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This recipe is a healthier version of linguine with garlic butter sauce.  By substituting zucchini noodles for the linguine, it is a perfect way for those with celiac disease, gluten intolerance or general wheat sensitivity to enjoy fine “pasta.”

I also believe zucchini noodles are much healthier than wheat noodles too.  It’s also a great way to get people like me to eat more vegetables.

Zoodles
Zucchini noodles in a spiralizer. Click photo to license as a stock photo

Zoodles with Garlic Butter Sauce Ingredients:

  • 6 zucchini, spiralized with a spiralizer
  • 8 oz. sliced mushrooms
  • 1/2 diced onion
  • 1 clove minced garic
  • 2 tablespoons grated parmesan cheese
  • salt and pepper to taste
  • Garlic Parmesan Butter Sauce – See the Garlic Parmesan Butter Sauce Recipe

Directions:

  • Sautee onions, garlic, mushrooms and zoodles about 5 minutes until tender
  • Sprinkle on salt and pepper to taste
  • Pour on enough garlic parmesan sauce to cover zoodles well
  • Simmer a few minutes to allow flavors to blend
  • Serve, sprinkle on a bit more parmesan cheese if desired

This was one of the first recipes I tried using zucchini noodles instead of pasta and I found that they make a very good substitute for pastas.  The flavor is such that it isn’t a “jarring” difference or texture.

Zucchini pasta
A plate of zucchini noodles cooked in garlic butter sauce. Click to license as a stock photo.

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