Zucchini Noodles with Garlic and Oil

Although I do not own any type of spiraling gadget, I have made this recipe a few times using a mandolin and slicing the zucchini into long and thin strips.  It worked well, however, I definitely need to try the spiraling method to give it a truer pasta feel.

I am always searching for new ways to incorporate more vegetables into my diet.  This one is not only tasty, but kind of fun!  When you get a craving for a bowl of pasta, why not give this a try?  It has a similar texture and consistency of a pasta noodle. Plus it only takes a matter of minutes to prepare.

For nutritional reasons, it’s also important to keep in mind that the less we cut or chop our vegetables the more the nutritional value is kept intact.  The spiralizing method avoids cutting or chopping and can be used with a variety of vegetables and fruits.

Hope you agree that this one is a winner!   In the summer, I would add fresh tomatoes to this dish.

Zucchini Noodles Aglio et Olio

Ingredients (2 Servings)

2 zucchini – sliced with julienne peeler or using a spiral tool

2 tablespoons extra virgin olive oil

4 cloves garlic – sliced

1/4 teaspoon crushed red pepper flakes

salt and pepper to taste

fresh parsley or basil leaves for garnish

Slice zucchini with peeler, discarding the soft core.  Toss the julienned zucchini with salt and let it sit for 20 minutes to remove excess water.  Rinse with running water, drain well, and pat dry with paper towels.  (this is to avoid watery noodles)
Heat a large pan over medium-high heat and add the olive oil, garlic, and crushed red pepper, stirring until the garlic is fragrant, less than a minute.
Add the prepared zucchini noodles and stir them for about 1 minute, make sure they are well coated.  Turn off the heat and mix the parsley, salt, and black pepper into the noodles.  You can also add sun dried tomatoes, roasted peppers, or other favorites.