For a lighter — but just as delicious! — take on pasta, we created this satisfying dish using zucchini noodles in place of pasta. Not only does it reduce the carbs and calories, it also delivers beneficial antioxidants you wouldn’t get otherwise. This colorful dish is a feast for your eyes as well, and it comes together in just 25 minutes from start to finish. Give it a try, and then comment below to let us know how you liked it!
Quick Way To Create Zucchini Noodles
Zoodles are the perfect healthy swap for pasta, and there’s no need to buy a special spiralizer to make them. Instead, use a julienne peeler and run the blade lengthwise across the veggie – the unique blade creates thin strands. Bonus: You can use it to julienne lots of other veggies like carrots and beets.
Yields
Total Time
Prep Time
Ingredients
- 3 zucchini, trimmed
- 2 Tbs. olive oil
- 1 red bell pepper, quartered, sliced
- 2 cloves garlic, minced
- 4 oz. fresh mozzarella, torn into pieces
- 1/4 cup chopped fresh herbs, such as basil and parsley
- 1/3 cup shaved asiago cheese
- Cracked black pepper
Instructions
PrintWorking over large bowl, cut zucchini into noodles. In large nonstick skillet, heat 1 Tbs. oil over medium heat. Add pepper; cook, stirring, until softened, 5 min. Add garlic, cook 30 sec. Add zucchini noodles, remaining 1 Tbs. oil and 1/4 tsp. salt; cook, stirring, until heated through, about 2 min.
Remove from heat; stir in mozzarella and herbs. Transfer to serving bowl. Top with asiago and cracked black pepper.
Nutrition
- Calories: 290 kcal
- Fat: 12 gram
- Saturated Fat: 3 gram
- Protein: 29 gram
- Carbohydrate: 21 gram
- Fiber: 1 gram
- Cholesterol: 125 mg
- Sugar: 12 gram
- Sodium: 950 mg
