Zucchini Noodle Aglio Olio
Whip up these easy zucchini noodles aglio olio. It's a super fast way to get dinner on the table, full of bold garlic flavor and a little kick.
Ingredients
- 4 medium zucchini
- 6 cloves garlic
- 0.5 cup olive oil
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh parsley leaves
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Wash 4 medium zucchini thoroughly. Using a spiralizer or a vegetable peeler, create noodles from all zucchini. Set aside.
- Peel and thinly slice 6 cloves garlic.
- Wash 0.25 cup fresh parsley leaves and finely chop them.
- Heat 0.5 cup olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced 6 cloves garlic and cook gently for 3-4 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
- Stir in 0.5 teaspoon red pepper flakes and cook for another 30 seconds, allowing the flavors to infuse into the oil.
- Add the zucchini noodles to the skillet. Toss gently with the garlic oil mixture. Cook for 2-3 minutes, just until the zucchini noodles are slightly softened but still have a slight crunch. Do not overcook, as they will become watery.
- Remove the skillet from the heat. Stir in 0.5 teaspoon salt and 0.25 teaspoon black pepper. If using, mix in 2 tablespoons nutritional yeast for a cheesy flavor.
- Divide the Zucchini Noodle Aglio Olio among 4 serving plates and garnish generously with the 0.25 cup finely chopped fresh parsley leaves. Serve immediately.