I love pasta. It's simple to make and is just so darn delicious. And while I will never give up pasta, these days I prefer a few veggie-based alternatives when the pasta cravings kick in. Cue spaghetti zoodles: vegetable noodles that can stand in for pasta any night of the week.
Of course zoodles don't taste exactly like pasta, but they do manage to hit all the right pasta notes when coated with your favorite sauce. Making these noodles is a simple way to add more veggies to your meals and they are a great gluten-free alternative to traditional pasta. Follow this step-by-step guide and you'll be making zoodles in no time.
You'll need a large zucchini, a spiralizer, and a cutting board. I've owned this spiralizer (pictured) for nearly a year and love it. Full disclosure: It's a pain to store, but we use it so often I find it's worth it.
Cut the ends off the zucchini, then place into the sprializer and and turn the crank.
Enjoy immediately or store in the refrigerator for up to three days.
Serve zoodles as you would pasta. I find combining it with hot pasta sauce cooks it just enough to make it tender. Kids also love to help make zoodles, especially cranking the handle and watching the zoodles emerge from the machine. My daughter is far more likely to eat her zoodles when she helps make them. You can also mix zoodles in with regular spaghetti for a kid friendly dinner. Peel the zucchini before spiralizing and they'll blend right in.