Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

I know what you’re thinking: what is she doing posting a zucchini recipe in the midst of fall?

Have you met me? I started a blog dedicated to spiralizing, without having spiralized anything but a zucchini.

While I’m a full supporter of eating seasonally, zucchini’s my first love and I’ll always be posting up zucchini noodle recipes, even when there’s a foot of snow outside.

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Besides, as they say “it’s 5 o’clock somewhere,” I say “it’s zucchini season somewhere.” Am I right?

Roasted cauliflower is a classic addition to pasta. Who doesn’t lust after a bowl of roasted cauliflower and gremolata breadcrumb pasta? Cauliflower becomes buttery and warm when roasted in the oven – with just some olive oil, salt and pepper, the cruciferous veggie turns into a food fit for the kings!

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

I’ve been meaning to crisp my prosciutto for a pasta for a long time now. One evening, I was at a friend’s house who bought some pre-made kale with crispy prosciutto at Whole Foods and I’ve literally been thinking about it since. That was over 6 months ago!

This pasta is designed for two big bowls of pasta, but can serve as 3 smaller bowls. The cauliflower bulks up the dish while the prosciutto provides that savory flavor that pairs well with the lemon-parmesan sauce.

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Speaking of the sauce, let’s get into it. The Greek yogurt is used instead of cream for added protein and less fat and calories. It’s a win-win! I love the way the parmesan makes the Greek yogurt velvety and creamy, while the lemon provides this dish with a bit of tanginess that’s refreshing alongside the prosciutto.

Now, I’m off to check out those Columbus Day sales!

Will you still continue to make zucchini noodles throughout its “off season”?

Nutritional Information & Recipe

Inspiralized

Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce

Yields 2-3

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 2 cups cauliflower florets
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 garlic cloves
  • 1 large shallot
  • olive oil cooking spray
  • 4 pieces of prosciutto
  • 1 tablespoon extra virgin olive oil
  • 1 pinch red pepper flakes
  • 2 medium zucchinis
  • 1 tablespoon minced parsley, to garnish
  • For the lemon dressing:
  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1/4 cup plain non-fat Greek yogurt
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 450 degrees. Line a baking tray with parchment paper and set aside.
  2. Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 20 minutes or until easily pierced with a fork and lightly browned.
  3. While the cauliflower is roasting, combine all of the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini, using Blade C and trim the noodles.
  4. Place a large skillet over medium heat and coat with cooking spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
  5. Allow the skillet to cool down for at least 2 minutes and then place the skillet back over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente. Add in the cauliflower and crumble the prosciutto over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.
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Comments

  1. I’m always looking for a new recipe for my spiralizer! Thanks for the recipe! This sounds really good!

  2. hi. made your recipe last night and it was a hit! everyone had seconds. I even doubled the recipe with no problems. because I’m in Phoenix and it’s hot here now, I roasted the cauliflower in the morning so the oven wouldn’t heat up the kitchen in the heat of the day. Ijust have a hand spiralizer and have only used it a couple times. Iused the blade that makes bigger noodles thanks to your saying which blade to use (I guessed that it was bigger) and they turned out better than any of the other times I used it.

  3. Just made this, exactly as it’s posted plus I added sautéed shrimp at the end. Wow! It was incredible! I found I only needed to use a portion of the dressing, and plan to save it for a salad or dip tomorrow. Thank you for the delicious recipe!!!

  4. This tastes soooo good! I have eaten more vegetables since buying your two cookbooks than I have ever eaten in my life. Thanks for helping tremendously to get healthy.

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