Zucchini Spaghetti topped with Pasta Sauce

I love making Zucchini noodles!   They are such a quick fun dinner, and you can even get your kids involved.

The beauty of these noodles is you have so many options.  You can make this recipe and serve them as a side dish with roast chicken, sauteed prawns or whatever is your favourite protein.  Better yet you can serve them with one of my  favourite spaghetti sauces –  like a Marinara Sauce (recipe below) or  Alfredo Sauce (recipe below).

These noodles are so versatile, they go with everything and they are super healthy.  Even my husband doesn’t miss a big bowl of pasta because they are so delicious.

Zucchini Spaghetti Noodle Recipe

Ingredients

• 3 medium-size zucchini
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon  minced garlic (3 cloves)
• 1/4 tsp. crushed red pepper flakes, depending on how spicy you like the pasta
• 1/2 cup shredded parmesan cheese
• Salt and pepper to taste

Preparation

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra-long noodles so that they are about the length of spaghetti.   (I have a small hand spiralizer that was super cheap and it is easy to store.)
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil is hot add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch;  approximately 5 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the basil and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles to a serving dish.
4. How to make Zucchini Noodles with out a Spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.

Marinara Sauce

Marinara sauce is a flavorful and surprisingly easy and quick tomato sauce.   It can be served over my Zucchini Spaghetti (recipe above) or pasta or even on your pizza!

Ingredients

• 1 tablespoon Olive oil
• 1 small onion,  diced finely
• 1 crushed garlic
• 1 tbsp oregano
• 1 tablespoon chopped basil
• Pinch of chili flakes
• 1 cup shredded carrots
• 1 can tomatoes

Preparation

1. In a large saute pan on medium heat add olive oil, onion, garlic oregano, chili flakes.  Saute until carrots and onion are softened.
2. Add your tomatoes and use a spoon to gently break them apart.  Add chopped basil.
3. Simmer your marinara sauce for about 20 minutes, or until it is your desired consistency.

To store your marinara sauce:

You can store it in an airtight container in the fridge for up to seven days.  You can freeze it in single recipe serving sizes for up to six months.

Alfredo Sauce

Alfredo Sauce is a lovely creamy, delicious and decadent pasta sauce, but definitely for special occasions.

 Ingredients

• ½ cup butter
• 2 cups heavy cream
• 4 ounces cream cheese
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• A pinch of Chili pepper
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated Parmigiano Reggiano
• Pinch of nutmeg

Preparation

1. In a medium-size saucepan add butter, cream, and cream cheese. Cook over low heat and whisk until melted.
2. Add the minced garlic, chili pepper, Italian seasoning, salt, and pepper and continue to whisk until smooth.
3. Add the grated parmesan cheese and continue to whisk.
4. Bring to a simmer and continue to cook for about 5 minutes or until it starts to thicken slightly.
5. Top with a little grated nutmeg over the final dish.

This recipe makes approximately 8   servings and you can put it in an airtight container and keep in the refrigerator for up to seven days.