Tasty Thursday: Zucchini Noodles

I know, you know.  But pasta is a great quick meal, inexpensive, can help clean out whatever veggies are about to turn, and most important, you can cook however much you need.  You don't have to cook an entire pound at once.

My newest favorite, and mostly because the season is opening up, are zucchini noodles.  That is, zucchini or even gray squash that are cut into shoe string noodles.  I realize that not everyone is a gadget nut (good on you!) and creating noodles with a spiral cutter would require a purchase, which is anti savings, but guess what?  You can do it with just a knife or a vegetable peeler depending on which shape you want your noodles.

I used about one zucchini per me.  

Whether you are using the spiral cutter for angel hair:

or ribbons:

Or if you are using a peeler for fetteccini

Or a knife for 'macaroni' 

Zucchini noodles will hold your sauce, add fiber to your diet, and for the gluten free eaters out there, make one less thing that leaves you out of the fun!

One small zucchini is enough for me.  It makes just over a cup of "pasta".  I bought three this week at my local natural foods store at $0.88 per lb.  The three cost me $0.75, which works out to $0.25 per serving.

Using the fettuccini style, made from the peeled ribbons made with a potato peeler:

There are some who discard the skin peelings, but I love the color they add.  Of course, make sure they are well washed before peeling:

Set a pot of water to boil.  Since there's no gluten it's not necessary to fire up the pasta pot.  A sauce pan works well when cooking enough for one!  

Once the water comes to a rolling boil, salt the water and add the noodles.

After about 2 minutes the noodles will brighten and will be ready to drain.  

Drain the noodles and place the cooked noodles in a bowl.

If I was able to find Pomi crushed tomatoes on sale, or fresh tomatoes, I would make my simple tomato sauce with olive oil, garlic, tomatoes, and lemon zest.  But summer is still a bit away.  

I LOVE Costco's pesto sauce.  I use it on so many things, but best of all, it makes a quick sauce coming out of winter months when homemade pesto is gone.  A bottle costs about $8 but this bottle has lasted me 4 months.  A little goes a long way.

I stir in a tablespoon and add a handful of cashews on top.  

Enjoy!

TIP:  Buy fruits and veggies in their season.  They will cost less and taste better!