This divinely delicious dish of zucchini noodles I made (and devoured embarrassingly fast) this weekend was the result of two motives: Number 1. Seek a lighter alternative to the rich, abundant pasta I’ve been craving on these cold, dark-at-4pm-kinda-evenings. Number 2. Figure out a quick, yet distinct veggie side dish I can make in a flash for Thanksgiving next week. If you’re in a pinch for time, buying zucchini noodles pre-spiralled is the way to go. (Available at Wholefoods.) However, if you’re armed with the correct tool, i.e. this pretty amazing inspiralizer, you can hand make your own noodles in no-time!
The recipe couldn’t be simpler. I added butter, onions, garlic, spinach, basil and fresh parmesan to the noodles, but I’m already conjuring up ways to eat it with bolognese, or grilled shrimp, and with veggie additions like peas, and mushrooms. Enjoy on these cold winter evenings with a good movie and a glass of vino!
Spinach Parmesan Zucchini Noodles
- 1 pack of pre-cut zucchini noodles (14oz)
- 2 tablespoons butter
- 1/2 diced yellow onion
- 1 clove garlic, minced
- 2 cups packed spinach
- 1/4 cup freshly grated parmesan cheese
- salt and pepper to taste
- In a large skillet over medium-high heat, melt the butter and add the diced onion and minced garlic. Cook for 1-2 minutes. Add the zucchini noodles and spinach. Cook until the spinach leaves are wilted, about 2-3 minutes. Stir in the Parmesan cheese and toss gently until the zucchini noodles are coated. Season with salt and pepper.
(Don’t overcook the zucchini noodles or they will get soggy. Aim for al-dente.)