Zucchini Spaghetti topped with Marinara or Alfredo Sauce
27 Friday Mar 2020
I love making Zucchini noodles! They are such a quick fun dinner, and you can even get your kids involved.
These noodles are so versatile, they go with everything and they are super healthy. Even my husband doesn’t miss a big bowl of pasta because they are so delicious.
The beauty of these noodles is you have so many options. You can make this recipe and serve them as a side dish with roast chicken, sauteed prawns or whatever is your favourite protein. Better yet, you can serve them with one of my favourite spaghetti sauces – like a Marinara Sauce (recipe below) or Alfredo Sauce (recipe below).
Marinara Sauce
Marinara sauce is a flavorful and surprisingly easy, quick tomato sauce. It can be served over Zucchini Spaghetti, pasta or even on your pizza!
You can store this sauce in an airtight container in the fridge for up to seven days and it freezes well for up to six months.
Alfredo Sauce
Alfredo Sauce is a lovely creamy, delicious and decadent pasta sauce, but it is very rich and definitely for special occasions. This recipe makes approximately 8 servings and you can put it in an airtight container and keep in the refrigerator for up to seven days.
Zucchini Spaghetti Noodles
Ingredients
- 3 medium size zucchini
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (depending on how spicy you like the pasta, I like mine spicy)
- 1/2 cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
- Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra-long noodles so that they are about the length of spaghetti. (I have a small hand spiralizer that was super cheap and it is easy to store.)
- Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. When the oil is hot add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still, have a crunch; approximately 5 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 basil and parmesan cheese. Cook for one minute. Using pasta tongs transfer the noodles to a serving dish.
How to make Zucchini Noodles with out a Spiralizer
- The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
Marinara Tomato Sauce
Ingredients
- 1 tablespoon Olive oil
- 1 small onion, diced finely
- 1 clove crushed garlic
- 1 tablespoon oregano
- 1 tablespoon chopped basil
- 1 pinch chili flakes
- 1 cup shredded carrots
- 1 28oz (796 ml) can tomatoes
Instructions
- In a large saute pan on medium heat add olive oil, carrots, onion, garlic oregano, chili flakes. Saute until carrots and onion are softened.
- Add your tomatoes and use a spoon to gently break them apart. Add chopped basil.
- Simmer your marinara sauce for about 30 minutes, or until it is at your desired consistency.
Alfredo Sauce
Ingredients
- ½ cup butter
- 2 cups heavy cream
- 4 ounces cream cheese
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 pinch Chili pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup Parmigiano Reggiano, grated
- 1 pinch nutmeg
Instructions
- In a medium-size saucepan add butter, cream, and cream cheese. Cook over low heat and whisk until the cheese is melted.
- Add the minced garlic, chili pepper, Italian seasoning, salt, and pepper and continue to whisk until smooth.
- Add the grated parmesan cheese and continue to whisk.
- Bring the sauce to a simmer and continue to cook for about 5 minutes or until it starts to thicken slightly.
- Top with a little grated nutmeg over the final dish.
One Comment
March 27, 2020 at 1:51 am
So beautiful! I love the pictures and and I love the chef! So easy to make and so tasty!