Easy Low Carb Pasta with Zucchini Noodles

Using a spiralizer or vegetable peeler, cut 2 medium zucchini into long noodles and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add 3 cloves minced garlic and cook for about 30 seconds until fragrant, avoiding browning.

Add 1 pint halved cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and begin to burst.

Add zucchini noodles to the skillet, toss gently, and cook for 2–3 minutes, stirring constantly, until just tender.

Remove skillet from heat and stir in 1/2 cup grated Parmesan cheese and 1/4 cup fresh chopped basil leaves until the cheese melts to coat the noodles.

Season with salt and freshly ground black pepper to taste, toss to combine, and serve immediately with extra Parmesan if desired.