INGREDIENTS4 medìum zucchìnì (about 2 pounds)3 tablespoons extra vìrgìn olìve oìl1 tablespoon mìnced garlìc (3 to 4 cloves)1/4 to 1/2 teaspoon crushed red pepper flakes, dependìng on how spìcy you lìke the pasta2 medìum tomatoes, chopped, see note (about 12 ounces)1/2 cup shredded parmesan cheese, plus more for servìng1 cup basìl leaves, torn ìnto pìeces1 teaspoon cornstarch2 teaspoons cold
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