Zucchini pasta is probably one of the most popular healthy dishes out now and with good reason…it’s good, really good!
Turning your zucchini into pasta is as simple as using a spiralizer and twist, twist, twist! The best part, you don’t need a big expensive spiralizer to get the job done. I use a little hand held number I picked up at Target for $15.99.
The consensus between my best friend and I is that zucchini pasta is best simply sauteed in olive oil with salt and pepper (add cherry tomatoes for me) like the picture above. I’m going to share two other ways that I love to eat it as well.
This vegetable holds a lot of water, so a quick sauté to heat it through is all it takes. Let it cook too long and it’ll start to release water, leaving your noodles soggy. Nobody likes a soggy noodle, not even if it’s a veggie noodle.
The OG: Sauteed in olive oil and S&P
Lightly sauté zucchini noodles and cherry tomatoes in olive oil and season with salt and pepper.
Pesto Perfection: Topped with a good pre-made pesto
Lightly sauté zucchini noodles in olive oil and season with salt and pepper. While the noodles are still warm, fold in your pesto.
Three Cheese Heaven: Topped with three cheese marinara sauce and fresh Parmesan
Lightly sauté zucchini noodles in olive oil and season with salt and pepper. While the noodles are still warm, fold in your three cheese marinara and sprinkle with fresh Parmesan cheese.