lead me not unto temptation, for you will likely find me elbows deep in a vat of pasta. legit. i have a serious carb addiction. i should probably go to rehab. but rehab is for quitters and i can’t quit carbs. but when i realized you could make noodles out of zucchini and dress them as you would typical pasta, it’s safe to say i kinda freaked out a little. okay, a lot? ish is divine.
have you heard of zoodles (what those of us in the know call zuchinni noodles)? to make them, you take peeled zucchini and run it through a spiralizer or vegetable peeler to turn it into strips of zucchini that ultimately end up resembling something like pasta (see below)
making zoodles is a little tedious. i recommend undertaking the process with a glass of wine. but just one. because the equipment to zoodle is sharp. and i don’t want you hurting yourself. you’ve been warned. now you can’t sue me should you accidentally make youdles instead of zoodles.
to make zoodles, i use a julienne peeler. a lot of people use a spiralizer but i can’t stomach paying fifty bucks to shave some veggies. here’s my advice: go to bed bath & beyond, locate the $9.99 julienne peeler, google a 25% off coupon, take that mess home for $7.49 and make yourself some zoodles on the cheap. that’s what i did and i’m pretty happy about it. really happy about it, actually.
to make the actual zoodles, it’s pretty simple:
1.) buy zucchini
2.) peel off the skin of the zucchini with a regular veggie peeler
3) hold the slippery, skinless zucchini (i use a paper towel for grip action) and begin to run the julienne peeler down the vegetable lengthwise. stop peeling (or is it julienning?) once you get to the seedy center. if you zoodle the seeds your zoodles will fall apart when cooking and will no longer be very noodle-like. which is against the mission of making zoodles. so keep rotating and peeling until all you have left is a seedy zucchini core and a pile of zoodly zoodles.
4) repeat on new zucchini
you can eat the zoodles raw if you’re feeling that way but you can also saute them in a pan with a cooking oil or butter for four to five minutes. either way, zoodles can be topped with delicious sauces and chomped up like your favorite pasta dish. there are recipes everywhere. if you don’t believe me, just google.
but i’m not much of a recipe girl. mostly because measuring is tedious and i drink when i cook and it just never actually goes as planned. so last night when i set out to zoodle, i had an idea of where i was going with my sauce but i didn’t know that i would end up in culinary heaven. and here i am to share it with you. while the recipe may look long, is totally easy and simple. some of the steps even include drinking wine. so really, read on:
sarah’s divine lemon and asparagus zoodles with roasted tomatoes
serves 2; cook time – 1.5 glasses of wine (35 minutes?); calories – shut up, it’s a noodle made out of zucchini
3/4 pint of grape tomatoes
1 bunch asparagus, trimmed into 1″ pieces
5 medium-large zucchini
2 cloves garlic, minced (sub garlic powder if you boyfriend isn’t around to mince for you)
1/4 c water
1-2 tbsp olive oil (i totally made that measurement up, just use enough to moisten the pan)
1 pat butter (once again, just use enough to moisten the pan)
2 heaping tablespoons of fat free ricotta (or full fat but it’s bikini season so…)
2 lemons, zested and juiced
2 glugs olive oil (enough to loosen your sauce)
white wine, for drinking
1.) preheat the oven to 400 and pour yourself a glass of wine for sipping
2.) place cherry tomatoes in a glass casserole dish and pop them into the oven. these guys are just going to cook until they literally pop, concentrating their flavors and making them worth fighting over when you plate the dish. trust me. yum.
3.) here’s where it’d be nice to have a co-chef, so if you have a helper, pour them a glass of wine too and commence chopping the asparagus into 1″ lengths, mincing garlic and zoodling per the instructions above.
4.) add olive oil to a pan over medium heat. as the oil is warming, add the minced garlic and toss until fragrant (1 minute or 2 sips of wine). next add the asparagus, a pinch of salt and pepper, and toss to combine. saute for a few minutes – maybe 4.
5.) i got impatient with my asparagus so i added 1/4 c water to the pan and covered it to steam the veg so it’d cook faster. i’m anything but a patient cook. continuously check the pan to make sure the garlic isn’t burning. burnt garlic is the worst. after 3 – 4 minutes, your asparagus should be good to go. set it aside.
6.) in the meantime or just after the asparagus is done, add a pat of butter to a saute pan. once the butter is melted, toss in your zoodles. make sure everyone is covered in buttery goodness and let cook for 2-3 minutes. then toss the little guys around again (i use tongs for this part because i like to be gentle with them). cook for 5-6 minutes total until they are the texture you prefer. remove from heat and dumb on top of the cooked asparagus.
7.) in the same pan you zoodled in, add the ricotta, lemon juice and zest along with the olive oil. continuously stir until a smooth sauce is formed. add additional evoo if you need to loosen the sauce up. dip your finger in and taste. too lemony/sweet? add some salt. i added some pepper and onion powder too because why not?
8.) while the sauce is warming, remove you tomatoes from the oven. they should be popped open and juicy looking.
9.) add the zoodles and asparagus to the sauce and toss/fold to combine.
10.) whip out two bowls, load them up with creamy goodness, top with bubbly tomatoes and some parm if you have any laying around. top off your wine glasses and enjoy this mess.
this is what last night’s dinner looked like – i told you the tomatoes were worth fighting over. so good. unlike my photo skills but i’m trying!
okay, now i’m hungry and debating if i can make this again for dinner tonight. it was that good, y’all. if you give it a try, definitely let me know. #stopdropandzoodle …not really. that was a bad social media joke.
thanks for reading!
love always, sarah.