How To Make Zucchini Pasta

How to Make Zucchini Noodles

Create zucchini noodles in a variety of forms by following these instructions. You may use them to make pasta salad, lasagna, and other dishes that are more nutritious while also being simple and enjoyable. Although spiralized zucchini noodles are readily available at most grocery stores these days, they taste so much better when they are freshly cut. Curlylong vegetarian noodles may appear to be a natural pasta alternative, but believe me when I say that these fresh, bright veggie noodles are capable of much more than simply substituting for spaghetti!

It may appear difficult to create them at home, but with the correct equipment (spoiler alert: a spiralizer is not always required!

In addition, creating your own zucchini noodles is less expensive than purchasing them from a shop, and it’s entertaining to turn a vegetable into your favorite pasta shapes.

How to Make Zucchini Noodles

Zucchini noodles come in a variety of forms and sizes and are simple to create. My objective for this article is to demonstrate how to build a variety of noodle forms using a range of various kitchen items. I hope you enjoy it. My 5 favorite forms of zucchini noodles are outlined here, along with the advantages and disadvantages of each approach, the tools you’ll need, and the brands I’ve had the best luck with in the kitchen.

1. Make Curly “Spaghetti” Zucchini Noodles using a Spiralizer.

Countertop spiralizers and the KitchenAid Spiralizer Attachment are two types of spiralizers that I’ve used in my professional career. Out of all of the countertop spiralizers I’ve tried, the Inspiralizer (seen above) has been my favorite so far. It is secured to the counter with a clamp, so it will not move while you are working. It’s also simple to clean, and because it’s compact, it’s also simple to pack away. Curly noodles may be made using the KitchenAid Spiralizer Attachment as well. Though more expensive, if you wish to make sweet potato or butternut squash noodles, this is the finest option since it will easily cut through these difficult veggies without having you to exert excessive arm force.

2. Make “Angel Hair” Zucchini Noodles using a Julienne peeler.

Although julienned noodles are thinner and more straight than spiralized noodles, they have the same flavor as spiralized noodles! This is a great alternative because julienne peelers are small and can be stored in almost any drawer. They are also reasonably priced! I experimented with three different varieties in order to determine which one would be the most suitable for you (this one,this one, andthis one). Because it’s only $7, I’ve chosen thisOXO Good Gripsone above the others because it works wonderfully.

Because it is a more laborious procedure than spiralizing, it takes a bit longer to complete. In addition, in my experience, the peeling blades become dull with use. I update my julienne peeler once or twice a year, depending on how much I use it and how often.

3. Make “Fettucine” Zucchini Noodles using a Mandoline and a knife.

My favorite thing about having anandolineon hand is that it allows me to cut veggies like radishes, cucumbers, and cabbage into paper-thin slices. But you can also use one to create zucchini noodles! Cut zucchini planks into fettuccine-sized strips with a mandoline, and then cut those planks into fettuccine-sized strips using a sharp knife. If you choose to follow this way, please, please, please exercise caution. When using a mandoline, it is quite simple to cut oneself. The Benriner Mandoline is one of my favorites since it is compact and simple to store.

4. Make “Pappardelle” Zucchini Noodles using a regular vegetable peeler.

This method is my favorite because it does not necessitate the use of a gimmicky device. I prefer to use smaller squash for this recipe, peeling them vertically into thin strips before dicing them. You’ll finish up with a delicious batch of pappardelle-sized noodles! My favorite peelers are theOXO Peeler (seen above) and theKuhn Rikon Peeler.

5. Make Lasagna Zucchini “Noodles” with a sharp chef’s knife.

… Because lasagna noodles are also considered to be noodles! Slice your zucchini vertically into thin planks with a sharp knife, then stack them into your next lasagna in lieu of the pasta using a sharp knife.

How to Cook Zucchini Noodles

In order to make any of the first four varieties of zucchini noodles, there are two methods I choose to use (or don’t use) to cook them:

Don’t! We want our conventional pasta to have a good al dente bite to it, and the same is true when it comes to cooking zoodles! If you pour a warm sauce over the noodles, it will gently heat them through, eliminating the need for additional cooking. A simple pan sauté that takes only a few minutes. It is important to note that when I create zoodle dishes that also involve sautéed vegetables, I always make sure that I finish cooking the zoodles shortly before serving. In a small skillet over medium heat, I gently mix them with the other vegetables and/or sauce for about a minute, just until they’re warmed through. Cooking them for any longer will result in them becoming soft and watery.

Don’t! We want our conventional pasta to have a good al dente bite to it, and the same is true when it comes to cooking zoodles. Serving the noodles with a warm sauce will gradually heat them through, eliminating the need for additional cooking. Pan sauté done in a jiffy! It is important to note that when I create zoodle dishes that also include sautéed vegetables, I always make sure that I finish cooking the zoodles immediately before I serve the dish. On a medium heat, I gently mix them with the other vegetables and/or sauce for about a minute, just until they’re warmed through.

Looking for zucchini noodles recipes?

