Zucchini and Pasta Spaghetti

Zucchini and Pasta Spaghetti

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If I made only zucchini noodles for my family they would probably walk out. Don’t get me wrong everyone in this house loves zucchinis. But when it’s spaghetti night around here they’re expecting some sort of starchy noodle in the dish.

So I’m compromising. Using Goma Greens Zucchinis I spiralized the three kinds of zucchini in the box and added 250g of pasta to add to it. 

First let me tell you about my Mueller SpiralUltra maker. I love it. I love it so very much. So much so that I’ve given it a name… Zalooda. 

Zalooda was so freaking easy to use once I figured out what the heck I was doing since the instruction sheet was a bit vague. My zucchini noodles weren’t perfect but I’ll be practicing a lot from now on!  Zalooda does leave a little bit of zucchini at the end but I just chopped it up and added it with the sauce. 

The trick to great zucchini noodles is to get out as much of the liquid as you can. To do so, after spiralizing, sprinkle with salt and lay them on a paper towel. Wait a few minutes and with a second paper towel press down to remove the moisture. Use a new set of paper towels if needed. Then, roll up the zucchini spirals in the paper towel and leave for a few minutes. 

By combining 750g zucchinis with 250g of noodles our dinner was deliciously filling but I didn’t feel lethargic afterwards. This is a great way to cut calories since we eat pasta once a week. And let me tell you something… Super picky Mr. Nomad loved it! He knew there was zucchinis in it (you can see the green peel) but when I told him 3/4 of the pasta was zucchinis he was shocked! 

From this point forward I’m going to make my pasta like this!

Good bye high carb pasta night!

Serves 6

Zucchini and Pasta Spaghetti

Say good bye to heavy carb pasta dinners and hello to a new fresh way to serve spaghetti with only 1/4 of the calories!

30Prep Time

20Cook Time

50Total Time

Save RecipeSave Recipe

Ingredients

  • 1 1/2 pounds (750 grams) Zucchinis spiraled or julienned
  • 8 ounces (250 grams) Spaghetti Noodles
  • 4 tablespoons Olive Oil
  • 8 ounces Ground Beef
  • 1 1/2 cups Spaghetti Sauce
  • 1/2 Red Onion, finely chopped
  • Parmesan cheese

Instructions

  1. Boil the spaghetti noodles as directed.
  2. Meanwhile, sprinkle salt on the zucchinis and drain them in a colander for at least 30 minutes.
  3. Add 2 tablespoons of oil to a large pot and saute the zucchinis. Remove from pan and drain for a few minutes to remove the access liquid.
  4. Take the remaining the 2 tablespoons of olive oil and brown the beef and red onions. Add the spaghetti sauce and stir to combine.
  5. Return the zucchini spirals and the noodles to a large pot and add the spaghetti sauce. Stir to combine.
  6. Serve with lots of parmesan cheese.
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http://www.recipenomad.com/zucchini-and-pasta-spaghetti/
 

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5 Comments on Zucchini and Pasta Spaghetti

Diana said : Guest Report May 19, 2016 at 12:49 AM

That sounds very interesting that you used pasta and zucchini noodles to make this! I will have to give this a try!

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Rebecca @ Strength and Sunshine said : Guest Report May 18, 2016 at 6:47 PM

Well I never pass up a plate of zoodles! Always fun and delish!

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Ronda said : Guest Report May 18, 2016 at 5:47 PM

This may just be the way I finally get my daughter to try zucchini! She loves pasta but absolutely refuses to try zucchini. She loves asparagus and burssel sprouts so I really cannot complain.

Lucy Parissi said : Guest Report May 18, 2016 at 5:17 PM

I agree that a dish with just zoodles is really a salad! I need a little starch to call it a pasta dish so I usually add some noodles or spaghetti to get the carb satisfaction factor but still limit the overall calories.

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Helen @ Fuss Free Flavours said : Guest Report May 18, 2016 at 5:01 PM

I've been doing exactly the same thing, a handful of pasta and then topped up with mix of courgette and butternut squash noodles. It works a treat, more veg, fewer calories and still filling.

  • http://fussfreeflavours.com

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