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Eating low carb is a lifestyle choice for many people now. Whether it is to lose weight or to just avoid the inflammation that can arise from eating things like gluten, the low carb meal is here to stay. “Zoodles” are a popular substitute for regular pasta like in this Zucchini Noodles with Arrabbiata Sauce. Or, if you like to sound more exotic, tell everyone you are eating Zucchini Tagliatelle con Arrabbiata!
The Tool Needed to Make Zucchini Noodles
The key piece of equipment you need to make zucchini noodles (aka ‘zoodles’) is a spiralizer.
There are many options out there for you to purchase. I reviewed the Brieftons 5-Blade Spiralizer this past year. I found it worked great for the softer vegetables I pushed through it. Once you get the hang of it, you can be creating those vegetable noodles in no time!
Some companies like KitchenAid offer an attachment. However, many of the freestanding ones work just as well for less money. This sentiment was also shared with me by a few chefs.
There are many models available, but some are just created better than others. Below are a few, including the one I own, which have high ratings on Amazon.
How to Make Zucchini Noodles with Arrabbiata Sauce
- 4 large firm zucchini, peeled
- 3 T. extra virgin olive oil
- 3 cloves garlic, crushed and peeled
- salt and pepper, to taste
- Arrabbiata Sauce:
- 3 T.. extra-virgin olive oil, divided
- ½ T. crushed red-pepper flakes
- ½ c. tomato paste
- 2 c. fresh tomatoes, chopped and seeds removed
- 1 t. dried oregano
- 1 t. garlic powder
- salt and pepper, to taste
- Garnish (optional):
- fresh basil, washed, dried and cut into thin slices
- Parmesan cheese, freshly grated
- Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper, to taste.
- Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.
- While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the small “shredder” blade to create spaghetti-like strands).
- Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
- Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.
- Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add zucchini noodles to skillet and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside.
- Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.
Amount Per Serving: Calories: 271 Total Fat: 22g Carbohydrates: 14g Protein: 5g
Do you enjoy eating noodles from vegetables like zucchini?
Is low carb eating a lifestyle choice for you?