Zucchini Pasta

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With the hot summer weather, I find that I don’t crave heavy meals, like pasta as much. However, I can still enjoy my favourite pasta dishes by using a great pasta alternative that is much lighter: zucchini noodles, aka zoodles!

Zoodles are also great way to get more veggies into your diet because after you smother them in all your delicious toppings, you can’t even tell that they aren’t real noodles! So if you have a picky eater in your family, test out some zoodles to sneak some extra nutrients in πŸ™‚

You can make zoodles different ways. I use a spiralizer to get these thin, long noodles. I’ve seen lot of healthy foodies use these big, bulky spiralizers, but if you’re just making a small amount (2-3 servings) like I normally do, I think a cheaper and smaller hand held spiralizer, like the Gefu, works perfectly. You can also use a cheese grater, but then you will have much shorter pieces of pasta.

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INGREDIENTS

  • 2 zucchinis
  • 1 avocado
  • 1-2 cups roasted curry chickpeas (recipe)
  • horseradish (to taste)
  • 1 tbsp coconut oil

DIRECTIONS

  1. Wash zucchinis, leave the skin on. Spiralize the zucchinis into noodles.
  2. Noodles can either be eaten raw, or lightly sauteed in coconut oil. If cooking, warm the coconut oil on a skillet on medium heat. Add noodles and cook for up to 2 minutes, tossing often.
  3. Top noodles with sliced avocado, curry roasted chickpeas, horseradish (i used beet horseradish), and anything else your heart desires!

Enjoy!

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