Spaghetti is one of those foods no ones can resist! What is better than diving into a big bowl of pasta?! Nothing, until you realize you just ate 50 grams plus of carbs and you do not feel like doing anything except for taking a nap!
This recipe totally takes care of that post carb crash. What’s the secret ingredient that makes this spaghetti so ridiculously low carb? Zucchini! All you have to do is get your zucchini in small enough noodle like pieces. Ideally, you can use a spiralizer, but if you are without access to one, a peeler works just fine! Your noodles will just be a little thicker.
The cool thing about these noodles, is you can eat A LOT of them. Seriously, so much! If you are a volume eater, like myself, you will definitely appreciate this recipe. It is really easy to make these, too so they are a great substitute to the normal “carby” noodles you might normally buy at the store.
Wheat does not settle well with a lot of people, even those who feel like they are not gluten intolerant. Even though whole wheat is a better option, it is not as good for you (or nearly as low in carbs) as this noodle recipe is!
There are two ways to make these. You can either boil them like normal noodles, or sauté them in a pan. I prefer to sauté them, but it really comes down to personal preference. When you sauté them you can add a little flavor. I like to use olive oil and garlic to really liven them up!
But some might prefer the more bland taste that traditionally comes with spaghetti noodles. You can also use any sauce with this recipe. Normal marinara, Alfredo sauce, etc.
Anything goes here! Just be cautious when choosing a sauce. A lot of store bought ones have a lot of added sugars, and a laundry list of ingredients. Some spiralizers let you choose the size of the blade so you can choose how thick, or not thick, your noodles will turn out. But the vegetable peeler works very well for creating fettucine noodles.
There is no better way to kick those pasta cravings to the curb than with this simple recipe.
2 zucchinis, either peeled into strips or spiralized
1 clove of garlic
1 tablespoon of olive oil or coconut oil
1-2 cups of your favorite spaghetti sauce (preferably homemade and paleo friendly)
1. Spiralize or peel the zucchinis into your desired size.
2. Mince the clove of garlic
3. In a pan on medium heat, add the oil of your choice.
4. Add the minced garlic
5. When the garlic is very fragrant and slightly toasted, add the noodles
6. Wait until the noodles are soft and almost translucent
7. Add your pasta sauce and serve