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Creamy Garlic Butter Zucchini Pasta Recipe with Burst Cherry Tomatoes

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A quick and easy creamy garlic butter zucchini pasta with burst cherry tomatoes that transforms humble zucchini noodles into an indulgent, comforting, and satisfying meal.

Ingredients

Scale
  • 4 medium zucchini (about 24 oz / 680 g), spiralized into noodles (zoodles)
  • 1 teaspoon salt (to sweat the zucchini and reduce moisture)
  • 3 tablespoons unsalted butter (use European-style for richer flavor)
  • 4 large garlic cloves, minced
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese (25 g), plus extra for serving
  • Freshly cracked black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 pint cherry tomatoes (about 12 oz / 340 g), halved
  • 1 tablespoon olive oil
  • Fresh basil leaves, torn (about ¼ cup) for garnish
  • Optional add-ins: cooked chicken breast sliced, toasted pine nuts or walnuts, fresh lemon zest

Instructions

  1. Wash and trim the ends of the zucchini. Using your spiralizer, create noodles and place them in a colander. Sprinkle with 1 teaspoon salt and toss gently. Let sit for 10 minutes to draw out excess moisture.
  2. While the zucchini drains, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the halved cherry tomatoes cut-side down and cook for 3-4 minutes without stirring. When they start to soften, gently press them with the back of a spoon to burst. Cook another 2 minutes until saucy but still holding shape. Remove from pan and set aside.
  3. In the same skillet, reduce heat to medium-low. Add the butter and let it melt slowly. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  4. Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes until slightly thickened.
  5. Stir in the grated Parmesan cheese until melted and smooth. Season with freshly cracked black pepper and a pinch of red pepper flakes if using. Taste and adjust seasoning as needed.
  6. Gently pat the zucchini noodles dry with paper towels to remove any remaining moisture. Add them to the skillet with the sauce. Toss gently with tongs or a spatula for 2-3 minutes, just until warmed through but still slightly firm.
  7. Return the burst cherry tomatoes to the pan and fold them into the zucchini pasta carefully. Cook for another minute to combine flavors.
  8. Transfer to plates or bowls, garnish with torn fresh basil leaves and extra Parmesan. Optionally, sprinkle toasted pine nuts on top for crunch.

Notes

Salting and draining zucchini noodles before cooking reduces moisture and prevents sogginess. Cook garlic gently to avoid bitterness. Use fresh ripe cherry tomatoes for best bursting effect. Keep zucchini noodles al dente to avoid mushiness. For dairy-free version, substitute butter with olive oil, heavy cream with coconut cream, and Parmesan with nutritional yeast.

Nutrition

Keywords: zucchini pasta, garlic butter sauce, cherry tomatoes, creamy pasta, low-carb, gluten-free, vegetarian, quick dinner, healthy pasta

Find it online: https://clunkcook.com/creamy-garlic-butter-zucchini-pasta-recipe-with-burst-cherry-tomatoes-easy-and-best/