*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
Have you tried replacing your regular spaghetti noodles with zoodles (zucchini noodles)? This is probably the best kept paleo secret out there. I was never really a fan of zucchini, but I was desperate for something that resembled pasta and the store bought gluten free noddles kinda suck. I had seen a bunch of stuff on pinterest about making zucchini noodles and decided to give it a try. I was blown away by how much my family and I LOVED them. The kids actually ate something green, liked it and asked for seconds. Are you kidding me? I totally won at parenting that day!
We have now added zoodles to our weekly rotation and enjoy trying to find new ways to eat them. Serving them with spaghetti sauce in classic spaghetti style is always a hit, but I like to press my luck and experiment a bit. Some are hits and some are misses, but it’s fun to be in the kitchen experimenting and getting my kids to try new things.
One of my successes was this simple recipe for Parmesan Garlic Noodles. It’s so simple that it’s almost embarrassing, but I’m going to share it with you anyway 🙂
First, let’s talk about actually making the noodles. The first time I did this, I used a julienne peeler, it worked okay, but it was hard to use all the zucchini that way and I felt like I was wasting a lot of food. Next I tried a fancy spiralizer. It made great zoodles, but wasn’t very user friendly and a pain to clean. Now I use a Veggetti. I know it sounds really dirty and I can’t help but giggle every time I say it, but this thing is the bomb when it comes to zoodleing (that’s a word, right?). I picked mine up on Amazon for about 12 bucks. Totally worth every penny.
On to the recipe!