Eating your vegetables can take more effort each day to get in. Eating raw vegetables are great but can get boring. I took out a steak for dinner and needed a side. Lately we have been buying a lot of zucchini. With just a few ingredients this Garlic Zucchini Pasta was born. This dish is low carb and deliciously packed with flavor. Spiraled zucchini is a nutritional and healthy way to eat “pasta” but without the gluten and carbs.
This pasta is customizable as well. You can make this recipe by itself or cook your favorite protein along with it like I did. This created more flavor. Zucchinis are made mostly of water so cooking them not too long will produce the perfect al dente for this recipe.
I spiraled the zucchini with a simple hand spiraler and took a bowl and layered the pasta in between paper towels to soak up the water from the noodles. Storing them in the refrigerator in the exact same manner they can last 2-3 days. I simply heated a skillet on medium high heat and added in the oil and butter first, once the butter was melted, I tossed in the remaining ingredients for about 3 minutes. Since I don’t like my noodles to be soggy, I cut off the heat and then toss in the noodles at this point. I tossed until they were saturated with all the garlic and artichokes and tomatoes; my kitchen smelled so good. One thing I did was cook my steak first and the leftover bits were incorporated within the pasta. Great flavor! Chicken or pork added to this dish is a great option. Sprinkle some parmesan cheese on top as well. This pasta was terrific, garlicky, healthy and an easy recipe to have on its own or as a side to your favorite protein main dish. I hope you try it. All the Best!