This zucchini spaghetti is my new favorite dish. It helps curb my pasta cravings and it can be a side dish or stand alone as a meal. I even bought this special little tool so that I could make this dish happen. This is one of the only recipes I created in my mind and it actually turned out how I imagined. It helps me to overcome those intense pasta cravings I get as I continue to work towards a life of healthier food choices. The best part is that it only involves a few ingredients yet it has a ton of flavor. Ingredients:
4 ounces sun dried tomatoes in olive oil
1/4 cup of crumbled goat cheese (or more to taste)
1/4 tsp of cayenne pepper
salt and pepper to taste (and the good sea salt, not table salt)
yep, that’s it
Dice the sun dried tomatoes and set aside. Don’t drain the olive oil. I used this nifty tool that I picked up from Sur La Tab, but most any mandolin will do the trick. Use your tool and turn all your zucchini into spaghetti-like noodles. Be sure to cut the zucchini length-wise so that your noodles are long. I didn’t peel my zucchini in advance because I like the peel, but you totally could.
Place the zucchini noodles in a microwave safe dish with a lid. Microwave on high for 2 minutes. You want the noodles firm but not mushy. I like to taste test to see if the firmness is correct after 2 minutes–if not, continue to microwave in 30 second intervals. I like mine to still have a bit of firmness and crunch.
While the noodles are still hot, add the sun dried tomatoes and goat cheese crumbles. Stir until all ingredients are combined. Now add the cayenne pepper–just a bit at a time because this stuff is super spicy (but it adds such great flavor). Now salt and pepper to taste.
I loooove this because the goat cheese melts and becomes an almost alfredo-like cream sauce. Just divine.
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Hey, it kinda looks like a heart!