Zucchini Noodle Pasta is a refreshing and light take on a summer pasta, especially when layered in heaps of fresh squash, peas, fennel and cooked in a delicious tomato sauce.
Dim sum does it for me, so does sushi and udon but pasta…pasta really does it for me. Strands of al-dente, twirled and twisted, capturing every morsel of pasta sauce. That to me is comfort food at its finest. Actually that is what every meal should be like. But lacking the Italian make-up of eating a plate of pasta every single day, I’ve managed to find an alternative. One that lets me enjoy the satisfaction of traditional pasta without the pains of overindulgence (which I mind you always happens). Zucchini Noodle Pasta or as fancy people like to call it, ‘Zoodles'.
Ribboning zucchinis into thin, long strands gives off the impression of classical ‘pappardelle’ with the texture to match - light with a bite as its raw. If ever I am feeling the urge for pasta that’s less on the heavier side, I will undoudably opt for this. I know you might be thinking, ‘Zucchinis really? No way is it exactly like real pasta?’ Well its not but its damn good. My sister, her fiancé, our dad and nearly every non-veggie aficionado I've tried this on has cleared their bowl in minutes and humbly asks for more. It is that good but also it’s that easy to make. Twirl the veggies, warm in a bath of delicious tomato sauce and you’re done. Ribbon the veggies with a potato peeler or get fancy with a spiralizer for long, spaghetti noodles (pesto recipe here). Either way it’ll come out having an al-dente texture that is balanced by a hearty sauce. An ideal meal to prepare ahead of time bringing with you to work or university – I know I’m a repeat offender of this.
Prep Time: 10 minutes | Cook Time: 15 minutes
Ingredients for the Zucchini Pasta with Veggies:
- 3 zucchinis
- 2 summer squash
- 1 cup frozen peas
- half 16oz can of whole-peeled tomatoes (I use San Marzano brand)
- few pinches of red chili flakes
- 3 roughly chopped garlic cloves
- half head of fennel (thinly sliced, as you would an onion)
- 1 carrot
- handful of cherry tomatoes
- 3 tablespoons of olive oil
Start by peeling the carrot and zucchini into long ribbons (like in the picture above) with a potato peeler. Chop the squash into thin, circular pieces (shown above). Set aside as you warm the garlic, fennel and olive oil in a large saucepan over medium heat. Then add the canned tomatoes (including the sauce), chili flakes, sprinkle of sea salt and cover with a lid for 3 minutes. Once the tomatoes sauce has reduced down, add the squash and ribboned carrots. Add a few splashes of water if the sauce drys out. Cook for 10 minutes before adding in the defrosted peas. Now stir in the zucchini noodles and warm for a few minutes. Enjoy!
I hope you guys enjoy this recipe especially on a warm summer night. Its been a favorite amongst my friends and family all summer long.
Also, thanks you guys for tagging me in all your food creations on instagram! Its been great this week seeing your inspiring photos! You can find me at #8thandlake or in the link below.