Blog

ZUCCHINI PASTA RECIPES

1. GARLIC PARMESAN ZUCCHINI NOODLES

INGREDIENTS:

1 package of Veggie Noodle Co Zucchini Spirals

3 tablespoons extra virgin olive oil

1 tablespoon minced garlic (3 to 4 cloves)

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta

2 medium tomatoes, chopped (about 12 ounces)

1/2 cup shredded parmesan cheese, plus more for serving

1 cup basil leaves, torn into pieces

1 teaspoon cornstarch

2 teaspoons cold water

Salt, to taste

INSTRUCTIONS

Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.

Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.

Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.

Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

Recipe and Image from Inspired Taste

2.  SHRIMP SCAMPI WITH ZUCCHINI NOODLE PASTA

INGREDIENTS

2 Tablespoons olive oil

1 pound jumbo shrimp, shelled and deveined

1 Tablespoon minced garlic

1/4 teaspoon crushed red pepper flakes (optional)

1/4 cup white wine

2 Tablespoons freshly squeezed lemon juice

1 package of Veggie Noodle Co Zucchini Spirals

Chopped parsley, for garnish

INSTRUCTIONS

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly. 

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan. 

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.

Recipe and Image from Just A Taste

3.  PESTO ZUCCHINI NOODLES WITH ROASTED TOMATOES AND GRILLED CHICKEN

INGREDIENTS:

1 pint cherry tomatoes, cut in half

1 tablespoon oil

salt and pepper to taste

1 pound boneless skinless chicken breasts

1 package of Veggie Noodle Co Zucchini Spirals

1/2 cup basil pesto

INSTRUCTIONS

Toss the tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 10-15 minutes.

Meanwhile, season the chicken with salt and pepper to taste, grill it over medium-high heat, about 3-5 minutes per side, slice before setting aside.

Add the zucchini noodles to the pan and cook until just tender, about 1-2 minutes, stirring.

Toss the zucchini noodles, tomatoes and chicken in the pesto and enjoy!

Recipe and Image from Closet Cooking

4.  CREAMY RICOTTA ZUCCHINI NOODLES

INGREDIENTS:

FOR THE ZUCCHINI NOODLES

1 package of Veggie Noodle Co Zucchini Spirals

1 tablespoon olive oil , divided

1/4 teaspoon chopped fresh herbs (rosemary or thyme, but use whatever you have on hand or use your favorite)

salt and fresh ground pepper , to taste

FOR THE RICOTTA SAUCE

2 tablespoons olive oil

4 cloves garlic , minced

1 cup ricotta cheese

1/2- cup skim milk

salt and fresh ground pepper, to taste (season it well)

FOR THE TOMATOES

1/2 tablespoon olive oil

1 pint cherry tomatoes , halved

salt , to taste

freshly grated parmesan cheese , optional

INSTRUCTIONS:

Heat 1 tablespoon olive oil over medium-high heat in a nonstick skillet.

Add spiralized zucchini; season with herbs, salt and pepper and continue to cook for 7 minutes, or until tender, stirring frequently.

Remove noodles from skillet and set aside.

Return skillet to stove and heat 2 tablespoons olive oil over medium heat.

Add garlic and cook for 1 minute or until fragrant, stirring frequently.

Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is completely melted and everything is well combined.

Bring to a steady simmer and cook for 3 minutes, or until thickened.

Remove from heat and stir in the previously prepared zucchini; taste for seasonings and adjust accordingly. Set aside.

In a small skillet, heat 1/2 tablespoon of olive oil over medium high heat.

Add the cherry tomatoes, sprinkle with salt, and let sit for 2 minutes, or until they start to blister.

Stir and continue to cook for 2 more minutes.

Remove from heat.

Serve tomatoes over the prepared zucchini and sprinkle with freshly grated parmesan cheese.

Recipe Notes

*Remove as much excess water as possible from the spiralized zucchini before cooking.

Recipe and Image from Diethood