Garlic Parmesan Zucchini Noodles & Spaghetti

I'm still in love with using my vegetable spiralizer and I thought this recipe was an nice way to incorporate pasta and vegetable pasta together. If you are interested in working your way into using vegetable noodles, but don't want to go full on vegetable yet, this is a good recipe for you. 

Recipe from Inspiralized.

-2 ounces of spaghetti
-pinch of salt
-3 medium garlic cloves, minced
-3 tablespoons extra virgin olive oil
-¼ teaspoon red pepper flakes
-1 medium zucchini
-3 tablespoons grated parmesan cheese
-salt and pepper, to taste

Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions.

While the pasta is cooking spiralize your zucchini. Trim the noodles using scissors and set aside. 

When the pasta is ready, drain it and set aside.

Place a large skillet on medium heat and heat the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the spaghetti and season generously with salt and pepper.
Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. 

This recipe was fantastic. It was nice to have a blend of regular pasta and vegetable pasta. Both were nicely al dente and blended nicely together. The spices and cheese didn't even make me miss this having a sauce. 


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