I love pasta, I really do. But these days I’m trying to add more vegetables and fruits to my diet to help raise my vibration and help me to feel great! So I’ve turned to making zoodles more often than using traditional pasta. What are zoodles? They are noodles made from zucchini!
I have a special spiralizer that helps to create these lovely noodles and now I really do choose these far more often. I really love the taste and the texture is great too. And they don’t aggravate my reflux like other types of pasta often do. That is a huge bonus for me!
I’ve been experimenting to create different ways to use these noodles besides just topping them with marinara sauce. So I went ahead and created this garlic butter zoodle recipe and it was so tasty that I’ve been making it fairly regularly!
It’s a fantastic side dish, very easy to make (can you say only 5 ingredients?) I do use freshly diced tomatoes for this dish. I’ve found that it’s best to add them in about 5 or 10 minutes before cooking has finished. This will help to keep them from getting mushy!
This simple recipe is naturally gluten and grain free…perfect for those who are avoiding grains and gluten!
- 2 tbsp butter
- 1 large (or 2 medium or 3 small), zucchini
- 3-4 cloves of garlic
- 1/2 tsp sea salt
- 1 Roma tomato, diced
- In a skillet, melt the butter
- Add garlic
- Spiralize the zucchini and add zoodles to skillet
- Saute for 15 minutes or until tender.
- Once the zucchini is starting to get tender, add tomatoes and heat through.
- Add salt and serve.