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.
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.
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.
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
More spiralized veggie recipes
Cacio e Pepe with Zoodles
Put your spiralized zucchini to work in this quick and easy zoodle recipe
- 2 large zucchini
- 1/2 cup grated parmesan
- 1/4 cup romano
- 1/2 tablespoon freshly ground pepper
- 1 tablespoon olive oil
Using a Spiralizer create zucchini noodles.
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.
In a small bowl whisk together cheeses, pepper and enough of the reserved zucchini liquid to make a thick sauce.
Pour sauce over noodles and toss to coat. If the sauce is too thick, add more of the zucchini water.
Sprinkle with more cheese and serve