Say Goodbye to Carb-Heavy Pasta!
Zucchini going crazy in your garden? Well, spring is the perfect time to learn how to make zucchini noodles (otherwise known as zoodles)! Now, these are not the soggy zoodles you can find in the market — these are fresh, slurpable (I’m fairly certain that’s a word), perfect zoodles! Today, we’re covering four different ways to make this low-carb, gluten-free pasta: spaghetti, angel hair, fettuccine, and lasagna. Zoodles are the perfect alternative when you feel like Italian food but don’t want to be weighed down! Enjoy them with pasta sauce and Parmesan cheese, or layer slices between lasagna ingredients for a lighter, more refreshing meal.
Here’s What You’ll Need
Zucchini noodles are a great replacement for regular noodles because they are cheap, easy to find (or grow!), and straightforward to work with.
Zucchini: We typically use green zucchini to make our noodles. They are one of the most low-calorie and nutrient-dense vegetables (win-win!).
Let’s Make Spaghetti Zoodles
Try spiralized zucchini noodles in zucchini pasta with creamy avocado pesto!
Next, Angel Hair Zoodles
This option is great with our pumpkin pasta sauce. Simply toss and enjoy!
How About Fettuccine Zoodles?
These make a great replacement for the noodles in lemony gremolata pasta!
Last But Not Least, Lasagna Zoodles
Try these in our favorite zucchini lasagna recipe!
Best Ways to Cook Zoodles
When it comes to cooking your zoodles, you have options.
Let’s Get Saucy
Zucchini noodles have an incredibly neutral flavor, meaning they can go with almost any sauce. Some of our favorites are:
Romesco: This flavor-packed sauce features tomato, roasted red bell pepper, and garlic. Marinara: A classic tomato sauce made with fresh tomatoes. Traditional Pesto: Who doesn’t love a good basil pesto in the summer?
