Zucchini pasta might, at first, seem a little odd in concept. But once you try it you will probably add it a frequent recipe. Not only that, it is pretty fun to make and kids love participating in this entertaining process. But the big win is how healthy and incredibly inexpensive this dish is.
Wash the zucchini and trim the ends making them square to one another depending on the spiralizer tool/method you are using. I like to use a hand-crank multi-blade tool like the Mueller, Breftons or Paderno but there are all sorts of tools ranging from a very simple hand tool (a bit like a giant pencil sharpener) to an attachment for your KitchenAid Mixer or a dedicated appliance, just for spiralizing like the Odema.
Once you have completed the spiralizing process, add olive oil to a large sauté pan.
Add zucchini pasta. I cut the longer noodles as I add them so that there are no really long noodles that are difficult to serve or eat.
Some recipes propose to leave the noodle in colander for 15-20 to let them release water. I find this is not necessary of you do not salt the noodles.
Stir noodles frequently in the large sauté pan over a medium-high heat. Add herbs as you wish (but it is not necessary, because the pasta sauce will provide plenty of flavor).
Don’t overcook or they noodles will become mushy. You can tell they are done as the noodles become less rigid and more flexible. I add some salt and pepper at this point, but the salt will release some water from the zucchini.
Add the quart of pasta sauce. I let this cook on a high simmer for long enough for some of the water to evaporate and the sauce the thicken a little yet not have the noodles become to mushy.
Serve immediately. You might have a side of garlic bread. I will typically garnish with fresh herbs for both visual and aromatic appeal. Top with grated Parmesan cheese if you wish.
Enjoy and perhaps even treat yourself to a nice glass of wine or beer for all your hard work.
- 3 lbs fresh zucchini about 4 large or 6 medium
- 1 quart pasta sauce
- 2-3 tbls olive oil
- Add fresh garlic minced basil and/or rosemary to your taste if you wish
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Wash the zucchini and trim the ends making them square to one another depending on the spiralizer tool/method you are using.
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Add olive oil to a large sauté pan.
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Add zucchini pasta into the pan. I cut the longer noodles as I add them so that there are no really long noodles that are difficult to serve or eat.
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Stir noodles frequent in the large sauté pan over a medium-high heat. Add herbs as you wish.
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Don’t overcook or they noodles will become mushy. You can tell they are done as the noodles become less rigid and more flexible. I also add some salt and pepper at this point, but the salt will release some water from the zucchini.
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Add the quart of pasta sauce. I let this cook on a high simmer for long enough for some of the water to evaporate and the sauce the thicken a little yet not have the noodles become to mushy.
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Garnish and Serve immediately.
Wine and Beer Pairing:
Tomato-based sauces include fresh tomato with basil are nicely paired with crisp dry whites such as Pinot Grigio or Verdicchio. Cooked tomato sauces such as napoletana or marinara) go nicely with a Montepulciano d'Abruzzo or a light Sicilian red. It is not until you get into meat (such as bolognese, spaghetti with meatballs, sausage-based sauces) that it makes sense to pair with Sicilian and Puglian reds (especially Primitivo), Sangiovese, Rosso di Montalcino and inexpensive Barberas. Zinfandel is good too.
When it comes to pasta topped with a tomato sauce, my first beer recommendation would be a fresh and aromatic Saison. The farmhouse-style beer compliments the acidity of the tomatoes. Tabularasa from Toccalmatto beers are fairly easy to find at specialty brewpubs and shops in the States. For pasta with a little more kick to it, such as an arrabbiata - an Italian pilsner is interestingly hoppy and fits well if the sauce is spicy. Birrificio Italiano’s Tipopils is the Lake Como brewery’s flagship beer and is widely available stateside. Maine’s Tributary Brewing Company has also been known to cook up its own Italian Pilsner.
Cost: The cost of this dish is typically $1.50-$2 per plate depending on the cost for fresh zucchini and which pasta sauce you chose ($4-12/quart). Time and Effort: This recipe doesn’t take too much time or effort but the spiralizing does take a little bit (10-12 minutes and more things to wash).
Alex Approved: This dish did not quite make it to the Alex Approved list. His feedback was that he is super picky about texture and the zucchini pasta just seemed odd to him.
Leftovers: This would make a great leftover but we never get there.
Health: As the title says, this is a super healthy pasta. It is very low in carbohydrates, saturated fats, sodium and cholesterol, but it is surprisingly high in dietary sugars depending on the pasta sauce you select.