Oodles of Zoodles!

If you haven’t heard about “zoodles”, you are not alone. Zoodles, otherwise known as zuchinni noodles, are taking over kitchens everywhere. They can be created by using a fancy spiralizer or shredding veggies and are used to replace pasta in any Italian-food-lover’s favorite dish. This is a great way to get in some extra vegetables and feel good about larger portions of your once starchy pasta dish.
Zoodles are eaten both cooked and raw in salads, tossed in sauces, and more! You can make this veggie alternative with other vegetables too including summer squash, cucumber, beets, carrots, eggplant, and even apples to add a little sweetness to a salad.
Here’s the inside scoop on how to prepare these nutrient packed substitutions:
After you cut or spiralize your vegetable, pat it down with a paper towel. Veggies and fruits have a higher water content compared to pasta so this will be a crucial step.
Don’t overcook – the higher the water content of the vegetable or fruit, the faster it will cook. If you accidentally overcook them, they may turn to a mushy mess.
If you aren’t interested in spiralizing, you can still get your veggie pasta in by using spaghetti squash as a replacement. Just slice length wise, scoop out the seeds, and bake until fork tender. Cooking time will vary based on the size of the squash. It can also be cut into chunks, wrapped in plastic wrap, and microwaved if you’re in a hurry. Once cooked, scrape out the flesh and it will string out like pasta noodles.

Spinach Parmesan Zucchini Noodles/Summer Squash

Serves 2-4

3 medium zucchini or 1 small/medium spaghetti squash
2 tbsp butter
2 cloves garlic
2 cups packed spinach
¼ c freshly grated parmesan cheese
Black pepper to taste

1. Spiralize zucchini. Pat with paper towel to remove excess moisture.
OR Cut squash lengthwise, scoop out seeds and bake at 400 degrees until fork tender
2. Melt the butter and add the garlic to a large skillet over medium-high heat. Cook 1-2 minutes. Add zucchini noodles and spinach. Gently toss and cook until spinach is wilted (2-3 minutes). Stir in parmesan cheese and toss until zoodles are coated. Season with black pepper to taste.
3. Remove from heat and enjoy!