This recipe is a game changer. It’s easy, it’s healthy, it’s vegetarian, and it can be made in 20 minutes! Last week I finally caved in and purchased a spiralizer so that I could make zucchini pasta (aka “zoodles”). I will admit that I was a bit apprehensive. I mean, how good could pasta made out of zucchini be? The truth is that Charles and I both LOVED it. And if Charles excitedly gobbles up a second serving of a vegetarian meal, I know that it’s good. I was afraid that this meal wouldn’t earn Charles’ seal of approval since he isn’t a fan of spaghetti squash but he said he would happily eat this meal again, and he was thrilled to have discovered a low carb substitute for pasta.
For my first ever zoodle recipe I created Zoodles all Rustica. It’s the same sauce as my spaghetti alla rustica, and since the zoodles are cooked in the sauce, you only need one skillet to make this meal. This is basically the ultimate no fuss meal. While zoodles clearly aren’t pasta, they are a fresh, satisfying, and delicious substitute.
This recipe makes enough for two people, but it would be easy to double. If you do double it, I suggest using a medium sized pot instead of a skillet.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 Zucchini
- 1/2 of a Red Onion
- 1 tablespoon Butter
- 1 clove Garlic
- 2 tablespoons White Wine
- 1 large can Crushed San Marzano Tomatoes
- 1 teaspoon Salt
- 5 tablespoons Parmesan
- Start by spiralizing your zucchini. I used a spiralizer, but if you don't have one, you could use a vegetable peeler to slice the zucchini into long thin strips. To use a spiralizer, cut the ends off of the zucchini and then spiralize on the thickest setting.
- Next slice the red onion into long thin strips.
- Melt the butter in a skillet over medium heat. Once it has melted, crush the garlic with a garlic press and stir it into the butter. After one minute, add the red onion and white wine. Stir to combine, and let simmer for 5 minutes, stirring frequently. You want the onion to be slightly browned.
- Then add the tomatoes and salt, and stir to combine. Let simmer for another 5 minutes, stirring occasionally. This will thicken the sauce.
- Finally, stir the Parmesan and zucchini noodles to the sauce. Let the zoodles cook for 3 minutes, you want them to be warm, but still al dente.
- Serve immediately.