Combine spaghetti with zucchini noodles for a seamless pasta dish that is rich and light at the same time
1 lb. spaghetti, regular or GF
extra-virgin olive oil
3 cloves of garlic, thinly sliced
2 large zucchini, turned into zoodles (approx 2 cups)
pinch of kosher salt
Fresh cracked black pepper
red pepper flakes
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus a bit more for the plated dish
For those of you using regular spaghetti:
1. To start, find a pot that is wide enough to hold the spaghetti without breaking it, and deep enough to hold 4-6 cups of water. Add a glug of oil to the warm pan with your sliced garlic.
2. Make sure the heat is on medium and cook the garlic until golden brown. When done, remove and set aside.
3. Place the pasta in the same pot and cover with enough water so that the noodles are fully submerged. I used 4.5 cups of water. Salt the water generously, turn the heat up to high, and stir constantly for about 6 minutes.
4. At this point, the pasta should be almost al dente. Add the zoodles, stir them so they are also covered with hot water, and put the lid on.
5. Cook for 2 minutes, until the zoodles have barely softened. It is very important that you don't walk away from the pot or let the pasta overcook. Remember that it will continue to soten once you drain the water and create your sauce.
6. Once the zoodles are soft, pour out the water by holding the lid over the pot, reserving just about half a cup in the pasta. If this method seems dangerous/challenging for you, feel free to reserve 1/2 cup of the pasta water using a ladle, and then drain the pasta/zoodles in a colander before returning everything to the pot.
7. Once everyone is back in the pot, turn the heat to medium-high. Add toasted garlic, 1 tbs of extra-virgin olive oil plus 1/3 cup parmesan cheese, along with reserved water if you used the colander method. Toss quickly, ensuring that every oodle of noodle and zoodle is covered in sauce, cheese, and garlic.
8. Immediately serve pasta. Top with freshly cracked pepper, chili flakes, and extra parmyyyy 🙂
For those of you using GF pasta:
Follow steps 1-5 above. My GF pasta took 7 minutes to soften, at which point I added the zoodles and cooked for another 2 minutes.
6. Pour the pasta/zoodles out into a colander and rinse with cold water. Because GF pasta releases a lot of starch and flavor into the water, I prefer not to use it for the sauce.
7. Add pasta/zoodles back to your pan. Turn the heat to medium-high.
8. Add reserved garlic, 1/3 cup warm water, 2 tbs extra-virgin olive oil, and 1/3 cup parmesan. Toss quickly with tongs to ensure that everything becomes well mixed and coated. Your pasta should be forming a nice, silky sauce with the water. If it's too wet, give it another minute over the heat. You can also add more cheese ICE (in case of emergency.)
9. Serve immediately. Top each portion with freshly cracked pepper, chili flakes, and extra cheese! Enjoy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: zoodles, noodles, zucchini noodles, spaghetti, spaghetti with zucchini