Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

vegetarian
Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

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.

But why?

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.

Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

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.

Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

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.

Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

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

Inspiralized

Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2

Ingredients

  • 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

Instructions

  • 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.

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27 comments

Linda says:
I think it must be delicious.....why wouldn't it be? Will make this over the week-end. Love your blog...keep up the good work
Sherry G says:
Another great thing about this combination is that the pasta absorbs some of the zucchini liquid so the sauce doesn't get diluted. I put the zucchini "noodles" in a colander, and when the pasta is finished cooking, I pour it over the zucchini that's already in the colander. The pasta drains while the boiling water heats the zucchini perfectly.
Mina says:
That's a great idea!!! Will try that!
Donna says:
Great Idea. Thanks for sharing.
Kristen says:
I love all the recipes! Great idea to mix it up with pasta and zucchini, however we went"cold turkey" when I bought my spiralizer. Husband is easy to feed and likes everything I make, go figure!
realfoodbydad says:
Absolutely perfect, wish I had a big ol' bowl right now!
Casey says:
I have been following your blog for a while and made something the other night. My kids said, does everything have to be spiralized?! Yes, yes it does.
This type of pasta reminds me when I was little and my best friend and I would eat buttered noodles with parmesan sprinkled on top. So tasty! I am excited to try this one. Yum!
Nancy says:
Just finished it- yum! A new favorite! I used Fettucini noodles (broken in half) instead of spaghetti.
april says:
My sons still insist they hate all squashes, so a mixture is the perfect things for them.
Anonymous says:
I made this and added sautéed chard with diced prosciutto. So delicious! It took all my will power to not eat both servings!
Sandra says:
I can't believe how successful this simple recipe was. After the first forkful, my 17-yr old gave the obligatory negative remark, "I'd rather have just the pasta."....he then proceeded to finish his plate and ask for a second helping!
Yay!! That's EXACTLY it! Thanks for trying it out :)
Nancy says:
Loved this "as is", but on the second try I added about a cup of sun-dried tomatoes with basil, and about a cup of artichoke hearts. Delicious! I can see this as being an extremely versatile recipe that I will go to again and again!
Shannon says:
Absolutely delicious!!! Thank you so much for the recipe. We have been searching for ways to get our 7-year-old son to eat more veggies. This was our first spiralized dish. He enjoyed helping use the spiralizer. We added bacon, since he loves bacon. And I added a little minced onion, since we love onion.
Corinne De Patie says:
This is a fabulous recipe. Very simple. Our boy girl 18 year old twins love these. My husband says I never make enough. thank you. You've inspired me. I love my Paderno Spiralizer. Another success at the dinner table. I served chicken Marsala ( Skinny Taste ) as well as a wild rice and quinoa as well. Great dinner tonight. Bless you, =^..^=
Kerri says:
Quick question-the recipe says to "Serve Immediately" but you mentioned making ahead and leaving for Lu.... Does it reheat well if prepared as directed?
So simple and delicious - my favorite kind of recipe!
Laura says:
Sometimes for the people who are a bit resistant to spiralizing veg (or even children) I peel off the green zucchini skin before spiralizing to make it look even more like pasta!
Susan H says:
Should you let the zucchini so some of the water comes out?
Anonymous says:
When I was growing up my mother used to make this very recipe. Who knew a 'poor man's' recipe was actually a gourmet recipe? Of course the parmesan was either Kraft or store brand. What ever was on sale. Great recipe. Very tasty and truly easy to make.

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breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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