Zucchini Noodle Pasta Zucchini noodles (affectionately known as "zoodles" by low-carb enthusiasts) are the gluten-free, low-carb solution to your pasta-cravings. Anything pasta can do, zoodles can do too — but with fewer carbs. Use a veggie spiralizer or even kitchen tools you already have on hand to turn fresh zucchini into elegant noodles.

Ingredients of Zucchini Noodle Pasta

  1. It's 4 of zucchini.
  2. You need 2 cups of cherry tomatoes, halved.
  3. It's 2 cloves of garlic minced.
  4. You need 1 jar of tomato sauce.
  5. It's 1 jar of Alfredo sauce.
  6. You need 2 tbsp of olive oil.
  7. It's 1/4 cup of grated parmesan.
  8. It's of salt.
  9. It's of pepper.
  10. Prepare of freshly chopped basil for garnish.

Zucchini Noodle Pasta step by step

  1. Heat oil in a large skillet over medium high heat. Add in garlic and cherry tomatoes and saute for 3 minutes..
  2. Add the jar of tomato sauce and the jar of Alfredo sauce and mix until incorporated. Turn to medium low and cover with a lid..
  3. Zoodle your zucchini into spirals. There are many different contraptions out there. Use what you have on hand and your prefered thickness of noodle..
  4. Add the zucchini noodles into the skillet and stir sauce through it. Return the lid and simmer for 20 minutes until noodles are soft yet firm..
  5. Plate, and garnish with basil and parmesan cheese. I also threw on a cooked chicken breast for some extra protein 😉 but this is complete optional..

Slice the zucchini into thinner strips resembling spaghetti. Add oil to a large nonstick skillet over medium-high heat. Throw in the zucchini noodles (with minced garlic if you want some flavor). Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture. A light alternative to pasta, and while I add a simple tomato/garlic sauce here, you can pretty much do any sauce you'd normally put on pasta.

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