Zucchini & Spaghetti

This delicious and quick recipe combines the flavors of zucchini and spaghetti in a healthy and gluten-free dish. It's perfect for a weeknight meal when you're short on time but still want something satisfying

 Ingredients

1 package (1 pound) gluten-free brown rice spaghetti

6 zucchinis, spiralized (spiralized means cut into long, thin ribbons)

2 cloves garlic, minced

1 tablespoon olive oil

+Salt

+Pepper

Fresh parsley or cilantro, for garnish (optional)

Additional olive oil, for garnish (optional)

 Directions

Cook the gluten-free brown rice spaghetti according to package directions. Drain and set aside.

While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and saute for about 1 minute, until fragrant, be careful not to burn the garlic.

Add the spiralized zucchini to the pan with salt and pepper. Toss and saute for 2-3 minutes, or until the zucchini is slightly tender-crisp.

Add the cooked pasta to the pan and toss to combine.

Serve immediately garnished with fresh parsley or cilantro and a drizzle of additional olive oil, if desired.

Notes

If you don't have a spiralizer, you can make zucchini noodles with a julienne peeler or by cutting the zucchini into thin ribbons with a knife.

You can also use regular spaghetti instead of gluten-free brown rice spaghetti.

To add protein, you can stir in tempeh or tofu before serving.

Feel free to experiment with different herbs and spices to customize the flavor to your liking.