Spalmghetti with zucchini pasta
INGREDIENTS
- 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
INSTRUCTIONS
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. 💚
