Zucchini Noodles 101
Why zucchini? Here’s the skinny… A single cup of regular prepared pasta has around 200 calories and 40 grams of carbs. That’s a lot for such a measly portion size. With cooked zucchini noodles, on the other hand, you can have TWO cups for about 70 calories and 14 grams of carbs. The zucchini also has about 4 grams of filling fiber. SOLD.
What you’ll need:We highly recommend picking up a spiral vegetable slicer, like the Veggetti. You can get one for 10 to 15 bucks on Amazon or at a store like Bed Bath & Beyond. It’s super simple to use and a great investment. After all, we’re talking pasta made from veggies, people! You can also use a standard veggie peeler, but a spiralizer will give you the quickest and best results.
How to make ’em:Using a spiral vegetable slicer, cut whole zucchini into spaghetti-like noodles. (If you don’t have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles. Next, spray a skillet with nonstick spray; then cook and stir the zucchini noodles until hot and slightly softened, about 3 minutes. If needed, drain to remove excess liquid. Easy peasy!
Z'paghetti Girlfredo
Prep time
Cook time
Total time
Recipe time! And zucchini isn't the only calorie-saving secret ingredient -- this Alfredo sauce is made with pureed cauliflower! You've gotta try it to believe it...so tasty!
Author: Changing Lives Australia
Recipe type: Vegetarian
Cuisine: Dinner
Serves: 2
Ingredients
- 28 oz. (about 4 medium) zucchini
- 4 cups roughly chopped cauliflower
- ¼ cup plus 1 tbsp. grated Parmesan cheese
- 2 tsp. chopped garlic
- ¼ tsp. each salt and black pepper
- ½ cup fat-free milk
- Optional topping: chopped fresh basil
Instructions
- Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
- Place cauliflower in a large microwave-safe bowl. Add ¼ cup water. Cover and microwave for 5 minutes, or until soft.
- In a blender or food processor, combine cooked cauliflower, ¼ cup Parm, garlic, salt, and pepper. Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.
- Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes.
- Transfer noodles to a strainer, and thoroughly drain excess liquid.
- Combine drained noodles and sauce in a large bowl and mix well. Reheat, if needed.
- Top each serving with ½ tbsp. of remaining Parm.
