What’s a girl to do when she doesn’t eat pasta and is craving some noodley goodness? Zoodles, of course!
Here’s a quick and easy pasta and sausage lunch that is low in carbs and high in flavor.
I use the Paderno World Cuisine spiral vegetable slicer for my zucchini noodles, it’s fast, easy, and well, kinda fun.
For this lunch I used one good sized zucchini – one of those sneaky ones that got too big in the garden before I found it – spiraled it on the thin setting, and blotted thoroughly with paper towels. I find that the more moisture you soak up before cooking, the more pasta like your zucchini will feel.
Add 2 tablespoons olive oil to a large skillet.
Once your oil is warm, add a heaping teaspoon of almond meal, the almond meal gives it a nice flavor, nutty, toasty, yummy. Allergic to nuts? Skip it!
Keep this moving, get it nice and toasty, and then toss in your zucchini noodles. Keep it moving around the pan for about 4-5 minutes depending on the amount of zoodles you have, and how soft you’d like them to be.
Add a little sea salt, some nice black pepper, garlic, add some cayenne if you like a little spice, and toss some fresh basil in there, keep it moving. If it seems a little dry, a little more olive oil will do the trick.
For this lunch I just plated my zoodles and quickly grilled up a chicken sausage in the same pan I’d used for the zoodles. Topped it with more basil and some fresh parmesan. Delicious!
I’ve eaten this without meat as well, and still super tasty. Even the (almost)4 year old approves!