Zucchini Noodle Pasta Dinner
By Kirsten Cowart
I absolutely love eating spaghetti pasta, but as I have shifted my life towards eating healthier, I have found that eating regular pasta really pulls me down and makes it hard to function. Yes, it tastes good, but after eating pasta, I honestly feel a little sick, even if it is organic whole grain.
That is why I found a way to eat what I love without the health problems associated with this dish.
Zucchini is leaded with wonderful nutrients such as vitamin A, magnesium, folate, potassium, copper, phosphorus, a high content of omega-3 fatty acids, zinc, niacin and protein. It also contains vitamin B1, vitamin B6, vitamin B2 and calcium. That is why I choose this vegetable to make the noodles of this awesome dish!
Try making these noodles and then add your favorite pasta sauce, either homemade or from a healthy organic store, to really experience a wonderful healthy alternative to traditional pasta dishes.
Don’t worry if you don’t care much for the taste of zucchini; your homemade or organic sauce and light frying of the noodles will transform the flavor.
Can you feel the incredible difference when you use zucchini as a pasta replacement? Let us know about your experiences in the comments below.
- 2-3 small zucchini’s on average per adult serving
- 1 cheese grater - small side
- Sea salt to taste
- Olive oil - enough to slightly coat the bottom of your pan
- Strainer or colander (optional)
- Frying pan or wok
- Chop off the stem and top of the zucchini.
- On the small side of the cheese grater, grate the zucchini long ways, creating long and thin noodles. You can technically grate with any side tool that you want the noodles, so make this the way you know you will like it. You can even grate it with small quick movements to create a rice like pasta. Grate until you get to the seeds of the zucchini, then rotate until all four sides of the zucchini are grated (save the leftover Zucchini for bonus “meatballs”).
- Put the Zucchini noodles in a strainer and, while holding it over the sink, press the noodles down, squeezing the extra juices out of the dish a few times to reduce the excess liquid in the overall meal.
- Add olive oil to your pan and lightly saute the noodles until they are warm.
- Salt to taste.
- Serve with desired sauce.
- Bonus Steps:
- Take extra leftover cores of the zucchini and chop them equally into ½ an inch thick slices.
- Saute them in another pan with coconut oil or ghee.
- Add salt as seasoning to taste.
- Add to your end dish to add more hardiness to the meal.
Prep: You can either peel the zucchini or leave the skin on it for added color and texture. I prefer to leave the skin on the zucchini, just make sure it’s organic.
The more you make this dish, the more accurately you will be able to predict the number of zucchini’s to obtain. Since they range in size and thickness and shrink a little when eaten, I recommend 2-3 small zucchini’s per adult eating this meal
Kirsten Cowart is a writer and researcher that has worked in the spiritual, mental health and medical fields.Kirsten enjoys studying and experiencing the benefits of yoga, meditation, nutrition, herbalism, organic gardening and alternative health.She worked hard in 2014 losing over 40 lbs. and has since maintained a healthy lifestyle.Follow her to learn more about her journey on Twitter, Facebook & Youtube!
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