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