Summer zucchini pasta

I was inspired by a New York Times summer pasta recipe that I got in my inbox a few weeks ago. Instead of just making the zucchini one ingredient in the pasta dish, I made it the main component to replace the pasta and make this recipe low-carb.

Zoodles are a fan favorite for the low-carb community and for those watching their waistline. I never understood the hype around them because they are NOT a pasta replacement, however, if you just look at them as simply a vegetable, which they are, then you won’t be mad lol

Don’t worry, this dish is so simple that you could even make it with your kids in the kitchen! It takes no time to come together, especially if you buy the zoodles already pre-packaged from the produce section. When I tell you those little packages come in so clutch, I absolutely love them. I’m never too good for a shortcut in the kitchen.

My favorite part of the summer zucchini “pasta” is the creamy ricotta and parmesan sauce. It’s rich and creamy but also surprisingly light. The zoodles literally soak the sauce right up and it’s incredibly delicious. Finishing off the dish with a hint of fresh basil is also a game-changer.

This summer zucchini “pasta” is a fun side dish that can be taken up a notch with your favorite protein like grilled shrimp, salmon, or chicken.

Not only is this summer “pasta” delicious but it’s so quick and easy to pull together for your friends and family. If you have to bring something to the bbq think about bringing this yummy side dish. I feel like bbq’s just never have enough side dishes that are vegetable-based. Be the superstar and bring this!

If you make this dish be sure to tag me at @asiliglamcooks on Instagram so that I can re-post.

Summer zucchini pasta

My favorite part of the summer zucchini "pasta" is the creamy ricotta and parmesan sauce. It's rich and creamy but also surprisingly light. The zoodles literally soak the sauce right up and it's incredibly delicious.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 2 cups of fresh zoodles (zucchini and squash combined) don't use frozen zoodles, too much water is retained
  • 1/2 cup of parmesan cheese
  • 1/2 cup of ricotta cheese
  • 1/2 a small white onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh basil, chopped
  • Pinch of red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Squeze of fresh lemon juice
  • salt and pepper to taste

Instructions

  • In a medium skillet, on medium high heat add olive oil and butter
  • Once butter is melted sauté onions until translucent and fragrant, about 2 minutes
  • Add garlic to the onions and allow it to sauté for a minute
  • To the pan add fresh basil and zoodles and give it a good toss
  • Add red pepper flakes, salt and pepper and lemon juice
  • When zoodles begin to soften after a couple minutes add parmesan cheese and ricotta
  • Stir with tongs until well combined, about 2 minutes
  • Turn off heat, top with more fresh basil and red pepper flakes and serve hot

Notes

Zucchini and yellow squash release a ton of water so move quickly and ensure the cheese does not get watered down. Maintain medium heat throughout the cooking process. Also, don’t let this dish sit too long.

P.S. check out my last post here.

Leave a Reply

Your email address will not be published.

Recipe Rating