I am officially obsessed with making zucchini pasta! I am gluten-free (I am allergic to wheat) so I typically don’t eat pasta, but when I get a craving for Italian this is my new go-to trick.
We bought a mini spiralizer from Williams Sonoma this winter, and it might just be the easiest kitchen gadget I have ever used. (I think it took me 60 sec to turn a large zucchini into a skillet full of “noodles”).
If you want to give this a shot, I recommend 1 zucchini per person.
- Spiralize the zuchinni
- Saute in a non-stick skillet until the zucchini has a little color on it
- Add your favorite healthy sauce, I like a good bolognese or marinara
- Add protein to top (5-7oz of lean meat or fish)
- -Sprinkle with parmesan cheese