepare the zucchini noodles. Wash and trim the ends of the zucchini. Using a spiralizer, julienne peeler, or vegetable peeler, create long, thin noodles. If using a vegetable peeler, you’ll get wider ‘fettuccine’ style noodles. Lay the zucchini noodles out on a clean kitchen towel or paper towels and gently pat them dry to remove excess moisture. This is a crucial step for preventing watery zucchini pasta recipes.
Step 2: Sauté the aromatics. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. If you’re adding red pepper flakes, add them now with the garlic.
Step 3: Cook the tomatoes. Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices. Lightly mash some of the tomatoes with the back of your spoon to create a saucier consistency.
Step 4: Combine with zucchini. Add the prepared zucchini noodles to the skillet with the tomatoes and garlic. Using tongs, toss gently for 1-2 minutes, just until the zucchini noodles are slightly softened but still retain a slight bite (al dente). Overcooking the zucchini will make it watery and mushy, which is not ideal for delicious zucchini pasta recipes.
Step 5: Finish and serve. Remove the skillet from the heat. Stir in the fresh basil leaves. Season generously with salt and freshly ground black pepper to taste. If desired, toss with grated Parmesan cheese or serve it on the side. Serve immediately and enjoy your fresh and vibrant zucchini pasta.