Gluten, Schmuten: Zucchini is the New Linguine!

zucchinipasta_NerdsAndNomsense-FEATURED

If you’re anything like me, you hate to boil pasta. If you’re anything like me, you also only have one large pot and have to first cook the pasta, and then the sauce (grrr). If you’re anything like the gluten-free people in my life, you get violently ill when you have pasta. Fear not, GFFs! While spiralizing vegetables isn’t a new concept, the popularity of zucchini noodles (or “zoodles” as they’re called) is more of a recent (and amazing) offering.

Imagine turning a boring old zucchini into healthy, almost always perfectly al dente, sauce-adhering pasta upon which to convey a fantastic bolognese sauce.

*****

The imagining is over, my friends. I give unto you Zoodles Bolognese!

 

What You’ll Need:

For the ‘pasta’:

2 medium zucchinis, washed and spiralized (I cut them about every foot so they don’t get too long)

Oh…you’ll also need one of these (a spiralizer):

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For the sauce:

  • 1 lb ground beef (or turkey, pork, soy crumbles, etc)
  • 1-2 tbsp coconut oil (or any healthy high-temp oil)
  • 3-4 cloves of garlic (more or less to taste), minced or sliced
  • 1 medium-to-large Vidalia onion, sliced (or you can use yellow)
  • 2 medium sized carrots, peeled and chopped
  • 3/4 cup red wine
  • 1 28oz can of crushed tomatoes
  • Sliced button or baby bella mushrooms (I use a whole carton)
  • Salt and pepper (to taste)
  • Crushed red pepper (optional)

 

Directions:

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In a large pan or pot, heat 1-2 tablespoons of oil, brown the ground meat, and spoon onto paper toweling (leave the leftover juices in the pan).

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Saute the garlic, onions, and carrots until the onions are translucent.

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Add the mushrooms (and salt and pepper) and saute until they start to soften and sprinkle in some crushed red pepper for a little kick.

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Then add the wine and bring to a boil (for about 5 minutes, or until it reduces a bit).

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Add the browned meat back in and warm through.

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Then add the crushed tomatoes, a little more salt and pepper, and bring to a boil.

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I like to use the empty tomato can as a way to hold my cookin’ spoon.

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Continue to boil until it reduces a bit.

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Add in the zucchini linguine cook for about 5-8 minutes.

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Serve on a plate and enjoy!

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