Zoodles will never replace pasta. BUT, they have become pretty mainstream in the gluten-free world and one can understand why. They have the quality of being mild-tasting, easy to digest, low in calories – if you’re into that – and they are brilliant at soaking up sauce, your favorite oil, cheese or whatever topping that tickles your fancy.
Here I just keep it really simple by using high quality extra virgin olive oil, freshly grated parmesan and unusually good fried capers.
Serves 2 as main
Ingredients
- 4 medium zucchinis, spiralized
- 1 tsp salt
- 2 cloves garlic, smashed and chopped finely
- 1/3 cup extra-virgin olive oil (or more, depending on taste)
- 1/4 cup capers
- 1 tsp lemon zest
- 1/3 cup grated parmesan (or more, depending on taste)
- Freshly ground pepper
Instructions
- Place zoodles in a large saucepan, over low/medium heat, sprinkle them with salt and toss with a wooden spoon for a minute or until they start “sweating” / releasing some of their water
- Add 2 tbsp olive oil and garlic. Continue tossing for another 2 minutes or until they turn bright green – they should be “al dente”. Take the zoodles out of the pan and into a colander over the sink. Let them sit until you prepare the rest.
- Turn up the heat of the saucepan and add 3 tbsp of olive oil. When it starts smoking slightly add the capers, tossing them about the pan for a minute.
- Lower the heat to medium, add the lemon zest, the zoodles and the remaining olive oil. Toss lightly for a minute and serve immediately generously sprinkled with parmesan and freshly ground pepper.
