Growing up, I LOVED pasta, especially angel hair pasta. I ate it multiple times a week with butter, garlic powder and heaps of parmesan cheese. It was my go to meal, even in college.
Since removing gluten from my diet a few years ago, I’ve tried alternatives like lentil and brown rice pasta (that are delish!), but sometimes I want something even lighter.
If you’re looking for some creative alternatives to pasta that are packed with nutrients, won’t weight you down and are perfect for warmer weather, you have to try…zucchini noodles.
Meet, the spiralizer. This gadget will open a whole new world of food possibilities for you. You can use it with zucchini, carrots, beets, cabbage, and a range of other fruits and veggies. Better yet, if you have kids and you’re trying to introduce them to certain veggies, let them use this gadget and I bet they will be a little more tempted to try what they spiralize!
I’ve included a video below for how to use it.
Zucchini noodles are a great alternative to pasta because they don’t spike our blood sugar or contain gluten like most pasta. You’ll be AMAZED at how similar the texture is to pasta…you can still twirl it on your fork, too!
Zucchini Pasta with Roasted Red Pepper Pesto
- 2 zucchini
- 1 roasted red pepper
- 1/3 cup walnuts
- 2 garlic cloves
- dash of sea salt and freshly ground black pepper
- paleo parmesan cheeze
- Here’s the fun part…spiralize the zucchini! Watch the video below to learn how. (Then, cut the the strands in chunks with scissors, otherwise you will end up with one very long strand of pasta!)
- To make the pesto, put the red pepper, walnuts, garlic, and sea salt in a food processor (we used a mini one), and pulse until blended but still a bit chunky.
- Top the zucchini pasta with one or two spoonfuls of pesto and some paleo parmesan cheeze and enjoy!