Zucchini pasta with parmesan
Zucchini pasta with parmesan is a light, nutritious dish featuring spiralized zucchini tossed in rich pasta sauce and topped with melted parmesan. This simple recipe offers a satisfying low-carb alternative to traditional pasta.
Cook time 2 min
Prep time 5 min
Ingredients:
1/2 cup pasta sauce2 zucchini
1/3 cup grated parmesan cheese
Zucchini pasta with parmesan and sauce is a delightful and nutritious dish that combines the rich flavors of traditional pasta sauce with the lightness of spiralized zucchini. This low-carb alternative to classic pasta is perfect for those looking to enjoy a delicious and healthy meal.
Instructions:
- Wash the zucchinis thoroughly under running water.
- Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) by cutting the zucchinis into long, thin strands. If you don't have a spiralizer, you can use a julienne peeler or slice the zucchinis into thin strips with a knife.
- Heat a large skillet over medium-high heat.
- Add the zucchini noodles to the skillet. Sauté for 3-5 minutes, stirring occasionally, until they are tender but still slightly crisp. Be careful not to overcook, as zucchini can become mushy quickly.
- Drain any excess water that might have been released from the zucchinis during cooking.
- In a separate saucepan, heat the pasta sauce on medium heat until it is warmed through. Stir occasionally to prevent sticking and ensure even heating.
- Once the zoodles are cooked and the sauce is heated, add the sauce to the skillet with the zoodles. Gently toss to coat the zucchini noodles evenly with the sauce.
- Sprinkle the grated parmesan cheese over the coated zucchini noodles. Continue to toss until the cheese is well distributed and has started to melt into the sauce, creating a creamy texture.
- Transfer the zucchini pasta to serving plates. If desired, garnish with extra parmesan cheese or fresh basil leaves for added flavor and presentation.
- Serve immediately while hot. Enjoy your healthy and delicious zucchini pasta with parmesan and sauce!
Zucchini pasta with parmesan and sauce is a quick, easy, and healthy recipe that can be enjoyed by everyone. By following a few simple tips, you can create a flavorful dish that’s low in carbs yet packed with taste. Enjoy this wholesome meal on a weeknight or serve it to guests for a refreshing alternative to traditional pasta dishes.
Zucchini pasta with parmesan FAQ:
Sauté the zucchini noodles for 3-5 minutes over medium-high heat, stirring occasionally, until they are tender yet still slightly crisp. Avoid overcooking to prevent them from becoming mushy.
You can use any pasta sauce you prefer, such as marinara, Alfredo, or pesto. Just make sure it complements the flavors of the zucchini and parmesan.
Yes, you can store leftover zucchini pasta in an airtight container in the refrigerator for up to 2 days. However, the zucchini may release water and become softer upon reheating.
If you need a substitute for parmesan, consider using nutritional yeast for a dairy-free option, or pecorino Romano for a similar flavor. Grated mozzarella is another option if you're looking for melted cheese.
Zucchini noodles are done when they are tender but still have a slight bite to them. Taste a strand after 3-5 minutes of cooking to check for desired doneness.
Tips:
- Use a spiralizer to create uniform zucchini noodles, also known as 'zoodles'.
- After spiralizing, lightly salt the zoodles and let them sit for about 10 minutes to draw out excess moisture. Pat them dry before cooking.
- Don't overcook the zoodles; they should be heated through but still slightly firm to avoid becoming mushy.
- Add the parmesan cheese just before serving to maintain its texture and flavor.
- For added flavor, consider sautéing some garlic and onions before adding the pasta sauce to the pan.
Nutrition per serving
2 ServingsCalories 120kcal
Protein 7g
Carbohydrates 13g
Fiber 3.08g
Sugar 8g
Fat 5g
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