Welcome back to QCK!
Today’s recipe is a really delicious, fresh and light recipe that you can make in under 30 minutes! It’s gluten and dairy free and if you omit the prosciutto, it’s also vegan.
Zoodles are great for those days when you’re in the mood for pasta but you don’t want all the carbs/gluten/ whatever it might be. They have this perfect texture that’s not exactly that of a noodle but it’s similar enough that you don’t miss the pasta at all. Plus no stomach ache/bloating/over full feeling afterwards.
As far as eating in quarantine goes, I love this recipe because it’s stress free for your mind and body. What I mean is that beyond the fact that it takes almost no effort (I’m saying this as a person who purchased the zoodles “pre-zoodled”), it’s also full of vitamins from all the veggies, it’s dairy free, gluten free and guilt free. You can easily make this recipe vegan. But most importantly, it’s easy for your body to digest.
I don’t think we realize how much our digestion effects our overall well being. It’s no secret that gut health and mental health go hand in hand, so taking care of your digestive system by eating easy to digest foods and a good amount of fruits and vegetables is one of the best things you can do. Especially in this crazy world we live in, not just during this pandemic, but beyond it as well.
I love this recipe for the warmer months because we all know that produce is better when it’s from your own garden. Or maybe a friends if you don’t have garden space, like myself. But all the main aspects of this recipe can be grown in your own garden. Zucchini, cherry tomato, garlic and basil. Which are also some of the best flavors of summer.
Substitutions and Add On’s
- If you’re not into zoodles, you can of course use regular noodles. As for as other vegetable noodles go (I’ve seen beet and butternut squash) this recipe can work, but the flavors here are specifically tailored to work with zucchini.
- If you don’t have cherry tomatoes, just dice up whatever tomato you have laying around.
- If you don’t have prociutto, you can use bacon or even just a tablespoon of butter.
- If you want some extra flavor you can add diced yellow onion, sweet corn, or your favorite sweet pepper.
- Dried basil works fine if you don’t have fresh.
- If you want some cheese, mozerella, parmesan or pecorino are all really great options.
- Balsamic vinegar is a great drizzle if you want a little extra something.
- If you’re looking for extra protien, add shrimp or chicken. I prefer shrimp.
Tips and Tricks
- Add garlic to the pan just before you add the zoodles so it doesn’t burn.
- Add basil at the end, off the heat so it doesn’t die in the heat.
- If you’re adding cheese, add it at the end with the basil so you don’t get a burnt cheesy mess in your pan. It’s not fun to clean that up… trust me.
|Prep: 5 Min||Cook: 15 Min||Difficulty: Easy||Servings: 2|
- 2 Slices Prosciutto, cut into thin strips
- 2 Tbsp Olive Oil
- 10-12 Cherry Tomatos, sliced in half
- 2 Cloves Garlic, minced
- 1 tsp Red Pepper Flakes
- 1 (12 oz) package of Zoodles
- 2 Basil Leaves, thinly sliced
- Salt and Pepper to taste
- In a medium sauté pan over medium heat, add oil and prosciutto. Cook until prosciutto begins to crisp, 1-2 minutes.
- Add cherry tomatoes and sear until they being to break down. 2-3 minutes.
- Add garlic and red pepper flake and cook until fragrant, 1-2 minutes.
- Add zoodles and cook until soft all the way through, 5-7 minutes. Stir and toss occasionally.
- Remove from heat and top with fresh basil.
- Season to taste.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!