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​The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
436 | Calories |
12g | Fat |
72g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 436 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 4g | 19% |
Cholesterol 9mg | 3% |
Sodium 120mg | 5% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 6g | 21% |
Protein 16g | |
Calcium 278mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
If you have been enjoying filling, cozy comfort food this winter and need a bit of a break, this light, fresh, and fast zucchini noodle "pasta" recipe will brighten your day.Â
With the help of a spiralizer kitchen tool (or alternatively a julienne peeler), whole zucchini is transformed into healthy, naturally gluten-free spaghetti-sized noodles. It doesn't take long for the zucchini noodles to cook, simply toss in a skillet with a hint of olive oil until heated through.Â
The zucchini noodles are paired with halved grape tomatoes and yellow corn sautĂ©ed with shallots and garlic. Crumbled goat cheese, softened by the heat of the cooked veggies, adds a tangy creaminess to the dish.Â
Finish off this light and refreshing plate of "pasta" with fresh chopped basil and additional goat cheese for a healthy, filling weeknight meal.Â
To bolster this dish with protein, add sautéed shrimp or strips of grilled chicken.
Ingredients
- 2 large zucchini (ends trimmed, spiralized into spaghetti-sized noodles)
- 2 teaspoons extra-virgin olive oil (divided)
- 2 tablespoons minced shallot (about 1/2 large shallot)
- 1 clove garlic (minced)
- 1 cup yellow corn (thawed if frozen)
- 1 cup halved grape tomatoes
- 5 to 6 large basil leaves (coarsely chopped)
- Optional: 2 to 3 tablespoons crumbled goat cheese
Steps to Make It
-
Gather the ingredients.
​The Spruce / Diana Chistruga -
With a spiralizer kitchen tool, spiralize two large zucchini into spaghetti-size noodles. If you don't have a spiralizer, you can use a julienne peeler instead.
​The Spruce / Diana Chistruga -
In a medium-sized skillet, heat the olive oil over medium heat. Add the shallot and cook until softened, about 2 to 3 minutes.
​The Spruce / Diana Chistruga -
Add the garlic and cook until fragrant, about 1 min.
​The Spruce / Diana Chistruga -
Add the corn, grape tomatoes, and basil. Season to taste with salt and pepper, stirring occasionally as you cook until heated through. When hot, turn off heat and sprinkle 1 tablespoon of crumbled goat cheese over top.Â
​The Spruce / Diana Chistruga -
In a separate large skillet, heat the remaining oil over medium-high heat. Add the zucchini noodles and toss as you cook (using tongs makes this easier). The zucchini noodles don't take long to cook—toss for about 3 to 4 minutes.
​The Spruce / Diana Chistruga -
Then add in the corn, tomato, shallot, and cheese mixture. Toss to combine then remove the pan from heat. (Note: If you julienned the noodles, only cook for 2 to 3 minutes as these noodles are thinner and cook faster than spiralized noodles).Â
​The Spruce / Diana Chistruga -
Divide noodle dish into two bowls, garnishing with remaining goat cheese and additional basil, if desired. Serve immediately.Â
​The Spruce / Diana Chistruga
Recipe Variation
- You can add shrimp to this dish, or serve alongside grilled chicken.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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