Directions

1Trim and spiralize the zucchini. Cut extra long, about the length of spaghetti.

2Add olive oil, garlic, and the red pepper flakes to a large, deep skillet.

3Turn to medium heat.

4When the oil begins to bubble around the garlic, add the zucchini strings.

5Toss continuously as they cook until al dente; 5 to 7 minutes. Do not over cook!

6Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.

7Use tongs to transfer the noodles, tomatoes, and basil to a serving dish.

8Leave the liquid in the skillet.

9Bring the liquid to a simmer.

10Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid.

11Cook, while whisking, until the liquid thickens to a sauce; about 1 minute.

12Taste the sauce and season with salt.

13Pour the sauce over the zucchini, tomatoes, and basil.

14Finish with more parmesan cheese on top and serve immediately.

15Serve with a glass of chilled white wine such as Fontamara Pinot Grigio