I enjoy a good plate of pasta.
And since I married my Italian husband, I’ve been working on my Italian housewife skillz.
So far it’s going really well. But in an effort to eat more nutritionally dense food and less carb heavy food, I’ve been trying to avoid pasta night.
For me, pasta is a quick way to make a filling meal but there are alternative ways to make a quick meal that don’t involve a food coma.
I first saw Zucchini noodles on Pinterest and decided to go for it. I went to Crate and Barrel and BBB to find a spiralizer without any luck. Amazon has lots of options but I settled on a less expensive Julienne slicer from BBB. I think it works great and it was affordable. Plus, it’s easy to store and clean.
Next, I went to the farmers market and came home with 8 zucchini. I wanted a BIG pot of noodles and this was plenty. 1 medium zucchini has approximately 33 calories and is full of Vitamin C, Vitamin A and Vitamin B6; making it a nice alternative to carb heavy pasta.
How To Create a Pot of Zucchini Pasta Noodles:
Use the peeler to slice the zucchini length wise until you reach the seeds.
Collect your noodles in a colander and sprinkle with sea salt. Let the zucchini rest for 10-15 minutes while you start your sauce.
I’ve had zucchini noodles with traditional red sauce and with a basil, garlic and olive oil. The version pictured is basil, garlic and olive oil. Use your favorite sauce!
Give the zucchini noodles a good rinse and then squeeze the excess water out. Next, sauté the noodles in olive oil for about 5 minutes. I cook the noodles just long enough to warm them without getting mushy; next toss in your favorite sauce.
Plate it up and enjoy it with a sprinkle of cheese or a dash of red pepper!
This made a large enough portion to feed two adults and provide LOTS of leftovers for lunch and dinner (again). Scale down (or up!) depending on your needs.