Try any of the following:

The recipes on page 177 of LoveLemons Every Day include: Golden Turmeric Noodle Miso Soup, Creamy Vegan Pasta Salad, Zucchini Lasagna, Broccoli Pasta Salad, Spiralized Vegetable Noodle Soup, Spiralized DaikonZucchini Noodle Bowl, Zucchini Noodle Puttanesca, Zucchini Noodle Puttanesca, Zucchini Noodle Puttanesca, and

Still want more ideas for cooking zucchini noodles?

You may use them in place of part or all of the conventional noodles in the following recipes:

Steamed Sesame Soba Noodles, Creamy Pasta Pomodoro, Pesto Pasta, Herb-Garlic Mushroom Pasta, Sweet Potato Noodles with Garlic-Kale, Spahgetti Bolognese, and Avocado Noodles Recipes include Lemon Zest Spaghetti, Lemon Broccoli Pasta, Sesame Orange Noodle Bowl, Sweet Sesame Tahini Noodles, No-Noodle Sweet Potato Lasagna, and Sesame Orange Noodle Bowl.

For a simpler version, mix them in olive oil and lemon juice with fresh herbs and Parmigiano-Reggiano. Season with salt and pepper to taste, and serve immediately.

Waste Not, Want Not

Upon completion of your zoodle project, you will most likely have some leftover parts left over. There’s no need to throw them out! Make hummus, smoothies, creamed zucchini soup, or the “ricotta” filling for this lasagna dish with whatever additional zucchini scraps you have left after blending it. Combine with afrittata or create zucchini pesto (see recipe on page 275 of The LoveLemons Cookbook) to serve with grilled chicken or fish. Looking for more zucchini recipes? Take a look at this page, which has 35 of my personal favorites.

Crispy Roasted Chickpeas, Lemon Herb Couscous, Herbed Farro (farro), Quinoa, Cauliflower Rice (rice), Lentils, Spaghetti Squash, Crispy Baked Tofu (tofu crisped in the oven).

Preparation time: 14 minutes Cooking Time: 1 minute 15 minutes is the whole time allotted.

Serves2 Find out how to create zucchini noodles in a variety of forms and sizes!

Depending on the sort of noodle you choose, you may make it by following the directions for each choice listed below. Using a countertop spiralizer, make curly “spaghetti” noodles as follows: Clamp the spiralizer to the surface of your counter. Remove the zucchini’s tip and place it between the blade and the teeth of the spiralizer to prevent it from falling through. To make the noodles, turn the handle to the right. Using a julienne peeler, create straight “angel hair” noodles as follows: All you have to do is hold the zucchini in one hand while pulling the julienne peeler across the zucchini to create strips. Using a mandoline and a knife, make “fettucine” noodles as follows: Using a mandoline, slice thin zucchini planks into fettuccine-sized strips, and then cut those strips into fettuccine-sized strips
Using a standard vegetable peeler, make the following “pappardelle” noodles: Simply peel tiny pieces of zucchini using a peeler to save time. Serve the zucchini noodles uncooked with a warm sauce to complete the meal (the heat of the sauce will gently cook the noodles without making them mushy). Alternatively, heat a pan over medium heat, coat with olive oil, add the noodles, and cook for 1 minute, or until the noodles are barely warm. Serve with chosen sauces and toppings after removing from the oven.

How to Make and Cook Zucchini Noodles – Everything You Need to Know!

Zucchini noodles (also known as ” zoodles “) are a gluten-free alternative to traditional pasta made from zucchini. Today, I’m going to show you how to make zucchini noodles using a spiralizer, julienne peeler, and mandoline, among other tools. Besides that, I’ve got various ideas on how to cook zucchini noodles precisely (so that they don’t get mushy), and I’m sharing some of my favorite “go-to” zucchini noodle recipes with you. Just because you’ve made the decision to avoid wheat-based spaghetti doesn’t mean you have to completely abandon pasta.

Let me introduce you to zucchini noodles, which are thin noodles made from zucchini.
However, if you’re new to the world of zoodles, you might feel a little overwhelmed by the sheer number of possibilities available.
What is the best way to prepare them?
I absolutely get what you’re saying.
As a result, I’ve put together the definitive guide to zucchini noodles for your reading pleasure today.

The Ultimate Guide to Zucchini Noodles

The following are the most popular ways for preparing and cooking zucchini noodles, in no particular order. I’ve arranged them in the following order: preferred to least favorite. You’ll also discover a video showing you how I use each gadget if you continue to read down – so be sure to watch that as well! Finally, towards the very end of this post, I’ve included some of my finest suggestions, as well as some of my favorite zucchini noodle dishes. So let’s get started!

How to Make Zucchini Noodles

Spiralizer from Paderno World Cuisine, which is by far and away my favorite kitchen gadget. It makes curls of your favorite veggies in a matter of seconds, literally. It’s the quickest tool in the group, and it needs the least amount of strength or effort to operate (with suction cup feet to keep it in place). Simply chop the ends of a zucchini and set it next to the blade of a food processor, and spin. A spiral slice of zucchini will be completed in less than 8 seconds. Now, I understand that these reviews are for zucchini noodles, but bear in mind that you may want to chop up other vegetables as well.

With the easy-to-change blades on this spiralizer, you can make your favorite carrot spaghetti, curly sweet potato fries, or apple chips.

