A tweak, a little change-y change.
Zucchini noodles.
I do love a good variation on a theme.
My last batch were quite the typical noodle length and width. Part of pasta’s fun is its ability to be pulled, pressed or rolled into an infinitude of shapes. They’re little vegetable ribbons, delicate and tender. Fresh fettuccine, if you will.
The zoodle craze is REAL, y’all. When I first wrote this recipe, there was no such thing as zoodler (I’m going to call the Spiralizer and anything related a zoodler. Fight me). No! You had to break a sweat (jk, that’s with carrot fettuccine…) with every peel of the peeler.
I still stand by this recipe and the beautiful texture the zucchini offers, too. I love a good zoodle but really, I think the zucchini needs more surface area while its cooking to pull in and soak up the flavors offered to it. Try this style out and let me know if the comments what you think!
Zucchini Fettuccine
These noodles are grain-free and oh so tasty. This recipe also doubles or triples very easily, just use a larger pan as needed!
Ingredients
- 2 zucchinis
- tablespoon dried pepper flakes
- 2 garlic cloves smashed
- zest of one lemon very fine julienne or finely grated
- sea salt
- olive oil butter or coconut oil (approx 2 tablespoons)
Instructions
-
Using a vegetable peeler, have at your zucchinis. Keep peeling length-wise until you simply cannot.
-
Now, in a medium size saute pan, heat your oil of choice over medium-high heat.
-
Throw in the pepper flakes and garlic (the garlic is pretty much whole for easy removal later).
-
Let the garlic become golden, then throw in the zucchini.
-
Saute on this high temp until just cooked, about two minutes.
-
Remove garlic cloves and toss with the lemon zest and generous pinch of sea salt.