Spiralized Zucchini Butter Spaghetti
A veggie-forward spin on the zucchini dish of summer. Literally – get your veggie spiralizer out, because it’s spiralized!
Sometimes, you’re in the mood for real, wheat-based pasta and in that case, Smitten Kitchen’s recipe is exactly what you want.
But sometimes, you want something a little lighter, more fresh-tasting and vegetal.
I present Spiralized Zucchini Butter Spaghetti!
Think yummy, satisfying noodles enrobed in nutty, buttery-tasting sauce enhanced with Parmesan cheese. Swirl them on your fork like any other pasta and slurp them up!
The sauce uses real butter, on par with Julia Child’s intent in the original version. Two to three zucchini are spiralized and cooked in butter and olive oil with garlic until soft. The fragrance of garlic will call everyone to the kitchen.
In lieu of spaghetti, potatoes (red or Yukon, not russet) are spun into noodles and cooked right in the pan, making this a one-dish meal, by the way.
Potato noodles have “substantialness” similar to pasta., they are noodly with a touch of richness. Potatoes’ natural starch behaves much like wheat-based pasta, enabling the zucchini butter sauce to cling to the noodles.
Load up your bowl and dig in. You can be eating Spiralized Zucchini Butter Spaghetti in twenty minutes. I highly recommend it.
Spiralized Zucchini Butter Spaghetti
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: main dish
- Method: stove top
- Cuisine: American
Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves
1 1/2 pounds (.6 kg) zucchini (about 2 medium)
1/2 cup fresh, chopped parsley
1 teaspoon salt, divided
2 large Yukon or red potatoes
1/4 cup Parmesan cheese
1/4 teaspoon red pepper flakes
2 sprigs fresh basil
Instructions
1. Wash zucchini, cut both ends flat and even. Spiralize using the spaghetti blade on a vegetable spiralizer.
2. Place a heavy bottom skillet on the stove and preheat over medium heat. Add butter and olive oil and swirl to coat bottom of pan. Mince garlic and add to pan. Add zucchini noodles and parsley; season with ½ teaspoon salt. Cover, reduce heat to low and cook 7 minutes, until tender, stirring and chopping the noodles once or twice during cooking.
3. Meanwhile, scrub potatoes and cut ends flat and even for spiralizing. Peel if conventionally farmed; if organic, peeling is optional, but use a paring knife to trim away the eyes. Spiralize using the spaghetti blade.
4. Add potato noodles to the pan, season with remaining salt. Toss noodles with a pair of tongs or spatula to combine with zucchini. Cover and cook until potato noodles are al dente, about 5-7 minutes, stirring occasionally.
5. Dish the noodles into bowls and top with freshly grated Parmesan cheese, red pepper flakes, and fresh basil, cut into ribbons.
6. Refrigerate any leftovers in a covered container and enjoy within 2 days.
Keywords: zoodles, noodles, pasta, spiralized, gluten-free, potato, zucchini
Warm thanks to dear friend, Amanda Roberts, for suggesting this recipe! It’s a keeper.
You might enjoy reading about our week at Chocolate Box Cottage here: https://chocolateboxcottage.tv/cottage-diary/blackberry-pie-zucchini-every-day/