PROS: Requires minimal effort and strength, is the quickest, is fairly priced, is durable, and comes with a variety of blades and slicing choices. CONS: The disadvantage is that it will take up more storage space than other solutions.

2. With a Julienne Peeler

What’s nice about using an ajulienne peeler is that you’re almost certainly already using one in your kitchen. Win! A julienne peeler is commonly used in conjunction with a vegetable peeler to save time. One side is julienned, while the other is sliced thinly. Those thick, flat pieces of zucchini pasta are ideal for when you want something quick and easy. The fact that a julienne peeler is compact is the single most important advantage. It will most likely be kept in your utensil drawer because it takes up very little room in your kitchen.

Then you just pull the strands apart with your fingertips to complete the process.

The advantages are that it is inexpensive and simple to store.

3. With a Mandoline

I honestly debated whether or not to include the mandoline2 on my wish list (since I like it so much), but the julienne peeler won out on the basis of size. Having owned this mandoline for some years, it has seen much use in my home kitchen. Because it works faster than a peeler, the mandoline may produce julienne noodles that are somewhat thicker than those produced by a peeler. On a mandoline, the blades are extremely sharp, therefore always use the plastic holder or a cut-resistant glove when working with them.

In order to make the best flat zucchini pasta, use a mandoline, which allows you to alter the thickness.

Now that we’ve established that this is a tie for two, PROS: Slicing is simple and quick (thanks to the sharp blade), and the output is uniform in terms of size and width.

4. With the KitchenAid Spiralizer

If you own a KitchenAid stand mixer, you’re probably aware of the several accessories that can be purchased for it. Despite the fact that these attachments are not inexpensive, they are automated since they are connected to the power hub on the front of the mixer. As you may have predicted, the KitchenAid is equipped with a spiralizer attachment. This spiralizer from Kitchenaid comes in a convenient storage box (albeit it is fairly large) and has the most blade variations, with a total of 7 blades (including a peeler).

The fact that this tool is automated also means that it has a predetermined width, which should be taken into mind.

If you currently own a KitchenAid and enjoy utilizing accessories, this is a fantastic alternative for you to consider.

The fact that it is the only automatic spiralizer, that it offers the most blade selections, and that it comes with a peeler are all advantages.

It has a set width and requires the greatest storage space, but I discovered that I could still spiralize a zucchini faster by hand with the Paderno Spiralizer than I could with the Xylophone Spiralizer.

5. With a Handheld Spiralizer

The hand-held spiralizer is the newest kid on the block, and it offers the answer to curly noodles in a little package. It makes zucchini noodles that are the most comparable to those produced by the Paderno Spiralizer, however they are flatter and not as uniform in size. I was really hoping to fall in love with this small device, but with so many other alternatives on the market, I had to put it at the bottom of the list. If you’re spiralizing a large number of zucchini, your wrist may grow uncomfortable from all the twisting, and it may be difficult to maintain the zucchini slices straight when spiralizing.

Sure, it’s inexpensive, but you get what you pay for every once and again.

The disadvantages are that the noodles are variable, that it demands strength and wrist force, and that it lacks the adaptability of the other methods.

Learn How to Make Zucchini Noodles

I’ll demonstrate several different methods to prepare zucchini noodles in the video below. While I like to use my spiralizer, you are free to use whichever method you choose!

How to Cook Zucchini Noodles

You’ve successfully made zucchini noodles, which is a great accomplishment! It’s clear that the key question now is what to do with them. And you might be wondering, “How do I prepare them?”. However, the question you should be asking yourself is “how do I heat them up?” Because you really don’t want to deal with the hassle of making zucchini noodles. At the very least, not too much. Zucchini are composed primarily of water (95 percent) (yes, 95 percent ). Because of this, if you cook them for an extra minute or two, you may wind up with a soggy, mushy mass of watery noodles.

In order to avoid overcooking your zoodles, keep in mind that your goal is just to heat them up rather than to “cook.” In the beginning, I was a complete and utter failure.

Here’s how it’s done.

1. Eat Zucchini Noodles Raw

What is the most effective method of obtaining the crispiest, most al dente noodles? Keep them as uncooked as possible. That’s right, there will be no cooking at all. Spiralize the vegetables, then combine them with your preferred additions and serve. Apart from the fact that raw noodles are the fastest and most convenient approach, the noodles are equally good cold as they are warm. Consider a raw cucumber: you don’t have to boil it in order to consume it, do you? Zucchini noodles served cold are no exception.

It is also possible to reheat the noodles if your zucchini is at room temperature by just combining them with a spicy sauce such as Bolognese sauce.

So you’ve prepared a meal without using a stove or oven. Isn’t that the finest of all possible worlds? And it’s for this reason that “raw” is always my preferred “cooking” method.

2. How to Microwave Zucchini Noodles

The microwave is unbeatable when it comes to cooking zucchini noodles quickly, which is why it is my second favorite way of cooking zucchini noodles. Simply place all of your noodles in a microwave-safe dish and cook for one minute. Simple. Depending on how many noodles you have, you may need to cook them for a longer period of time; nevertheless, I recommend cooking them in 30-second intervals to avoid overcooking. Once you’ve done that, divide the noodles among serving dishes and drizzle with your favorite sauce.

