Tomato Garlic Zoodles

I feel like I should start this off by saying that my parents own a family-style Italian restaurant, where each dish starts with a pound of pasta; and that my older brother married into an Italian family. So pasta, is in my blood. Or at least, very close by. Tomato garlic zoodles have become my new go-to meal.

I am OBSESSED with vegetables; in my version of the food pyramid, they get the entire bottom section. They are the foundation of my diet, and as a result, I feel like my body works like a champ, I am happy, I sleep great, and I don’t crash during the day. Long story short: Zoodles.

What exactly are zoodles? Zoodles are a recent trend where you cut zucchini into noodles. I’m sure you’ve heard of this, or seen it, and if you haven’t tried it yet, you must! Buying the necessary tools are completely worth it, and relatively inexpensive.

There are several tools that accomplish this, I have two: a hand-held one that is reminiscent of a pencil sharpener, and a Spiralizer. The Spiralizer is quite possibly my new favorite kitchen toy, it inspired this post, and my past three meals. It is a plastic, table-top tool that suctions onto your work surface, with options for various blades for different sizes of noodles. You crank a handle, similar to rolling out pasta in a pasta maker. You can use many kinds of veggies and fruits, which means you will likely be seeing more posts similar to this one in the future as I experiment!

This recipe makes enough for two dinner-sized portions of tomato garlic zoodles, or four side portions. Adding a cup of cooked pasta is nice because it lends a little bulk and extra chew, however if you want to keep it really light, this recipe is still awesome without it. I topped mine with two poached eggs, but feel free to use the protein of your choice!

Tomato Garlic Zoodles

3 Zucchini
2 Tomatoes
3 Cloves of Garlic
1 T. Basil- I used lightly dried
1 Cup Gluten Free Pasta- cooked
3 T. Olive Oil
1 t. Seasoned Rice Wine Vinegar
1 t. Balsamic Vinegar
½ t. Garlic Powder
½ t. Onion Powder
½ t. Freshly Ground Pepper
Salt to taste

Begin by making your pasta, if using. Wash and Spiralize the zucchini and toss in a large fry pan over medium high heat, with two tablespoons or so of olive oil. Chop the tomatoes and set aside in a small bowl with the vinegars and one tablespoon of olive oil and basil. Mince the garlic. Add half to the zucchini, making sure to stir frequently. Add the other half to the tomato mixture and stir. As the zucchini zoodles begin to brown, add in the spices. Toss in the pasta and the tomato mixture and stir well. Top with poached eggs, protein of your choice, or enjoy on it’s own!

Buon appetito!