BuckeyeBites: Easy zoodles (zucchini noodles) recipe
One of the hottest food trends is turning your favorite vegetables into a pasta substitute. A simple and low-cost kitchen tool called a spiralizer can be used on a wide array of veggies. In the recipe below, you can learn how to make zucchini pasta – aka ‘Zoodles’ – using a spiralizer.
Chef Jim Warner, who is the director of Nutrition Services at Ohio State Wexner Medical Center, says no matter which vegetables you go with, the health benefits to substituting pasta make these dishes even more delicious.
“This recipe has no refined flour, is nutrient-rich and adds both fiber and flavor,” explains Warner.
Refined flour has all of the fiber processed out, as well as unnecessary carbohydrates. Conversely, most vegetables are naturally low in fat and calories.
Warner adds most vegetables are important sources of key nutrients, including potassium, folate, vitamin A and vitamin C.
Afterward, finish off your vegetable pasta with yummy spaghetti sauce or extra virgin olive oil. So good!
Quick & Easy Zoodle Recipe
Ingredients
2-3 medium zucchini spiralized
2 Tablespoons unsalted butter
2-3 large garlic cloves, minced
1/3 cup grated parmesan cheese
Salt & pepper to taste
Directions
1. Spiralize zucchini into thin noodles using a spiralizer.
Chef’s Tip: After spiralizing zucchini, place spiralized zucchini on a few paper towels and sprinkle with a light layer of salt. Cover with another paper towel for a few minutes. This will help draw the liquid out of the zucchini, to avoid getting soggy too easily.
2. Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant (1-2 minutes). Be careful not to burn garlic.
3. Add the zucchini noodles, grated parmesan cheese and salt and pepper. Cook for 1-2 minutes or just until the zoodles are al dente.
4. Remove from heat and serve immediately. Top with more parmesan if desired.
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