3. How to Sauté Zucchini Noodles

In the event that you are already cooking on the burner, sautéing your noodles may be the most convenient option. Simply heat one tablespoon of olive oil or avocado oil in a skillet over medium heat for 1-2 minutes. In the case of zucchini pasta with lemon garlic shrimp– or anything similar– this is an excellent preparation technique to use. However, whether I’m serving the noodles with a bolognese sauce or another sauce, I prefer not to have the extra oil on the noodles.

4. How to Boil Zucchini Noodles

Initially, this was the way I relied on the most when preparing zucchini noodles for my family. It’s really simple to prepare zucchini noodles: boil a pot of water, add the zucchini noodles, and cook for one minute. Essentially, it’s the same as cooking frozen vegetables on a burner. And after your noodles are done cooking, rinse them in a strainer and serve them immediately. If you want them to be completely dry before serving, wipe them with a paper towel before doing so.

5. How to Bake Zucchini Noodles

Baking zucchini noodles is the method I use the least often since it is the most time-consuming and labor-intensive to accomplish. For a while, I was under the impression that the noodles would be crispier and more spaghetti-like, but the difference is insignificant. I greatly prefer any of the other techniques, despite the fact that they require more time and effort. You may try it out if you want to. Preheat your oven to 200 degrees Fahrenheit. Place the noodles on a baking sheet that has been lined with a paper towel and spread them out evenly.

The sea salt aids in the removal of moisture, while the paper towel absorbs the excess moisture.

Allow 15-20 minutes of cooking time before removing the noodles from the oven and carefully pressing them between two sheets of paper towel to drain out any excess water.

The Best Zucchini Noodles Recipes

Zucchini Noodles with Chicken, Spinach, and Parmesan
Zucchini Noodle Spaghetti Bolognese
Mexican Chicken Zucchini Noodles
Zucchini Noodle Caprese
Zucchini Pasta with Lemon Garlic Shrimp
Carrot and Zucchini Pasta with Avocado Cucumber Sauce
Zucchin

Zucchini Noodles TipsTricks

A few tips and tactics that I’ve picked up over the course of several years of creating, eating, and cooking zucchini noodles are as follows: The following are some pointers to get you started:

Use my favorite spiralizer to make your noodles, and you’ll finish up with really long strands of pasta. Simple use of kitchen scissors to snip through some of the strands can make serving your visitors much easier. Prepare your zoodles ahead of time to make serving easier! This is by far the most time-saving suggestion. Using a paper towel, line a large plastic or glass storage container and add your spiralized zucchini noodles. Refrigerate for at least an hour before serving. They’ll keep their freshness for around two to three days. Larger zucchini are simpler to spiralize and will result in more noodles per batch of zucchini. Plan on one medium zucchini per person when it comes to serving sizes. Is it better to peel the zucchini or leave it unpeeled? I don’t peel the zucchini before spiralizing because I enjoy the extra green color it adds to my dish as well as the additional nutrients it provides, such as dietary fiber. Don’t forget to make zucchini ribbons and spiralize a variety of other vegetables, such as carrots, squash, eggplant, potato, beets, and parsnips. Get imaginative
And, last but not least, keep in mind that, in addition to zucchini noodles, there are a plethora of other veggies that may be spiralized. Check out my Spiralizer Beginner’s Guide, which includes the ten veggies that I spiralize the most often. Additionally, the newVegetable Sheet Cutter will allow you to broaden your veggie dish range. It’s just incredible

Easy Garlic Parmesan Zucchini Noodles (Zoodles)

Learn how to create and cook zucchini noodles, sometimes known as “zoodles,” in the most delicious way possible! This dish for garlic parmesan zucchini noodles is simple to make and really tasty. It’s also low-carb and keto-friendly, and it only only four ingredients to make it. It’s important to watch the video above to get the whole zucchini noodle technique.

1 tablespoon olive oil
2 minced garlic cloves
2 medium zucchini
2 tablespoons parmesan, grated
Salt and pepper to taste

Prepare your spiralizer by slicing the ends off the zucchini and placing them in the machine. Spiralize the zucchini and you’ll have zucchini noodles. In a large skillet, heat the oil over medium heat until shimmering. Add the garlic and cook for 30 seconds until fragrant. The zucchini noodles should be heated for one minute, just to warm them thoroughly, before being removed from the heat
Sprinkle over the grated parmesan and season with salt and pepper before tossing them one more time in the pan and serving them immediately

Remember to go over all of the remarks and suggestions in the blog article linked above. You’ll quickly become a master in the preparation of zucchini noodles as well.

119 calories, 7 grams of carbohydrates, 4 grams of protein, 8 grams of fat, 1 gram of saturated fat, 3 milligrams of cholesterol Salt (96mg), potassium (511mg), fiber ( 1 g), sugar ( 4 g), vitamin A (430IU), vitamin C (36.1mg), calcium (96mg), and iron (0.7mg). ©Downshiftology. The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

@downshiftology should be tagged, and the hashtag downshiftology should be used. Published originally in December 2015, this piece has since been revised in June 2017 and today to include updated material as well as new images and a video.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

Zucchini noodles prepared my way are my fave! Find out how to prepare our 20-minute zucchini noodles pasta dish with garlic, tomatoes, basil, and parmesan cheese by watching the video below! Low-carb, keto-adaptable, and vegetarian-adaptable options are available! To go to the recipe for Zucchini Noodles Pasta, click here.

