Remember that horrific gift my husband gave me a few years ago?
Turns out, it isn’t so horrific after all.
Once I was able to forgive him for buying me a kitchen gadget, dusted it off and embraced this wonder that I’ve had in my cupboard for far too long, I’ve become slightly obsessed. Okay, a lot a bit obsessed. I’m such a horrible wife and person for putting my husband through that angry moment, bleh.
So I’m making it up to him by noodling everything in our house. I’d like to say this one took the cake but I feel like I have so many things left to noodle that I can’t quite speak yet. But I have to say this is seriously delicious and may have satisfied my inner noodle craving.
Sautéed mushrooms, garlic and sun-dried tomatoes finished with chopped spinach, plump and juicy cherry tomatoes a touch of marinara and just a dash (or two) of cayenne to bring the heat. All stirred within these curly, twirly, light amazing zoodles.
The inspiration comes from Noodle’s and Company. You know it’s like a fast-food chain of noodle land. This was also my previous ‘health’ days in which I haven’t visited in some time but this was the dish I remember. Penne Rosa, coming at you with a few variations but same great flavor. Yes, I remember the name from many moons ago. That stuff happens when I’m a crazy foodie. No judging please.
The sad reality while the hubs and I used to live, eat and breathe noodles we haven’t had any in a long…long…long time. Now that I write that, it is probably the very reason for the gift. It was a last-ditch effort to bring noodles back to life. What is even worse, our children didn’t know what noodles were.
Don’t worry, I was just as taken back as you were. I’ve sheltered them from glorious food. Noodles, you guys my oldest daughter has lived four entire years without a noodle. How did this happen? Oh yes, her crazy mom happened.
So needless to say these crazy long strands of zucchini noodles were an amazing hit. The hubs and I pulled a little lady and the tramp, just kidding but the idea was mentioned until I realized that our children (aka the unruly employees) could take that way too far and who knows what kind of mess we would have after that.
So we slurped and twirled these amazing noodles until our little hearts content.
And now I want them everyday.
Oh wait, I eat them everyday. I call it my salad…because technically in my head a salad is a bowl full of vegetables and that is just this. Yet it seems so naughty. That is why the rebel inside of me loves it.
A bowl full of
noodles zoodles, in my belly, daily is how I am doing vegetables (cough… salads) these days. What would you mix with your zoodles for the perfect combination? Let me know in the comments below so I can give it a whirl…no pun intended.
Gosh, I’m so weird….
- 3 small zucchini, noodled'
- 2 Tbsp olive oil
- 1 (16 ounce) package sliced mushrooms
- 1 tsp garlic
- ¼ cup chopped sun-dried tomatoes
- ½ cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1-2 cups marinara sauce - depending on how saucy you like it
- ¼- 1/2 tsp cayenne pepper, depending on how spicy you like it
- salt & pepper
- fresh basil, chopped
- parmesan cheese (optional)
- Wash and trim the ends off of the zucchini.
- Using a spiralizer or another gadget, make noodles.
- Sprinkle with salt and let sit on a towel (10-15 minutes) to release moisture.
- Meanwhile, heat a large, deep skillet over medium heat and add olive oil.
- Once hot add in garlic and saute 1-2 minutes until fragrant.
- Add in mushrooms and continue cooking until tender. Once mushrooms are almost cooked, add in chopped sun-dried tomatoes and cook an additional 4-5 minutes.
- Add in spinach and cherry tomatoes and cook until both have wilted a little.
- Stir in marinara, cayenne, salt & pepper and add the zoodles.
- Mix well, heat through and serve.
- Garnish with fresh basil and parmesan cheese.