i’m back from the motherland! i ate all of the pasta, pizza, and bombolone the country had to offer, so i’m taking a breather from carbs for a hot (and i mean hot) minute. that’s where zucchini noodles come in! i don’t discriminate against any type of nood, not even veggie noodles, which may surprise you considering how obsessed i am with eating pasta. i always used to be skeptical of people who used spiralizers and ate vegetable noodles. i mean, if you want noodles just eat hearty, carby noodles, right? the answer is nope! this is one of those rare times i will admit to being wrong (i’m a leo, what can i say – i’m stubborn!), cause vegetable noodles are actually the shit! bless up to kitchen stuff plus for sending me their spiralizer and showing me the light.
as skeptical as i was in the beginning, it turns out that i’m madly in love with this thing. it’s super simple to use and easy to clean (aka dishwasher friendly). it also has these great little suction cups on the bottom that anchor it to your counter so you’re not fussing and cursing at it for slipping around (it’s the little things that bring me joy, really). it comes with two different sized blades, depending on what kind of veggie you want to cut or what you want to use the veggies for, and the the blades are sharp enough that you can have a beautiful mountain of noodles in hardly anytime with very little effort. i can’t wait to make sweet potato noodles in green curry, carrot noodles for slaw, and radish or potato chips. i’m so excited at the possibilities!
i’m thinking that this rare time i want to enjoy a healthier noodle fix may become more of a permanent weekday thing, especially this recipe for zucchini noodles. they’re cooked gently with crispy pancetta, parmesan cheese and black pepper, and because of zucchini’s gentle taste, the noodle is the perfect vehicle for the creamy, decadent sauce that forms and coats them. my mouth is literally watering as i type this!
it’s time to join me on the spiralizer bandwagon guys – i promise you won’t regret being a sheep this one time. luckily, i’m giving one away – head over to my instagram to find out the details on how to win so you can make the recipe below too!
zucchini noodles + pancetta & parmesan
4-5 green and yellow zucchinis, washed and ends trimmed
25 grams pancetta, cut into cubes
1 garlic clove, minced
1 shallot, minced
1/3 cup finely grated parmesan cheese
big pinch black pepper
chopped parsley for garnish
using your spiralizer, spiralize zucchinis into long noodles. place in a colander over a bowl and toss with about 1/2 teaspoon or so of salt. let rest for 30 minutes. this will draw out some of the moisture from the zucchinis.
heat some olive oil in a large pan over medium heat, and add the pancetta. fry until crispy and the whites of the fat have disappeared. add garlic and shallots, and cook until soft and fragrant.
while the garlic and shallot is cooking, squeeze the remaining moisture out of the noodles with a paper towel, then add to the pan. cook over medium heat for about 3-5 minutes, until noodles are getting crisp-tender. add the cheese and black pepper and cook for another minute or so more, until cheese melts and coats the noodles.
remove from heat and place in bowls, sprinkling parsley over top. enjoy!