FOOD

Dinner Inspiration: Zucchini Pasta

Chris Klemens

If you look at me, it's obvious that I love pasta, but I have such low willpower to cut it out of my life...until now.

I have seen the vegetable noodle trend out there and had to try it myself. I bought the OXO Handheld Spiralizer (only $15), and I have to say, I am addicted after just making this once. Not only is it incredibly satisfying to make from start to finish, but it's also DELICIOUS and tastes like spaghetti. I didn't really follow a recipe since I had a vision in my head of what I wanted for it, and then I applied my basic cooking skills.

I really recommend this recipe because it really is great, and it doesn't leave you feeling sluggish after a regular plate of pasta would, which is great. It can be made to be vegan or not, so enjoy everyone!

Ingredients

  • 1 large zucchini
  • 1 large squash
  • 1 yellow onion
  • Grape tomatos
  • Ground beef (optional)
  • OXO handheld spiralizer
  • Minced garlic
  • Italian seasoning
  • White wine
  • Extra virgin olive oil (grapeseed oil is a great alternative with little flavor)
  • Marinara sauce
  • Dried chili flakes, pepper, and salt

Instructions

  1. If I am cooking this with meat, I put olive oil in a pan and begin cooking the grass-fed ground beef on medium-low heat while I prep the other ingredients.
  2. Get a handful of grape tomatoes (use as many or few as you like) and halve them.
  3. Peel and cut the yellow onion in half, then dice into small sizes. You will have leftovers, which is great to put in a container and store in the refrigerator.
  4. After setting aside the halved tomatoes and diced onion, it's time to make the noodles. In this recipe, I used squash and zucchini, but found the zucchini to be way more cooperative. Cut the two vegetables in half, and spiralize them into noodles! TIP: have cooking scissors handy to cut the noodles into normal lengths, otherwise they will be VERY long.
  5. If you are not using meat, once you have spiralized the vegetables, pour some olive oil in a stove-top pan and add the halved tomatoes, diced onion, and a small amount of dried chili flakes, cooking over low to medium heat. If you are cooking with meat, just add these ingredients.
  6. As the vegetables begin to cook, add in a little white wine. Be careful of adding too much because it will become watery.
  7. After letting all those flavors come together, add your desired amount of garlic.
  8. After continuously stirring the contents in the pan, add the vegetable noodles. If you are cooking this for just yourself, add half of them and pack the rest of the uncooked zoodles to refrigerate.
  9. After mixing it every now and then, add your desired amount of marinara sauce, Italian seasoning, salt, and pepper and continue stirring. At this point, I like to cover the stove-top pan with a lid to make the noodles softer and keep a lot of the steam in.
  10. When the noodles are to your liking, turn off the heat and let it sit for a little if it is still a little watery.
  11. Plate your dish, and add parmesan cheese and fresh basil if you desire.