Easiest Way to Prepare Tasty Spicy Zucchini Noodle Pasta with Toomatos

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Spicy Zucchini Noodle Pasta with Toomatos. Jump to the Zucchini Noodles Pasta Recipe or watch our quick recipe video showing you how we make This pasta recipe is all about fresh ingredients. Easy Zucchini Noodles Recipe + Healthy Pasta Sauce How to Make Pasta with Zucchini and Tomatoes.

Spicy Zucchini Noodle Pasta with Toomatos The zucchini noodles are paired with halved grape tomatoes and yellow corn sautéed with shallots and garlic. Crumbled goat cheese, softened by the heat of the cooked veggies, adds a tangy creaminess to the dish. Finish off this light and refreshing plate of "pasta" with fresh chopped basil. You can cook Spicy Zucchini Noodle Pasta with Toomatos using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Spicy Zucchini Noodle Pasta with Toomatos

  1. You need 2 of meium zucchini, cut to resemble spaghetti noodles.
  2. You need 2 of slices of bacon.
  3. You need 10 of slices of pepperoni.
  4. It's 1 of small onion, thin sliced.
  5. You need 2 of garlic cloves, minced.
  6. Prepare 12 of grape tomatos.
  7. Prepare 1/2 cup of low sodium chicken broth.
  8. It's 2 tbsp of heavy cream.
  9. You need 1 tsp of lemon juice.
  10. Prepare 1/4 tsp of red pepper flakes.
  11. You need 1/2 tsp of dry italian seasoning blend.
  12. Prepare 1 tsp of hot sauce, such as franks re hot.
  13. Prepare 2 tbsp of fresh chopped parsley.
  14. Prepare 1/4 cup of fresh grated romano cheese.

Light Spicy Zucchini and Tomato Casserole. Zucchini Pasta Noodles with Garlicky Yogurt Sauce. Spicy shrimp with garlic, zucchini noodles (zoodles), tomatoes and a squeeze of lemon - I just inhaled this EASY low-carb, gluten-free In this dish, rather than using pasta, I swapped it for zucchini noodles. My Paderno Spiral Vegetable Slicer is my all time FAVORITE cooking gadget.

Spicy Zucchini Noodle Pasta with Toomatos step by step

  1. In a skillet cook bacon and pepperoni over medium low heat until crisp.Remove and drain on paper towels. Reserve.
  2. Add onion, tomatos and garlic to drippings in pan and soften about 2 minutes.
  3. Add broth, cream, lemon, italian seasoning, red pepper flakes, pepper and salt to taste, and red hot. bring to a boil cook 2 minutes..
  4. Add zucchini noodles and combine with sauce , cook just until zucchini is just tender but still bright green, about 4 minutes. Add romano cheese and parsley and pour out onto platter to serve.Top with crumbled bacon and pepperoni.
  5. I used the vegetable pasta cutter pictured below to make the zucchini noodles but you can also cut them with a knife.

Insert zucchini, twist clockwise, and a spiral of noodles comes out the side. While it requires a little more elbow grease than one of the hand-cranked Their texture is more tender than pasta, with a just a bit of al dente resistance. Tossed with cherry tomatoes, fresh basil and sweet, raw kernels of corn. Zucchini noodles are not better than homemade pasta. Not going to lie but they put up a good fight!