One-Pot Wonders

One Pan Weeknight Zoodle Pasta

by:
January 28, 2019
Author Notes

Made out of desperation and my love of all things spicy, briny, and salty, with the added bonus of extra veggies from the zoodles. —carlsbrd

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 2 zucchini
  • 1 packet whole wheat spaghetti noodles (or any other long noodle)
  • to taste red pepper flakes
  • to taste lemon juice
  • 1 cup dry white wine or rose
  • 3 tablespoons olive oil
  • 4-10 garlic cloves to taste
  • salt & pepper
  • to taste pecorino romano
In This Recipe
Directions
  1. Spiralize zucchini, and salt and set in a colander to drain.
  2. Heat well salted water until boiling.
  3. Add whole wheat spaghetti to boiling water, and cook until just shy of al dente.
  4. While pasta is cooking, squeeze the liquid from the zucchini noodles with a cheesecloth or dishcloth.
  5. In the same pot you cooked the pasta in, heat three tablespoons of olive oil until shimmering.
  6. When pasta is done, reserve a mug full of pasta water before dumping pasta on top of the same colander full of zucchini noodles to drain.
  7. Add crushed garlic cloves and red pepper flakes, and cook until the garlic is just browned and fragrant.
  8. Add the wine and cook over medium/high for about 3-5 minutes, or until reduced.
  9. Add the zucchini noodles and whole wheat pasta, along with a splash of pasta water. Cook, stirring until a creamy sauce forms (add more pasta water if needed).
  10. Finish with lemon juice and pecorino to taste (to make vegan, omit pecorino).
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