Guilt-Free, 20 Minute Zucchini Pasta

We are head over heels in love with this simple dish. Fresh zucchini, tomatoes, basil, parmesan, and plenty of garlic are included in this dish. What’s the best part? It just takes around 20 minutes to put together. Despite the fact that it is minimal in calories and carbohydrates, it is high in flavor! This dish is really simple and quick to prepare. It’s also highly adaptive. We really enjoy it with 100% zucchini noodles (essentially, spaghetti made from zucchini), but it’s also delicious with a combination of genuine spaghetti or pasta and zucchini noodles.

The zucchini should be crisp, and the tomatoes should have a nice flavor.

San Marzano tomatoes in cans are a favorite of ours, as are the alternatives from Muir Glen.

How to Make Zucchini Noodles With and Without a Spiralizer

Zucchini noodles are strands of zucchini that are shaped like spaghetti. You may make them in a number of different ways. How to manufacture them is as follows: Using a spiralizer to produce zucchini noodles is the quickest and most convenient method. They can whip out a batch of long, curly noodles in minutes. This is a fantastic tool to have in your cooking arsenal. We were able to get ours for less than $30 on Amazon. There are a multitude of brands and pricing ranges to select from while shopping online.

If you don’t have a spiralizer, that is not an issue!
You could already have one of these in your kitchen gadget drawer if you’re looking for anything around $10.
A regular vegetable peeler may also be used to create broad noodles, which is an alternative method.
Some Safeway shops carry these, as well as Whole Foods, Trader Joe’s, and a few other grocery stores.

Our Best Tips for Cooking Zoodles So That They Are Delicious and Not Soggy

It is possible to cook zucchini noodles in the same way as spaghetti. There are several methods to prepare them. Listed below are the instructions for making them. When making zucchini noodles, a spiralizer is the quickest and most convenient method. Long, curly noodles are made in minutes by using this method. This is an excellent addition to any kitchen. For less than $30, we were able to get our hands on one. Brands and pricing ranges are available in a variety of sizes and shapes. There are also spiralizer attachments available for several food processors these days.

If you like, you may also use a julienne vegetable peeler to cut the vegetables into strips.

In addition to making noodles, most mandoline slicers may also be used to cut vegetables.

According to your local supermarket, you may even be able to purchase spiralized zucchini that has already been spiralized. You can find them in Whole Foods, Trader Joe’s, and even some Safeway shops, according to my observations. The noodles are ready to be cooked as soon as they are received.

It is not necessary to peel the zucchini. Peeled zucchini noodles are mushy and lack texture due to the lack of crispness. Furthermore, it adds a step, and we need supper on the table as soon as possible
Thus, do not salt the zucchini ahead of time or while it is cooking in the pan. The zucchini is drained of its water by the salt. When it is cooked, it will become less crispy as a result of this. Because salt enhances the flavor of foods, we prefer to season the sauce rather than the zucchini
Avoid overcooking the zucchini. The noodles should be cooked until they are firm to the bite (just like pasta). This implies that they will appear wilted but will still have a crunch to them

Because zucchini has a propensity to get watery when cooked, we make every effort to eliminate this tendency as much as we can in our recipe. Despite this, there will still be some water at the bottom of the serving bowl when you remove it from the oven. This is acceptable to us. The liquid blends well with the tomato, garlic, cheese, and olive oil, resulting in a flavorful dish. By the way, if you’re searching for other ways to make use of zucchini, check out our recipe for parmesan basil zucchini chips for some inspiration.

What Our Readers Are Saying

You may not believe that our recipe will help you make beautiful zucchini noodles pasta at home, but have a look at what our readers have to say about the recipe. More reviews may be found in the area below the article. “Wow! It’s very excellent. “This dish is at the top of everyone’s favorite recipes.” – Pam”I was pleasantly pleased by how wonderful this tasted! “I followed the recipe to the letter, and the results were excellent.” – Marissa adverbial adverbial adverbial adverb “Oh. My. Goodness!

What a fantastic approach to expose the family to disguised good eating while still indulging in delicious flavors that are the epitome of summer.

More Veggie Recipes

This recipe for Easy Mediterranean Zucchini Pasta Salad is created with cucumber, tomatoes, and feta cheese. (Another zoodles dish.) If you don’t want to use zucchini, you can substitute sweet potatoes and make our 25-Minute Sweet Potato Noodles with a creamy dairy-free avocado sauce. This recipe for Roasted Veggie Tacos is filled with spice-roasted veggies and black beans to add a little protein to the mix. This Quick and Easy Vegetable Spaghetti tastes so fantastic, you won’t even notice that it’s packed with healthy vegetables. This Parmesan Lemon Baked Spaghetti Squash with butter cooked chicken, parmesan, and fresh lemon is one of my favorite dishes. You might also try our Garlic Butter Sauteed Zucchini if you have any zucchini remaining. It is both quick and tasty.

