I’m assuming you have heard of zoodles, aka zucchini noodles. It’s a craze! And I do understand it. Because we all want to eat pasta, but we are afraid to eat pasta. Now to be totally honest, It is fine to eat pasta about once per month or so, as long as you eat whole wheat pasta, with a healthy sauce (that means not a cream sauce) and in the appropriate portion. The appropriate portion translates to about 1 cup of noodles–and that translates to “torture”. Enter zoodles, or any type of veggie noodles, which allow us to feel like we can eat pasta guilt-free!

You can make your own zoodles by purchasing a tool called a spiralizer. You can also buy ready-made zoodles from the produce section of some grocery stores. I tried Veggie Noodle Company brand. The zucchini variety was crisp, fresh and convenient.  Other varieties include beet, butternut squash and sweet potato.


Here’s a simple, delicious way to prepare zoodles/zucchini noodles:

-Chop up 4 cloves of fresh garlic and 1 large shallot.

-Sauté in extra virgin olive oil for about 10 minutes until brown.

-Sprinkle with crushed red pepper and salt.

-Add the zoodles and cook for about 15 minutes.

-Top with freshly grated parmesan cheese and freshly ground black pepper.

A delicious and satisfying pasta alternative!

My daughter, who is in grad school, happened to make zoodles the same night. She prepared hers with tomato sauce and sun-dried tomatoes and topped them with goat cheese, which she said gave the dish a nice, creamy texture.

Enjoy veggie noodles as a side dish with dinner, a main dish when tossed with grilled chicken or shrimp, or a delicious lunch. Choose any of the veggie noodle options and benefit from a healthy dose of vitamins, minerals and fiber, without the carb overload of pasta!

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