Who's feeling inspiralized...
I am in love with Italian food. Unfortunately, those carbs don't love me or my BG's back. Rather than sulk, I improvise. First came caulipizza, now comes zoodles *translation: zucchini noodles. This was just as satisfying as a plate of noodles (like actually), especially once all of the toppings were added- I mixed in grilled chicken, grated parm, roasted broccoli & marinara. After all, the secret's really in the sauce. Yes, I learned that from Steph Curry.
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4 medium zucchini (spiralized)- I bought mine pre-made from Whole Foods, since I don’t own a cool spiralizer
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic (3 to 4 cloves)
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
Marinara Sauce (1/2 cup per plate)
2 pieces of grilled chicken , sliced or diced
1 large stalk of broccoli, roasted
½ cup grated parm
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Add olive oil, garlic, & the red pepper flakes to large skillet on medium heat. Once oil begins to bubble, add zoodles.
Toss zoodles with pasta tongs and cook until al dente — (somewhat wilted, but still crunchy; this took me ~5 to 7 minutes)
Note: Do not let the noodles cook any longer or else they will become mushy.
Once cooked, transfer zoodles to a bowl and blot excess oil off with paper towel.
Heat up Marinara sauce on stove top (Check those labels for sugar! My favorite brand is Rao’s, but if you’re feeling fancy make your own)
Place zoodles on plate and top with marinara sauce & whatever else inspiralizes you- I added chicken, grated parm & roasted broccoli. Enjoy!!