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How to Cook Zucchini Spaghetti Noodles

 

 

In the photo: Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil

 

This is a very basic method for zucchini noodles. Other types of veggies, such as carrots, sweet potatoes, or beets, may require more time to cook. When in doubt, undercook! Barb L.

Serves: 4

Ingredients:

1-2 tsp of Flying Olive Extra Virgin Olive Oil of Choice

3-4 cups of prepared zucchini noodles, drained well

Directions:

***The most important trick to cooking zucchini noodles is to just "threaten" them with heat. Too much heat and they will shrink and get mushy. Not pasta-like at all! Don’t add salt while cooking as this will make the water in the noodles release and make them soft.

Place a large skillet or wok over medium-high heat. Once the pan heats, add the Flying Olive Extra Virgin Olive Oil of Choice. Add the zucchini noodles and toss well with tongs for 2-3, more if you have thicker noodles,  minutes until al dente. (NOTE: Some cooks like to place them in a colander or pat with paper towels to drain when cooking is completed. I’ve found that if they are cooked in a really hot pan for a minimal amount of time, this is probably not necessary. They will tend to cook more if you had a hot complement such as sauce.)

Transfer to a platter or bowl and serve with whatever toppings desired.

Submitted by Barb L.