Add the drained vegetables, drained pasta, butter and cheese to the garlic infused oil and gently toss. Before draining, carefully dip a mug into the pot to reserve some of the starchy cooking water. If using frozen peas, add to pasta water 90 seconds before the end. Add pasta and cook according to package directions. Rinse vegetable pan, fill with fresh salted water and bring to the boil. In between cooking the vegetables, dice the tomatoes and add them to the garlic/red pepper oil and cook over a medium heat with a generous pinch of salt and pepper.ĥ. Set each vegetable aside to drain on paper towels.Ĥ. As the vegetables are almost done, scoop them out into a colander to drain and run cold water over them (or use an ice bath) to stop the cooking process. The exact times will depend on the size/thickness/age of the vegetables. Blanch the vegetables in batches, cooking until they’re almost done (don’t overcook, they’ll finish cooking in the sauce at the end). Bring a large pan of salted water to the boil. Crush or finely mince/slice the garlic and add to the olive oil with the red pepper flakes, 1/4 tsp salt and a few twists of fresh black pepper, continue to cook over a low heat.ģ.
In a large pan (must be able to hold all vegetable and pasta), gently warm the olive oil.Ģ. Optional to serve: a few halved cherry tomatoes, radish slices, chopped fresh herbs such as basil, flat leaf parsley, chivesġ. ~3 oz Parmigiano Reggiano (parmesan cheese) ~ 24 asparagus stalks (1-2 bundles depending on how much you like asparagus)Ĥ zucchini (spiralized or cut into thin noodles)ġ tsp red pepper flakes (more or less according to your heat tolerance!)
I would eat maybe 5-6 asparagus stalks so buy 20-24 depending on the thickness. When figuring out the amount of vegetables you need, guestimate how much one person would eat and then multiply by four e.g. Combine pasta, veggies and oil with a knob of butter, a generous handful of grated cheese and a splash of reserved pasta water and lemon juice to bring it all together. Blanch vegetables until they’re a few minutes away from being done, cool rapidly. Not pictured – frozen peas (because I couldn’t find any fresh English peas) and green beans (forgot to take them out of the fridge for the picture but you’ll see them being cooked below!)Ĭliffnotes (full recipe below): Gently heat garlic and red pepper flakes in olive oil. With my haul of fresh asparagus, green beans, broccolini and of course, zucchini I decided to steal the idea of blanching the vegetables but skip the cream for a garlic and red pepper flake infused olive oil. You still get to enjoy a little pasta (60 million Italians can’t be wrong…) with the added bonus of vegetables, more fibre, less carbs.īack in the 70/80’s there was a controversial (chefs hated it, diners loved it) dish known as pasta primavera that combined pasta with vegetables and a bunch of cream and pasta. When zoodles and real spaghetti join forces it’s a win-win. That said, I’m not averse to using zoodles alongside pasta. pretending you’re eating a bowl of spaghetti carbonara or fettucini alfredo. I’m all for healthy eating but why not just say you’re eating a bowl of zucchini vs. But here’s the thing, unless you have absolutely no taste buds, there’s no way you’ll eat a bowl of zoodles and think “Mmmm, pasta”. To make zoodles, you simply run zucchini through a spiralizer to produce vegetable noodles shaped like spaghetti. Does that make them coodles? Coodles don’t sounds as cute as zoodles amiright? Or courgette noodles if you’re from the UK.
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