Finding food that’s healthy, tastes good AND is Chloe approved has proven to be quite a challenge. If you watch my Instagram stories, you know just how much Chloe loves her noodles, so what better way to make sure she gets her greens than to make them into Zoodles! If you’ve never heard of them, zoodles are basically zucchini noodles made by putting a zucchini through a spiralizer. They look just like noodles but are a lot healthier!
A lot of the girls on the CINCteam love zoodles too, so I was so excited to give them a try! I knew when it came time to find a recipe, our food contributor, The Taste SF, were the perfect people to ask. (If you missed their yummy version of Chloe’s French Toast- check it out here!) They gave me a super easy and simple recipe that tastes just as good as it looks!
Without further ado, here’s Sarah from The Taste SF sharing another recipe for us! Enjoy!
Hey everyone! It’s Sarah from TasteSF! We came back a few months ago from a whirlwind trip around Italy where we ate all kinds of pasta and learned quite a few tips and tricks from Italian grandmothers in the mountains of the Amalfi Coast. This is our favorite tomato sauce recipe we learned on our trip.
We decided to take a little break from traditional pasta and get in on the zucchini noodle trend, so we’ve put together a simple and fresh pasta dish made with zucchini noodles. It has all the flavor of Italy without all the carbs! We tested out a few vegetable spiralizers, and our favorite was this KitchenAid attachment. It makes thick and even noodles, plus it’s super easy to put together and clean up. If you don’t have a KitchenAid mixer, we’d recommend this handheld one that worked well. It doesn’t take up a lot of room, so it’s good for small kitchens.
You can purchase all different sizes of zucchini, but when you’re choosing zucchini to spiralize, we recommend trying a large one first. It seems to make it easier to handle. Cut it in half (or even thirds depending on the size). It only needs to be 4-5 inches and you’ll get long curly strands.
Zucchini Noodles in a Fresh Tomato Sauce
Serves: 2 people
3 tablespoons olive oil
3 cloves of garlic, minced
1-pint cherry tomatoes, cut in half
¼ teaspoon salt, plus additional as needed
¼ cup grated Grana Padano or Parmesan cheese
2 Zucchini, spiralized into noodles
1 cup packed arugula
Add the oil and garlic to a cold skillet or frying pan, then set the pan over medium-low heat. Once it starts to bubble slightly, saute the garlic for 1 minute, stirring often, just until it begins to soften and you can smell the garlic. Be very careful not to let the garlic burn. You can always take it off the heat if you feel like it’s browning too quickly or add a little more oil to bring down the temperature.
Add the tomatoes and salt. Sautée for 2-3 more minutes stirring frequently so the tomatoes won’t stick to the bottom of the pan. The tomatoes will release their juices.
When you’re ready to serve, place the noodles in a bowl. Pour the sauce over the top and combine to coat the noodles evenly. Toss with the arugula and cheese. Add additional salt to taste as needed. To serve, top with a few long shavings of Grana Padano and serve immediately.
*Note: The longer this sits, the more the noodles will release water and start to become soggy. It’s best served immediately. Only salt the noodles immediately before serving because it will cause more water to release from the noodles.
Until next time, The Taste SF x