Spiralized Zucchini and a New Twist on Pasta. My sister Liz is obsessed with her spiralizer, she even bought me one over Thanksgiving weekend while visiting and claims it only takes seconds to transform any vegetable like zucchini into beautiful ribbons or noodles that can be served as pasta.
In fact, using a spiralizer is quite fun! Imagine spiralizing cucumbers, carrots, apples and even beets into gorgeous noodles and tossing them into salads? Cool- huh?
We transformed fresh whole zucchini into thin, pasta-like noodles and served it with our favorite sauce, our mom’s marinara sauce and it was so delicious.
And so EASY! It only took a few minutes to make a simple meal.
You can eat them raw or partially cooked – they taste amazing!
We made this one by briefly heating up the zucchini noodles in a skillet with some olive oil, then served topped with a few tablespoons of tomato sauce. It was amazing! You really think you’re eating pasta, and what a great way to get your family to eat more veggies!
It’s low-calorie and low-fat, Vegan and Gluten-Free.
And don’t forget to have some grated pecorino cheese near by to go with it.
Try zucchini pasta-like noodles with any hearty ragu sauce or even pesto sauce.
Imagine all the different variations of pastas AND salads we can make using a spiralizer – it’s endless! A marvelous gift – Thanks Sis!
Spiralized Zucchini with Marinara Sauce
- 3 to 4 medium zucchini – spiralized into thin noodles
- 1 Tbsp. extra-virgin olive oil
- 2 to 3 cups Mom’s Quick Marinara Sauce
- salt and pepper to taste
- grated pecorino cheese, for serving
Heat olive oil in a large skillet on medium heat.
Add the zucchini noodles and sauté for about 2 to 4 minutes, or until well heated through. Season with salt and pepper to taste.
Since zucchini releases a lot of liquid when heated, try to drain some of the liquid before serving.
Meantime, heat sauce on low heat until it’s heated through.
Transfer noodles into individual plates.
Serve with some marinara sauce on top and grated pecorino cheese at the table.
Yields: 3 to 4 servings