At yesterday’s Clark’s Farm CSA, there was an abundance of zucchini. So I decided to make zucchini noodles two ways. I prefer zucchini to standard pasta, not only because of the gluten issue but because zucchini has so much more flavor! Ordinary pasta is just so bland. It lacks much of anything except excess carbs. I don’t even use gluten-free pasta because it’s just carbs packaged a different way.
The first recipe is the traditional noodles in tomato sauce. You can use whatever you like for the sauce – make from scratch, a favorite prepared brand (organic, of course) or a mixture of the two. You can add protein to it if you have to make it heartier. Use meatballs of ground meat (beef, pork and/or lamb) or a type of sausage. To have a change for this week, I’ve added sausage.
The second recipe is a play on the traditional Alfredo recipe. Instead of using fettuccine, I am using the zucchini noodles. I’ve even got a short video to show you how easy it is to make noodles with a spiralizer. I use the Paderno World Cuisine Spiral Vegetable Slicer. It has three blades so that you can make different kinds of noodles. I’ll show you the blade in the video that I use to make regular-sized noodles.
It is super easy to make zucchini noodles with a spiralizer!
Here are the recipes:
- 2 - 15 oz. cans of tomato sauce or an equivalent amount of homemade sauce
- Spices: basil, oregano, parsley, garlic powder, onion powder, thyme, marjoram and any other favorites
I use fresh herbs when in season. I used a half bunch of fresh parsley in this recipe to give it a little extra zing. - 2 medium zucchini, spiral cut
- 1 pound ground meat (beef, pork and/lamb) or sausage
- 2 cloves garlic, minced
- ½ onion, chopped
- Heat the sauce in a deep saucepan.
- Add all of the spices to the sauce.
- In the meantime, saute the garlic and onion in a separate pan.
- Add the meat and cook until done.
- Drain the fat from the meat. Add meat to the sauce.
- Add the zucchini noodles and fold until the mixture is covered in sauce.
- ½ cup butter, (I use Kerrygold)
- ½ cup grated Parmesan or Pecorino Romano (I use Pecorino Romano because it's made from sheep milk not cow)
- ¼ cup evaporated milk or cream, room temperature
- 2 medium zucchini, spiral cut
- 1 pound langoustine, cubed (I cook in a steam oven for 3 minutes, seasoned with Old Bay)
- Salt and pepper to taste
- Melt the butter over medium heat in a deep sauce pan.
- Stir in the cheese until combined.
- Slowly add the milk or cream. Stir to blend completely.
- Lightly steam the langoustine
- Add zucchini noodles to the sauce and fold into the mixture.
- Add langoustine and combine all ingredients but discontinue cooking.
- Season with salt and pepper.
- Top with additional cheese, if desired.
Awesome recipes! May I share!
Most certainly.