Spiralized Zucchini Pasta
I have been putting it off as long as I could, but I finally got a spiralizer. I have never been one of those people who enjoy replacing my carbs with veggies and pretending like they were the yummy pasta I know and love… but I really want to start cooking healthier at home so I thought why not give it a try! The spiralizer I got you can find here. It’s pretty small, but the perfect size for me since I’m only cooking for 1 or 2. And, to my surprise, the spiralized zucchini tasted really great (I probably could have eaten it raw)!! I basically made the same tomato sauce I used for my shakshuka, and added the zucchini and kale at the end and topped with shrimp for protein and I loved it! I definitely felt better after eating it than I would have using pasta, and the flavor of the homemade pasta sauce was so rich, this is definitely a new go to meal for me.
In my last post I made shakshuka with some of these awesome vegetables I got through this farm-share program. For all my fellow Houstonians… the farm-share delivers once a week a mixed variety of vegetables available from their crop at Houston Organic Farm. This week I got cabbage, squash, zucchini, eggplant (3 diff. kinds), green beans, arugula, swiss chard, lettuce mix, red onions, and tomatoes, all for the bargain price of under $30 (If you want the info on how to order with them contact me at lizzyw@atastymess.com)! In this post I used the kale, eggplant, onions, and zucchini I got from them!
Ingredients
- olive oil, about 2 tbsp.
- 20 sprigs of thyme, leaves removed and minced
- 4 basil leaves, minced
- 2 small eggplants, cut into 1/4" slices, peelings left on
- 3-4 tbsp. red onion, diced
- 6 garlic cloves, minced
- 6 ripe roma tomatoes, coarsely chopped
- 1 small case of grape tomatoes, about 1 1/2 cups, cut in half
- 4 eggs
- red pepper flakes, to taste
- salt and pepper, to taste
- 1 zucchini, spiralized
- 2-3 cups dino kale, chopped
- 1 lb. shrimp, sauteed
- lemon cajun seasoning, to taste
Instructions
- In a large wok or cast iron pan heat olive oil and add garlic, onion, and eggplant. Saute for about ten minutes on medium heat until the onion begins to turn translucent and the eggplant softens a good bit. Add in the roma and grape tomatoes, fresh herbs, salt, pepper, red pepper flakes, and stir on medium heat. You want to cook down the tomatoes, this takes about 15 minutes until they begin to form a sauce. Add the kale in about ten minutes after the sauce has begun to cook. Test for seasoning and adjust. Once the tomatoes are seasoned well and they have cooked down into a sauce, add in the spiralized zucchini. Stir for another 5 minutes and set aside.
- Season shrimp with salt, pepper, cajun seasoning to taste. In the same pan saute the shrimp for about 2 minutes on each side and place on top of the pasta. Enjoy!
This sounds delicious! I’m also not one to “replace” w/ veggies. I do love spiralized zucchini but I don’t think they actually replace pasta. I’ll be trying this one once our zucchini starts coming in!
I really need to try spiralized zucchini…this looks fabulous
Pinned to try later. Will be good for all those summer zucchini.
Yum, this sounds delicious! I’ve been seeing lots of recipes recently using spiralized veggies, I think you’ve just convinced me to finally get a spiralizer myself!