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta

This simple zucchini pasta dish has us completely smitten. Fresh zucchini, tomatoes, basil, parmesan, and plenty of garlic are included in this dish. Furthermore, it just takes 20 minutes to prepare. Make this dish entirely with zucchini noodles, or substitute half of the zucchini for ordinary spaghetti for a heartier supper option. It is possible to make these noodles without using parmesan cheese. Substitute your favorite vegetarian-friendly cheese or nutritional yeast in place of the regular cheese.

Watch Us Make the Recipe

4 medium zucchini (about) (about 2 pounds) 3 tblsp. extra virgin olive oil (optional) 1 tablespoon minced garlic, if desired (3 to 4 cloves) Depending on how hot you want your pasta, 1/4 to 1/2 teaspoon crushed red pepper flakes can be used. a medium-sized tomato, diced (see note) (about 12 ounces) In addition to the 1/2 cup of grated parmesan cheese, serve with more cheese (see notes for options). basil leaves (about 1 cup, torn into bits) 1 teaspoon cornstarch (optional) cold water (about 2 tablespoons) season with salt to taste

Directions

Prepare the noodles and the zucchini by trimming and spiralizing it (see notes below for how to do this without a spiralizer). Extra-long noodles should be cut so that they are roughly the same length as spaghetti. In a large, deep pan, heat the olive oil, garlic, and red pepper flakes over medium heat until the garlic is fragrant. Turn the heat down to medium. When the oil begins to bubble around the garlic, add the zucchini noodles and cook until the zucchini noodles are tender. 5 to 7 minutes, or until the noodles are al dente (wilted but still have a crunch), tossing the noodles with tongs halfway through the cooking time. Allowing the noodles to simmer for any longer than necessary can result in them becoming mushy. Continue to tossing while they cook to ensure that all of the zucchini noodles have a chance to reach the bottom of the skillet. Combine the tomatoes, basil, and parmesan cheese in a large mixing bowl. Cook for one minute at a time. Then use tongs to transfer the noodles, tomatoes, and basil to a serving dish to finish off. Continue to cook with the liquid in the skillet.

To finish, bring the liquid that has remained in the skillet to a low heat. In a small basin, mix together the cornstarch and cold water until smooth, then stir into the boiling liquid. Cook, whisking constantly, until the liquid thickens to the consistency of a sauce, about 1 minute. Season the sauce with salt after tasting it. Distribute the sauce over the vegetables (zucchini, tomatoes, and basil). Finish by sprinkling more parmesan cheese over top and serving immediately

Adam and Joanne’s Tips

Without a Spiralizer, here’s how to make zucchini noodles: Noodles may be made in a variety of ways, including with a spiralizer. You may use a mandoline or a julienne vegetable peeler to make the juliennes. A normal vegetable peeler may also be used to create broad noodles or ribbons of vegetable noodle. Don’t be shocked if liquid gathers at the bottom of the serving dish after the pasta has been allowed to settle for a while. This is acceptable to us. When the liquid is combined with the tomato, garlic, cheese and olive oil it creates a delectable dish. Due to the fact that it can be manufactured with rennet, parmesan cheese may not be considered vegetarian. Substitute any vegetarian-friendly hard cheese or nutritional yeast in place of the feta. When using nutritional yeast, adjust the amount according to your preferences. Initially, I’d use 2 teaspoons and work my way up from there
Nutritional Information: The nutritional information presented here is a best-guess approximation. To determine estimated values, we used the USDA database as a source of information. We made the assumption that half a teaspoon of salt would suffice.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: The serving size is one-fourth of the dish and has 197 calories and 13 grams of protein.

10% of total calories come from fat. 10% of total calories come from carbohydrate.12% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.7% of total calories come from fat.

Low-Carb Zucchini Pasta

Just for the concept, I give it five stars. However, because zucchini does not have a lot of taste on its own, it is necessary to season it – basic garlic comes to mind, though I used Penzey’s Fox Point Seasoning, which is a mild seasoning that is ideal for veggies. Because I had leftover chicken broth from another meal, I substituted it for the water, which I think added a little flavor while also making use of something I already had on hand. Please note that the cooking time of 5-7 minutes will vary depending on how thick your zucchini slices are sliced.

Most helpful critical review

I made my zoodles with the help of a sprializer. I typically make a variant of this with adding minced garlic, which I heat on high to achieve a fast sauté. It is delicious. There is no need to add water because the zucchini will release water on its own. As stated, it causes zucchini to become a little wet. It’s a fantastic concept, but I’ll continue with my tried-and-true approach. More information can be found at

There are 188 5star ratings, 54 four-star ratings, 11 three-star ratings, three two-star ratings, and one one-star rating.

Served with a sprinkle of parmesan cheese on top of the zucchini.
You may dress it up with your favorite sauce or leave it simple for a quick side dish to serve with dinner.
It worked well!
My family and I will be preparing this again, and I can’t wait to experiment with other sauces.
I’ve tested it both as written and in my own version.
In my version, I sautéed the onion and garlic in the oil before adding the zucchini, and then sprinkled on the Italian spices as it was finishing up.
I used my favorite spaghetti sauce and topped it with a little parmesan cheese.

I’ll definitely be making this again and again and again!

