If you love pasta (but can’t stand what it does for your energy level, or waistline), zoodles may be the perfect answer! Otherwise known as spiraled zucchini, zoodles are a delicious and healthy way to fuel up on good carbs—so you’re always operating at your optimum.
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One of the biggest benefits about zoodles are its convenient factor. All you need is a simple spiraler (find one at Amazon for less than $10 or at your local Walmart), add in as much meat and vegetables as you’d like, drizzle your favorite stir-fry sauce and add on your favorite seasoning. Whip it up on the stove with a wok or simple frying pan—and you’ll have the perfect weekday meal ready in minutes.
zoodles-2282440_640One thing to take note of before you become a zoodles noodle master: you’ve got to get rid of the excess water (that naturally builds up with certain veggies, like zucchini). Here’s how to do it:
• First, run your zucchini through the spiralizer, and lay the spiraled zoodles on a thick paper towel layer.
• Sprinkle them lightly with salt, place a towel on top, press down the towel to begin removing the excess water (because no one likes soggy noodles) and leave it for about five minutes.
• Roll the zoodles up in the towel, and squeeze. This should get rid of any sneaky moisture that hasn’t come out yet.
• Cook your zoodles for 3-5 minutes, or until desired tenderness (al dente is perfect!) and there you have it—a super simple pasta dish that your entire family will absolutely love.
Now that you know how to cook zoodles properly—so that you won’t ever miss real pasta again—we’ve got a solid recipe you’ve got to make as a staple in your weekday meal plan. It’s family friendly, and just as tasty as the real thing (with added nutrients to make you feel like a culinary superhero!)
Zoodles With Avocado Sauce
This recipe is perfect for the cook who doesn’t have time to cook. It’s simple to throw together with a short list of ingredients you may already have on hand! Here’s what you’ll need:
• 2 spiralized zucchinis
• A handful of your favorite tomatoes (or two cups of sliced cherry tomatoes)
• Parmesan to top it off with
• Salt and pepper, to taste
• ¼ cup of high quality olive oil
• 1 large avocado
• ½ cup of flat parsley
• 1 garlic, minced
• 4 green onions (cut finely just up to the white part)
• Juice of one medium lemon
Start by making the ‘pasta’ sauce, by pureeing the olive oil, avocado, parsley, garlic, onion and lemon. Pulse it for a minute, and you’re done. Cook the zoodles for 3-5 minutes until al dente. Place the tomatoes in the olive oil, for a minute or two, and once the skin begins to split, turn off the heat. Add everything until combined, serve immediately (these noodles taste best with warm or hot) and enjoy!