But thankfully there are many alternatives out there if you want to ditch the gluten or the carbs, or just have healthier options (for example we like Chickapea Organic pasta).Īmong all the ones I tried, zucchini noodles remain my favorite. Or at least, traditional wheat pasta is not. And if you think of Italy, you cannot not think of a delicious, big plate of spaghetti!Įven though pasta has never been my favorite dish, I’ve always enjoyed a nice plate of spaghetti with some fresh homemade tomato sauce, basil and parmesan cheese, or even a good spaghetti carbonara (with pancetta and eggs).īecause now I don’t consume grains as part of my regular diet, pasta is not an option anymore. If you’ve been following along, you might know that I’m originally from Italy. Zucchini noodles, also known as “zoodles” are the perfect alternative to wheat spaghetti and make a brilliant base for many healthy, gluten-free, and low-carb pasta recipes. You can leave the potatoes out if you’re looking for a low-carb or keto version! Zucchini noodles: a healthier, low-carb, grain- and gluten-free alternative to pasta
Zucchini noodles marry just perfectly with pesto and I also added some boiled potatoes to this fresh side dish, adding a different texture and extra richness. Garlic-free pesto has all the wonderful taste of basil and even more! Even though garlic is considered a key ingredient of pesto, you can leave it out if you don’t like it or if you find it hard to digest. I also don’t always add garlic to my pesto.
#Olive garden zoodles recipe full
Walnut pesto has a more nutty and full taste than pine nut one, and I can say I love it even more. This time I used walnuts because that’s what I had around (and they are also much more affordable than pine nuts!). For example, the original recipe calls for pine nuts, but you can use pretty much any kind of nuts. The other thing I like about pesto is that is actually pretty customizable. Yes, of course, I’m Italian! Pesto is so tasty, rich, yet fresh, simply delicious. I’m so happy I got to grow so much basil because it is one of my favorite herbs, and it’s always so hard to find good (and affordable) basil to buy around here.īesides ading basil to pretty much everything these days, I love making pesto. Stir until everything is combined and heated through.Another thing I’ve been very successfull at growing this year is basil. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.Īdd zoodles to the pan alongside the lemon juice mixture. Wipe the pan and heat one tablespoon of olive oil, when sizzling, add chicken cubes and cook until browned on all sides, about 8 minutes.Īdd tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. Transfer noodles to a colander and drain the excess water from the pan. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Heat one tablespoon of olive oil in a large skillet over medium-high heat. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini.
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