Garlic Parmesan Zucchini Noodles and Spaghetti Pasta
Try this Garlic Parmesan Zucchini Noodles and Spaghetti Pasta recipe
Try this Garlic Parmesan Zucchini Noodles and Spaghetti Pasta recipe
- Carbohydrate 7.93641250008161 g
- Cholesterol 4.12500000176897 mg
- Fat 11.2599937505751 g
- Fiber 1.36150001049042 g
- Protein 3.84721250077312 g
- Saturated Fat 2.19518337534778 g
- Serving Size 1 1 Serving (155g)
- Sodium 198.316661489069 mg
- Sugar 6.5749124895912 g
- Trans Fat 0.4168708750354 g
- Calories 142 calories
Step-by-step
- Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.)
- While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using Blade C. Trim the noodles using a scissor. Set both aside.
- When the pasta is ready, drain it and set aside, discarding the pasta water.
- Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the real spaghetti and season generously with salt and pepper.
- Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.
Combining zucchini strands with traditional wheat pasta results in a textural disaster unless moisture management is strictly controlled from the outset. Zucchini consists of over ninety percent water, which instantly leaches out upon contact with salt and heat, turning a deliberate pasta dish into an unappealing watery soup.
- Freezing is strictly counterindicated because the cell walls of raw zucchini rupture upon thawing, releasing all internal moisture and turning the strands into a mushy sludge that cannot be salvaged by reheating.
- Reheating leftovers in a microwave will aggressively boil the trapped water inside the zucchini cells, dissolving any remaining crispness and separating the extra virgin olive oil from the grated parmesan cheese.
- Thinly slicing the three garlic cloves rather than mincing them prevents scorching during the initial thirty-second sauté in extra virgin olive oil, as smaller pieces burn rapidly on medium heat and impart a bitter flavor.
- Substituting yellow summer squash works due to identical cellular structures, but swapping in high-moisture vegetables like cucumbers will completely overwhelm the starch from the two ounces of spaghetti.
Consume this dish immediately upon tossing off the heat while the parmesan remains emulsified with the oil and pasta water. Preparation ahead of time guarantees soggy vegetables and broken emulsions.
