Creamy Spaghetti and Zoodles
- Women`s Corner
- September 30, 2022
Why choose between zucchini noodles and pasta when you can have both?
Ingredients:
- 8 oz. whole-grain spaghetti
- Kosher salt and pepper
- 1/3 c. half-and-half
- 1 clove garlic, smashed
- 1/3 c. sprig rosemary
- 1/3 c. freshly grated Parmesan cheese, plus more for serving
- 2 tbsp. olive oil
- 1 lb. pre-cut zoodles (spiralized zucchini)
- 1 tsp. finely grated lemon zest
- 5 c. baby spinach
Read More: Sweet Potato Breakfast Hash
Method: Cook the pasta as label directs, reserving 1/2 cup cooking liquid before draining. Meanwhile, in a microwave safe measuring cup, heat the half-and-half with the garlic and rosemary until hot, about 1 minute. Let sit for 5 minutes then discard the garlic and rosemary. Stir in the Parmesan and 1/2 teaspoon freshly ground black pepper.
During the last 5 minutes of the pasta cooking, heat the oil in a large nonstick skillet over medium heat. Add the spiralized zucchini and cook, tossing gently until just tender, about 2 minutes. Season with 1/4 teaspoon each salt and pepper then fold in the spinach, cooked pasta and sauce and some reserved cooking liquid if mixture seems dry. Serve with additional Parmesan, if desired.
Nutritional information (per serving): About 345 cals, 13 g protein, 49 g carbs, 13 g fat (3 g sat), 8 g fiber, 295 mg sodium.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
