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Betsylife » Recipes » 30 Minutes or Less » Spiralized Zucchini Cacio e Pepe

Spiralized Zucchini Cacio e Pepe

August 17, 2016 By betsy 3 Comments

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Put your spiralized zucchini to work in this quick and easy zoodle recipe. If you’ve got these 4 ingredients, you’ve got yourself a comforting, yet light dinner. 

Spiralized zucchini noodle cacio e pepe in a white bowl with a fork in the foreground

I’m completely brain dead right now. I’ve been battling the dreaded summer cold all week long while simultaneously tackling a huge mountain of work and holding down the fort while The Hubs travels. I’m proud to say I’ve been able to accomplish quite a bit despite being sick, but it has not been easy.

Why not just rest? Well, I’m off to Seattle this weekend to spend some quality time with Jenny and Frank, and I need to make sure all my ducks are in a row so I can really enjoy my time there. Today was the first day I can actually say I’m feeling better, so it’s time to cook something for dinner instead of eating take out soup.

A pile of spiralized zucchini next to a spiraling machine

As an homage to my favorite foodie Italians, the Mazzeos, I’m making this spiralized zucchini cacio e pepe. Cacio e pepe translates to cheese and pepper in Italian. There isn’t a simpler or more comforting pasta dish. Since I’ve been overrun with zucchinis in my CSA box lately, I figured why not spiralize them to sub for pasta in this Italian classic.

The other great thing about this dish is that it only takes about 15 minutes to throw together which is pretty much all the energy I have to expend right now.

Measuring cup filled with shredded parmesan cheese and fresh cracked pepper

This weekend I’m sure I’ll be stuffing myself with tons of traditional Italian food and seafood (let’s not forget cocktails and copious amount of prosecco) as is the norm whenever I go to Seattle, so let’s just consider this a warm up. Fingers crossed I’m feeling 100% by the time I board the plane on Friday.

Get the recipe for Spiralized Zucchini Cacio e Pepe below

Spiralized zucchini pasta with a fork swirling a bite

More spiralized veggie recipes

  • Baked Chicken Parmesan over Zucchini Noodles
  • Spicy Carrot Peanut Noodles 
  • Crispy Zucchini Nests
Spiralized zucchini noodle cacio e pepe in a white bowl with a fork in the foreground
4.13 from 8 votes
Print

Cacio e Pepe with Zoodles

Put your spiralized zucchini to work in this quick and easy zoodle recipe

Course Main Course
Cuisine American, Italian, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 308 kcal

Ingredients

  • 2 large zucchini
  • 1/2 cup grated parmesan
  • 1/4 cup romano
  • 1/2 tablespoon freshly ground pepper
  • 1 tablespoon olive oil

Instructions

  1. Using a Spiralizer create zucchini noodles.
  2. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook 2-3 minutes until noodles are tender but still have a bite to them. Remove pan from the heat and allow the noodle to rest for 3-5 minutes so they release excess moisture. Drain the noodles, reserving liquid.
  3. In a small bowl whisk together cheeses, pepper and enough of the reserved zucchini liquid to make a thick sauce.
  4. Pour sauce over noodles and toss to coat. If the sauce is too thick, add more of the zucchini water.
  5. Sprinkle with more cheese and serve
Nutrition Facts
Cacio e Pepe with Zoodles
Amount Per Serving (1 g)
Calories 308 Calories from Fat 216
% Daily Value*
Fat 24g37%
Sodium 857mg36%
Carbohydrates 3g1%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: 30 Minutes or Less, Meals For One, Pizza/Pasta, Recipes, Vegetarian/Health Food

Comments

  1. Jennifer says

    August 19, 2016 at 3:11 pm

    Made this tonight: YUM.
    Thank you so much for amazing recipe!

    Reply
  2. Garrett says

    January 19, 2019 at 9:20 pm

    This is an old post, but thought I’d try anyway. I tried this tonight and the sauce didn’t really work out. I think there were a few complications.
    1) I had to press the zoodles to get any liquid out
    2) the liquid was cold and did not melt the cheese
    3) after heating the liquid and cheese to try and melt it, the cheese clumped together.

    The “sauce” I got was not like a regular noodle cacio e pepe that I’ve had success with in the past.

    Any hits or ideas?

    Reply
    • betsy says

      January 21, 2019 at 12:27 pm

      Hmmmmm, I’m going to try this recipe again to refresh my memory. Thanks for sharing. I’ll let you know if I make any revisions.

      Reply

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