Spalmghetti with zucchini pasta

Spalmghetti with zucchini pasta

  • 1 can Spalmghetti
  • 2 zucchini noodles
  • 2 tsp cornstarch
  • 3 cloves minced garlic
  • 1 pint cherry tomatoes
  • ½ cup parmesan cheese
  • ¼ cup freshly juice lemon
  • Basil leaves
  • Olive oil
  • Salt and pepper


Spiralizer the zucchini. In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. In a large skillet, melt the butter over medium heat. Add garlic and cherry tomatoes, let cook 2 minutes, just until the tomatoes begin to soften. Add zucchini noodles and SPALMGHETTI (without the liquid). Add the lemon juice with cornstarch. Add the Parmesan cheese. Keep tossing and cooking.

Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese. 💚

Jego Healthy Life

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