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Spiralized Zucchini and a New Twist on Pasta

Spiralized Zucchini by

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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

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  • Reply
    Roz Corieri Paige
    December 22, 2014 at 1:10 am

    Now that I have a new spiralizer, I'll put this recipe at the top of my list to make. Thank you for all of your healthy recipes!

  • Reply
    SavoringTime in the Kitchen
    December 10, 2014 at 10:31 pm

    I had one of those on my wish list for next year when zucchini season rolls around here again! It's great to here good reviews.

  • Reply
    [email protected] is How I Cook
    December 9, 2014 at 4:12 am

    I am not a gadget person, but I must admit that this looks like fun!

  • Reply
    Dan from Platter Talk
    December 8, 2014 at 6:36 pm

    I want a spiralizer! I am in love with the idea of substituting vegies like zucchini and others for pasta. Thanks for this great idea!

    • Reply
      December 9, 2014 at 12:56 am

      I hear ya Dan, I was so impressed too! Your boys will love this one! Try it. 🙂

  • Reply
    Tricia @ Saving room for dessert
    December 8, 2014 at 5:28 pm

    I've looked at these a few times but haven't bought one yet – good to know you liked it!

    • Reply
      December 9, 2014 at 12:54 am

      Tricia, they're not expense at all- around $10.00 – 12.00, and it works in seconds! Have a great evening!

  • Reply
    December 8, 2014 at 4:58 am

    I just got a spiralizer a couple of weeks ago but haven't used it yet. This is the first thing I'm going to try with it! 🙂

    • Reply
      December 8, 2014 at 5:09 am

      So glad to hear that! I'm having so much fun using it – I know you will too!

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