This gluten free “pasta” dish is simplicity on a plate. Zucchini noodles aglio e olio is quick to prep and even quicker to put together. Enough to fill you as an entree but also makes a rockstar side to the protein of your choice.
Yields 2 servings
Ingredients:
- Zucchini, 6-7 pcs, spiralized
- Heirloom tomato, 2 pcs, julienne
- Red onion, ¼ pc, julienne
- Basil, a few sprigs, chiffonade
- Grana Padano Cheese, 4 tbsp, grated
- Garlic oil, 4 tbsp
- Red chili flakes, 1 tsp
- Extra virgin olive oil, drizzle for garnish
What you’ll need:
- Knife and cutting board
- Spiralizer
- Cheese grater
- Large bottom pot
- Tongs
- Colander
- Wooden or s/s spoon
What to do:
Clean all the vegetables. Use a spiralizer to turn the zucchini into zucchini noodles. Set them onto a paper towel lined sheet tray, in single layers, to absorb the moisture. Cut the onion and tomato. Destem the basil and chiffonade. Grate the cheese.
Pick a large bottom pot to be used as the one pot stop for blanching the noodles and finishing the pasta. Fill the pot with salted water and bring to a boil. When blanching the zucchini noodles it is best not to overcook them. They should still have a bite. Submerge in the water for up to 60 seconds then remove them and place in a colander. Discard the water.
Place the pot back over medium high heat to heat up the garlic oil. Add the onion, tomato and chilli flakes and cook a few minutes until the veg is soft. Toss in the zucchini noodles and stir to coat. Season everything with salt and pepper to taste.
Take off the heat and add the basil and freshly grated cheese. Feel free to garnish with some extra virgin olive oil.