Like most people, I love pasta! But sometimes it can be too heavy on my body. When I need a break from carbs but still crave noodles, I sometimes make faux noodles (or zoodles) with zucchini in a light summery sauce. It’s refreshing, easy to make, and delicious! You just need a spiralizer. If you don’t already have one, you should get one! I own the OXO one at Bed Bath & Beyond. You can transform almost anything into noodles!
Summer Zoodles (Serves 1-2)
1 zucchini, spiralized
1 sweet corn on the cob, boiled and then shaved off the cob
½ sweet onion, diced
1 cup grape tomatoes, halved
2 garlic cloves, thinly sliced
2 tbsp lemon juice
½ cup of fresh shredded basil leaves
1 tsp salt
1 tsp pepper
1 tbsp butter
1 cup of freshly shredded basil leaves
In a sauté pan, over medium heat, add 1 tbsp olive oil. Once pan is hot, add spiralized zucchini noodles. Sprinkle with ½ tsp salt and ½ tsp freshly ground pepper. Stir and cook for a minute. Be careful not to overcook as you don’t want your zoodles to be soggy. I prefer them only lightly cooked. Remove and set aside in a bowl.
In the same pan, add 2 tbsp olive oil. Add onions and let brown, stirring periodically. Add garlic and tomatoes. Sprinkle with remaining ½ tsp salt and pepper. Let tomatoes cook until they soften slightly. Add shaved corn, lemon juice, and butter. Lower heat and let cook for another couple of minutes.
Turn heat off. Add zoodles into the pan, mixing into the lemon butter sauce with the corn, tomatoes, onions, and garlic. Sprinkle with fresh basil. Mix again, plate the zoodles with additional fresh basil, and serve.