I recently started experimenting with some old-favorite pasta dishes, replacing the pasta with zucchini noodles. I discovered something wonderful: as long as I let the zucchini sit with some sea salt to pull out the bitter flavor and toss it quickly at the end of the recipe, it makes for a fantastic substitute.
I pulled out my spiralizer for this recipe – it’s a very helpful asset in my kitchen. I can “noodle” all sorts of squash and root vegetables and create quick weeknight dinners. I was a little hesitant to put so many flavors together, but I have to tell you – even after three days in a row, I was wishing for more!