I love Pasta- be it the stringy Spaghetti, or the spirally Fusilli. It is one of those things that warm your heart and tummy. Easy and delicious, no fussy business. Very recently, I have decided to <at least try> be healthy for which I have been hunting down recipes and came across ‘Zoodles’.
Zoodles are basically noodles made out of zucchini. You can put these in anything; a stir-fry, in a soup, in salads, sautés, or into any sauce. Just get creative. I made my first ‘Zoodles’ dish few days back and loved it so much, I made it again for lunch today.
Zucchini Pasta or Zoodles are way healthier than the regular paste. Just 34 calories a cup excluding the things you add to make the sauce. I am making this a regular affair at home, so should you.
Anyway on with the recipe.
Things you’ll need:
A spiralizer/ julienne peeler (I used the peeler)*
For Red Sauce:
2 large ripe, red tomatoes (small-ly diced)
One onion (diced)
Half red capsicum (tiny cubes)
2 cloves of garlic (crushed)
4 tbsp. Tomato paste
Few leaves of Basil
1 tbsp cream (or sour cream or hung yogurt)
Seasoning (salt, pepper, garlic powder, Italian herb mix- oregano, pepperoncino flakes)
Start with washing and towel-drying the zucchinis. Hold the vegetable tight and with the peeler start on top, peeling right to the bottom. I left the core behind which is the seed center. Keep all the strips in a bowl.
If the vegetable comes out in a thick stick- don’t freak out. With a knife gently separate them.
- In a non-stick pan, add olive oil.
- Once warm, sauté garlic and onion.
- When they turn slightly translucent, add the red pepper and stir till slightly soft.
- Add the tomatoes and salt to cook the sauce.
- Then put the whole thing in a blender and blitz.
- Pour the now pureed sauce in the same pan and add the tomato paste. Cook the sauce thoroughly.
- Add the seasoning according to taste. I like my sauce garlic-ky, so the garlic powder. You can totally skip it. Add a pinch of sugar- if the sauce is tart (mine wasn’t).
- Finish with the cream. Stir.
- Put in the ‘zoodles’ and swirl in the pan with a fork, making sure they get covered well.
- Cook for 3 minutes. Top with torn (NOT CHOPPED) basil.
- I got my julienne peeler from a store in GK 1, Delhi. It costed around Rs. 150. You can hunt online as well. This works just fine- so I skipped investing in a spiralizer.
- Make sure the zucchini is tight and long. This way your ‘zoodles’ will not turn mushy when cooked.
- Don’t soak them the zucchini in warm water- they tend to limp.
- Don’t OVERCOOK.
- Don’t add water as zucchini tends to lose water.
- You can add wine if you wish. Red, please.
- I suggest one Zucchini per person- so adjust the recipe accordingly.
- You can pre-make the sauce and add in ‘zoodles’ later.