The title of this recipe is definitely a confusing one. By spaghetti I mean “real” spaghetti (made of flour, not vegetables.)
Last Thursday, I did a cooking class in NJ and one of the “students” asked me if I had ever mixed together spiralized vegetables and regular spaghetti together.
Yes, indeed, I have. Julienned or cubed zucchini and “real” spaghetti is a great combination, especially with a simple sauce, such as this garlic-parmesan.
NOTE: If you want to transform this into a fully spiralized dish (insert clapping emojis here), obviously remove the real spaghetti and increase the zucchini count to 2-2.5 medium zucchinis.
Why would I use real spaghetti when I love zucchini noodles and other spiralized veggies so much? Well, first off, if you have a friend, family member or boyfriend/girlfriend/husband/wife/partner who hasn’t been able to fully accept spiralizing, then this dish will make them a believer !
In every bite, you get a simple creaminess made from the olive oil and parmesan cheese which is salty, warm and slightly spicy, on account of the red pepper flakes. The generous season of salt and pepper brings out the flavors in the real spaghetti, while the the zucchini noodles offer a thicker bite with a satisfying texture and flavor.
This dish is an easy way to ease someone into spiralizing. The trick is to take away the spaghetti amount by 1 ounce and per that ounce, add 1/2 medium zucchini or 1 small zucchini. Keep all of the other ingredients the same. Slowly but surely, they’ll be eating a big fluffy bowl of zucchini and their tastebuds will have adapted!
OR, if you’ve been missing regular spaghetti lately but don’t want to shock your system with a big bowl of flour, this is the perfect recipe. You get that wonderful spaghetti flavor with a healthy dose of vegetables.
The best part? Typically, a serving of spaghetti is 2 dry ounces. By reducing that down to 1 and replacing it with zucchini noodles, you’re saving yourself around 100 calories (depending on the brand of spaghetti.) Plus, your bowl of spaghetti appears bigger and fluffier, on account of the thickness of the zucchini.
Moral of the story is: why would anyone NOT like zucchini noodles?!! Just kidding. Real moral? Where there’s a will, there’s a way – you can convince even the biggest haters into lovers! And if you can’t, well, as Taylor Swift would say in her new song, haters gonna hate.
Also, last night, I went to dinner with my mother. Like a good fiance, I left Lu a bowl of this in the refrigerator (I added some sauteed crumbled sausage) with a little sticker that said “spiralized dinner” and he called me while I was on my way home and asked, “what was in that dinner?” He said it was unbelievable.
So, the “half and half” is approved by Lu, my #1 recipe tester!
How has your experience been introducing spiralizing to others?
Nutritional Information & Recipe
Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta
- 2 ounces of spaghetti
- pinch of salt
- 3 medium garlic cloves
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon red pepper flakes
- 1 medium zucchini
- 3 tablespoons grated parmesan cheese
- salt and pepper to taste
- Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.)
- While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using Blade C. Trim the noodles using a scissor. Set both aside.
- When the pasta is ready, drain it and set aside, discarding the pasta water.
- Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper.
- Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.