Lisa's * Everyday Life posted: " 2 pounds zucchini about 4 medium 1/4 cup freshly squeezed lemon juice about 1 medium lemon 2 teaspoons cornstarch 2 tablespoons unsalted butter 1 small shallot finely chopped 3 cloves minced garlic 1 pint cherry tomatoes halved "  | Lisa's * Everyday Life February 21 | - 2 pounds zucchini about 4 medium
- 1/4 cup freshly squeezed lemon juice about 1 medium lemon
- 2 teaspoons cornstarch
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 3 cloves minced garlic
- 1 pint cherry tomatoes halved
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese plus additional for serving
- 1/2 cup packed fresh basil leaves roughly chopped
- Kosher salt
- Ground black pepper
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- Spiralize the zucchini .Set aside.
- In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
- In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
- Add the garlic and cook just until very fragrant, about 30 seconds.
- Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
- Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
- Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
- Add the Parmesan cheese. Keep tossing and cooking. As the
- zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
- 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.
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