Quick post but I had to share! I have tried VERY hard to resist the urge to buy yet another kitchen gadget! I did. I really did. However, I can explain myself. THE. ZUCCHINI. MADE. ME. DO. IT!
I have been staring at a huge pile of zucchini for over a week now. I have been making zucchini roasted, pickled, fried, buttered, smothered and sauced….and I don’t actually love zucchini. I eat it but let it be said that it is not my go-to veggie. Yet this happens every year. In spring, I head off to the garden store and god forbid, I only buy ONE zucchini plant. No – I always buy two just in case one dies. BUT THEY NEVER DO!!
Over the past year, I have seen all the fantastic food porn of spiralized veggies filling the pages of the internet. I would turn away even though I knew it could be a game changer. But on Sunday, another tasty spiralized veggie dish popped up on one of my favorite food blogs. I glanced over at the pile of zucchini, fresh from the garden. And in a moment of weakness, I clicked on that all-too-convenient ‘BUY WITH 1-CLICK’ button. There. Done.
Well, let me tell you – O.M.G. – this little gadget is a real game changer! Zucchini noodles within 60 seconds – fresh, healthy, gluten-free, tasty zucchini. For years during summer, I have been eating my own ‘breakfast of champions’ of sorts – pasta with my garden fresh tomatoes, garlic and basil. With the gluten-free craze in full swing, I have dialed back on eating so much pasta. Well, this little baby just fixed that!! These zucchini noodles are guilt-free, delicious and even ‘al-dente’…soooooo excited. You probably all know how to make this super simple pasta sauce but including the recipe below for anyone who needs it. Just had to share – let the spiralizing begin!
Hugs,
Michele
Zucchini Pasta with Garden Fresh Tomatoes, Garlic and Basil
Ingredients:
- 1 medium zucchini
- 2 tablespoons extra-virgin olive oil
- Generous pinch red pepper flakes
- 3 cloves garlic, minced
- About 2 pound garden fresh tomatoes (Roma, cherry, heirloom, pick your favorites), diced
- Sea salt
- Freshly ground black pepper
- Fresh basil leaves, sliced crosswise into thin strips
- Grated Parmigiano-Reggiano
Special equipment:
- A spiralizer – I own Paderno’s version
Preparation:
Spiralize the zucchini. I used the thicker blade so the noodles would be easier to keep ‘al dente’.
Heat the oil in a large skillet over medium low heat. Add in a generous pinch of red pepper flakes. Toss in the minced garlic and sauté until fragrant, about 30 seconds. Increase the heat to medium. Add in the diced tomatoes. Allow to simmer until the tomatoes begin to break down, about 5-8 minutes. Season to taste with salt and pepper.
Toss in the zucchini noodles. Stir to combine. Continue to cook until the zucchini is softened yet still firm to the bite (‘al dente’), about 3 minutes.
Transfer to a plate. Sprinkle with the fresh basil and plenty of grated Parmigiano. Buon appetito!
