amanda macy hall

cook: spaghetti aglio e olio with zucchini noodles recipe

INGREDIENTS:

1 Zucchini per person

1.5 tablespoons Coconut Oil
1 tablespoon Almond Meal or Flaxseed Meal

1/2 cup Extra Virgin Olive Oil
2+ teaspoons Red Pepper Flakes {Josh adds even more later}
2 large Garlic Cloves, minced

DIRECTIONS:

SPIRAL SLICE zucchini through a veggie spiral slicer like this one or this one {the second is our latest purchase from Cook’s Warehouse and is already our newest obsession – the noodles are so long, so tender, so even!}

TOAST almond or flaxseed meal in heated coconut oil in a saute pan over medium-high heat. Stir frequently to coat all of the meal. Essentially you are creating teeny tiny breadcrumbs that will top your pasta. Remove breadcrumbs from pan, set aside to let cool.

HEAT zucchini noodles until tender in the same pan the ‘breadcrumbs’ were in, adding a little bit of extra virgin olive oil and salt as needed. This should only take 3-5 minutes.

SAUTE olive oil with garlic and red pepper flakes in a separate pan to create the sauce. Stir frequently and cook until fragrant. {At this point you can add in other veggies if you would like – broccoli, cherry tomatoes, cut asparagus, etc.}

COMBINE zucchini noodles with the sauce until mixed thoroughly and warmed.

SERVE topped with the ‘breadcrumbs’ and added veggies and/or protein of your choice. Enjoy!

{these zucchini noodles were created with this spiral slicer which creates thinner, shorter noodles}

I am a pasta looooooooverrrr and I can honestly tell you that these zucchini noodles satisfy the craving while providing healthy nutrients and a drastic reduction in calories and carbs {when compared to wheat noodles}.
So, pile up your plate and enjoy!

{Similar recipe with Nutritional Facts here}

See Also: Zucchini Pasta with Roasted Butternut Squash and Creamy Garlic Sauce