Zucchini Pasta with Lemon and Herbs Has All the Flavors Of Pasta Without the Carbs. A Quick Lunch or Side Dish That is More Fun Than Another Green Salad.
Zucchini Pasta with Lemon and Herbs
Zucchini Pasta with Lemon and Herbs is the easiest way to bring together two wildly divergent goals: The desire to eat a huge bowl of pasta with the recommendation to increase our intake of fruits and vegetables.
Veggie noodles have become extremely popular to the point that most larger groceries are now offering packages of them precut, but they are simple to make at home. Of course, it is not really pasta. These noodles are made from either zucchini, carrots, butternut squash, peppers or onions. (My opinion is that the onion noodles are probably best used as a garnish). You can pretty much make noodles out of any vegetable, except maybe eggplant (not the right texture.)
We are all hearing these days that plant-based meals are better for us. It doesn’t have to be all or nothing. We love traditional Jewish dishes such as brisket, but it is a good idea to balance those with veggie meals. Even one day a week will help the planet and your health.
This recipe uses regular parmesan cheese which makes it dairy, but our vegan parmesan would be delicious here. A little shake of garlic salt would also work to keep it vegan.
Would this topping work with regular pasta?
Absolutely. The prep is so quick that it will probably be done by the time the pasta water boils.
So how do I make veggie noodles at home?
The quickest way is to use a spiralizing tool. I recommend one that is not hand-held as the countertop ones are easier to use and give better results. If you don’t have one, or don’t want another kitchen gadget (a foreign concept to me but I know you are out there), you can make easy veggie noodles using a box grater. Use the large slots on one side until your veggie is shredded into long pieces. I have also made perfectly fine zucchini noodles using only a sharp knife. Slice the vegetable into the thinnest matchsticks you are able to.
Do I have to peel the hazelnuts?
No, you don’t have to, but the skins are bitter and the taste will be much better if you do. A quick way to skin hazelnuts is to drop them 3 cups of boiling water with 3 tablespoons baking soda added. After 2 minutes, strain out the nuts and plunge them into a bowl of ice water. Roll the cooled nuts in a towel and the skins will slide right off. You can watch Julia Child learn this method on this youtube video. Any leftover peeled nuts can be frozen for the next time you need them.
How do I toast the hazelnuts?
To toast any nut, use a hot skillet. As much as I love walk-away cooking, this is not the place for it. You have to stand there and watch. The moment the nuts go from not-ready-not-ready to burned-beyond recognition happens in a fraction of a second and you have to get them off the heat at exactly the right moment. The flavor of toasted nuts is definitely worth the extra step.
Products and tools used in this recipe:
The Inspiralizer: Official vegetable spiralizer of Inspiralized
OXO Good Grips Box Grater
Microplane 40020 Classic Zester/Grater
Zucchini Pasta with Lemon and Herbs
Zucchini Pasta with Lemon and Herbs Has All the Flavors Of Pasta Without the Carbs. A Quick Lunch or Side Dish That is More Fun Than Another Green Salad.
Ingredients
- 2 pounds zucchini ends trimmed off
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 lemon zested and juiced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil or parsley or a combination
- 1/4 cup hazelnuts skinned, toasted and chopped
- 1/2 cup parmesan cheese
Instructions
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To prepare the zucchini noodles, use the large slots of a box grater, a spiralizer, or cut them into thin strips with a sharp knife.
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Heat olive oil and garlic in a large skillet. Add zucchini and saute for 2-3 minutes. Do not overcook.
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Place zucchini into a serving bowl. Add lemon juice, lemon zest, salt, pepper, fresh herbs, hazelnuts and parmesan cheese. Toss to combine. Serve immediately.
Recipe Notes
This recipe adapted from Nicholle Ferrigno.
Who thought zucchini could taste so good ?!
This was delicious
Loved the hazelnuts
So glad you liked it, Larry. The zucchini is a pleasant surprise!
Where do you get hazelnuts? I didn’t see them in Shoprite’s Kosher section 🙂
And if they are expensive, is there something I can substitute for them?
Hi Caron, Hazelnuts can be hard to find. I got these at a health-food store but have also seen them at Whole Foods. Stock up if you see a sale and keep them in the freezer. You can buy them already skinned, but that is even more expensive and our method for peeling is pretty easy. Feel free to substitute walnuts or pecans.
Thank you for your question! We love hearing from our readers.
Hi Caron,
Yes, hazelnuts can be expensive, especially if they are already skinned. I have found them at Whole Foods and a local organic market in my area. They are also available online. If you see a good price, stock up and freeze what you don’t use. It is also fine to substitute a less expensive nut such as walnuts. Hazelnuts are also known as filberts in case you see them on sale under that name.
Thank you for the question!