I typically make a variant of this with adding minced garlic, which I heat on high to achieve a fast sauté.

There is no need to add water because the zucchini will release water on its own.

It’s a fantastic concept, but I’ll continue with my tried-and-true approach.

I purchased a julienne tool and was able to create a fantastic alternative for pasta very immediately.

I made some chicken in olive oil with garlic and it turned out to be an incredible low-calorie, low-fat supper.

I had six small/medium zucchinis, so I prepared a large pan of “Zoodles” for four people out of what I had.

The spouse stated that it had a more Italian flavor than conventional spaghetti.

Read MoreI prefer to refer to these as zoodles.

I just seasoned the zoodles and fried them till soft in olive oil flavoured with garlic until they were cooked through.

Check.

Allows your sauce or any other ingredients to show through – checked.

Thank you, DinnerMomma, for creating such a simple and delicious concept dinner.

Zucchini Noodles

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Zucchini noodles are a great low-carb alternative to traditional pasta noodles. Make dinnertime a bit more nutritious by including one of these three cooking methods. Without a doubt, zucchini is the most adaptable vegetable available. It may be used in a variety of different meals! My favorite part is how it morphs into pizza crust, lasagna, and gratin!

Easy Zucchini Noodles Recipe

Zucchini noodles are the most delicious pasta substitute available. Inexpensive, gluten-free, and low in carbohydrates, zucchini noodles, often known as “zoodles,” can fulfill a pasta desire without compromising on nutritional value or taste. This is in comparison to a typical serving of spaghetti, which typically has around 200 calories. With zucchini noodles, the same amount of food is just 30 calories. You could wonder if it tastes as nice as you remember it tasting. And the answer is, of course, yes!

It’s like the vegetable equivalent of the chameleon!
So whether you want to top your zoodles with alfredo, spaghetti sauce, or pesto, the end result will be fantastic!
In this post, I’ll teach you three quick and simple ways to prepare zucchini noodles at home.
When you boil zucchini noodles, they become quite soft.
A broth or a stew with this sort of zucchini noodles is the finest way to enjoy them.
This is the most frequent method of cooking noodles, and it is also the quickest and most straightforward!
Finally, you may eat your zucchini noodles uncooked if you like.
Whatever method you use to create your zoodles, I am confident that you will like them just as much as standard pasta!

Ingredients to Have On Hand for Cooking Zoodles

Simple zucchini noodles may be made using the components listed below. They are, without a doubt, the best blank canvas. For a delicious texture boost, use them with your favorite spaghetti sauce or toss them into a stir fry with meat and vegetables.

Zucchini: For this dish, I use medium-sized zucchini, which are available at most grocery stores. Large zucchini are more seedy and have a greater water content than smaller zucchini. This can sometimes result in mushy zoodles
However, it is rare. Salt and pepper: I like to season the dish with salt and pepper to taste to give it a little kick to start. Using olive oil while sauteing zucchini noodles will ensure that they cook evenly and correctly every time.

Using a Spiralizer

One of my favorite culinary gadgets is my spiralizer, which I use on a regular basis. It provides you with perfectly long and curly strips of veggies with little effort on your part!

Make sure your zucchini is clean on the outside and that it is free of dirt. It is entirely up to you whether or not to leave the zucchini skin on, but I prefer to do so for a splash of color and the additional health advantages it provides! Zucchini skin contains cartenoids, which help to strengthen your immune system while also improving your vision. Remove the zucchini’s bottom and stem by cutting them off at the base. Insert the blade of our spiralizer into the end of your zucchini. Make careful to position your zucchini in such a way that you can get the longest possible slices
Attach the opposite end of your spiralizer to the base. Once securely in position, twist the handle to generate a large number of zoodles.

Other veggies such as eggplant, squash, and carrots may also be spiralized with your spiralizer.

Take note: I prefer to use a variety of vegetable noodles to make pasta salads, which I like to serve cold. The mix of colors and textures is quite appealing to me.

Tips and Tricks for Making Zucchini Noodles

It’s quite simple to prepare a delicious zucchini noodle meal! Make use of these ideas and tactics to achieve a flawless outcome every time. This is the ideal nutritious meal for the entire family!

If you don’t have a spiralizer, you may simply produce zoodles with a Julienne Peeler, which is another typical kitchen equipment. To make the noodles, use your peeler to cut long slices and then carefully pull them apart until you get the thickness you wish. Using a paper towel, blot your zucchini noodles dry before adding sauces or pan-frying them
This is necessary due to the high water content of zucchini
Prevent overcooking by following the following guidelines: When frying your zoodles in a skillet, simply cook them for a couple of minutes at a time. The longer the zucchini is cooked, the more water it will release. As a result, the longer you cook your zoodles, the more likely it is that you will wind up with mushy noodles
Nonetheless, Heavy Sauces: When cooking zucchini noodle dishes, use heavy sauces to keep the dish from becoming too heavy. Using a light or watery sauce might cause your zucchini noodles to become mushy in the end. I recommend that you eat your zucchini noodles uncooked if you want to have the least mushy zoodles possible. As soon as you pour warm sauce over them, they will be heated just enough to become soft and tasty

Boiling Zucchini Noodles

When used in soups, boiled zoodles are the finest option. The smooth, delectable texture of these cookies is an instant boost! You’ll like this delicious summer vegetable in robust soups like minestrone and chicken and rice.

