You may not be aware, but Catherine and I
lost our sanity gave up starch for lent. As a result, experimenting with new recipes and starch-less alternatives has been important over the past 5 weeks. While you could always turn to spaghetti squash for an alternative to pasta, I’ve been wanting to try using a spiralizer for quite some time. When I saw one on clearance for $14 a few weeks back, I knew it was meant to be. Enter: the zucchini noodle. These noodles have totally worked as a substitute for pasta, which, even outside of lent I try to avoid cooking at home. Read on for a quick recipe that you can whip up in about 20 minutes. Perfect for a healthy weeknight dinner. Bon appetit!
1 tomato, diced
1 green pepper, diced
6 cremini mushrooms, diced
2 zucchinis, spiralized
Extra virgin olive oil (EVOO)
Your choice of pasta sauce
- Throw your tomato, green pepper and mushroom into a pan with a dash of EVOO and sauté on medium-high heat for about 5 minutes.
- When these start to cook down, add in your zucchini noodles and continue to cook for an additional 4-5 minutes (or until your desired texture – I like mine a little bit al dente).
- Drain the excess from the veggies and turn heat down to medium-low
- Add your preferred sauce (I used canned light Alfredo) and let simmer for a few minutes until heated through
- Garnish with Parmesan cheese (if desired)