Add Zucchini Noodles to Boiling Water: To begin, place your zucchini noodles in a saucepan of boiling water. Preparation and Serving: Prepare by boiling for 2 minutes, then draining fully and serving

Sautéing Zucchini Noodles

Sautéed zucchini noodles are great because they are warm, soft, and flavorful. You may use them to make delicious oil-based pasta meals like these delicious garlic mushroom and sesame noodle recipes! You can also use them in stir-fries; pepper steak and garlic shrimp are two of my favorite recipes to use them in.

Cooking with Olive Oil: Heat 1 tablespoon of olive oil in a medium-sized pan over medium heat. Continue to sauté the zucchini noodles over medium-high heat until they begin to soften, about 3 minutes. This should take no more than 2-3 minutes.

Storing Leftover Zucchini Noodles

You can simply preserve zoodles so that you may include them into a variety of cuisines. Their nutritional value makes them an excellent healthy staple to have on hand. It’s quick and simple to create!

Keeping zucchini noodles in the refrigerator for up to a week in an airtight container is a good idea. Make sure there is no sauce on them before storing them because this might cause them to become soggy more quickly. Zoodles don’t freeze well because of their high water content, which makes them a poor choice for freezing. When they are thawed, they get overly soggy. Heating: I prefer to reheat my zucchini noodles in a pan on the stovetop. Excess water can be cooked out by warming over a medium-high heat.

To Boil the Zucchini:

Place the zucchini in a saucepan of boiling water and bring to a boil. Drain after boiling for 2 minutes.

To sauté the zucchini:

1 Tablespoon extra-virgin olive oil in a medium-sized skillet Cook the zucchini noodles over medium-high heat, stirring often, until they begin to soften, about 2-3 minutes.

To serve raw:

4 Calories per serving 25 kilocalories (1 percent ) Carbohydrates (around 5 g) (2 percent ) 2 g of protein (4 percent ) 1 gram of fat 1 gram of fat 1 gram of fat 1 gram of fat (2 percent ) Saturated Fatty Acids1 g (5 percent ) 1 gram of polyunsaturated fatty acids 1 gram of monounsaturated fat 12 milligrams of sodium (1 percent ) Potassium is 384 milligrams (11 percent ) 1 gram of fiber (4 percent ) Sugar4g (sugar4g) is a calorie-free sweetener that contains no added sugar (4 percent ) Vitamin A294 IU (International Units) (6 percent ) 26 milligrams of vitamin C (32 percent ) Calcium (24 milligrams) (2 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

How to Make Zucchini Noodles (With or Without a Spiralizer)

Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

Pasta has finally met its match. Our Test Kitchen experts walk you through how to make zucchini noodles—with or without a spiralizer.

Zoodles, zucchini noodles, or whatever you want to name them, they’re the most popular pasta replacement on the Internet. The slender, green spirals are made from thin slices of zucchini that have been fashioned to resemble spaghetti. I’ll admit that I was perplexed when I first noticed this trend taking off. In my carb-loving mentality, I couldn’t understand why anybody would want to give up the comforting flavors of dishes like fettuccine Alfredo or a saucy skillet with penne pasta. I was able to figure out why after a very little examination.

(For additional ideas on how to sneak veggies into your diet, see this article.) They’re also a really nutritious option, as they’re low in carbohydrates, low in calories, and entirely free of gluten. Take a look at the statistics.

According to the USDA nutritional database…

Approximately 200 calories and 40 grams of carbs are included in one cup of cooked spaghetti. Raw zucchini noodles contain around 20 calories and 5 grams of carbs per cup.

The same number of carbohydrates and calories contained in a single serving of pasta would need around ten times the amount of zucchini noodles. Simply simply, you may pile on a ton of these spindly spirals and feel completely guilt-free about it. Are you sold yet? Yep. I’m in the same boat. In order to learn how to prepare zucchini noodles, I enlisted the help of our Test Kitchen professionals. They realize that it is not only vital to learn how to prepare these vegetable noodles, but it is also important to grasp how to make them taste delicious.

How to Make Zucchini Noodles

2 big zucchini (about 1-1/2 pounds)
2 garlic cloves, chopped
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt

About the Spiralizer

Using a spiralizer to create picture-perfect zucchini noodles is our Test Kitchen’s preferred method of achieving this result. At first appearance, this device appears to be from the Middle Ages, yet it is actually rather simple to use. There are various different varieties of low-cost spiralizers available for purchase at your local grocery shop. (This is the brand that we use.) And it’s not just for zucchini that you may use this gadget. Spiralizers are excellent for making spaghetti-like strands out of other tough vegetables, such as sweet potatoes or carrots, which are otherwise difficult to spiralize.

Step 1: Spiralize your zukes

Cut off the ends of the zucchini and set them aside for now. You may choose whether to leave the skin on or take it off before chopping the veggie into noodles, depending on your choice. Align the zucchini so that its end contacts the blade by turning it sideways. Afterwards, poke the claw insert into the opposite end of the veggie to ensure that it is kept securely in place. Feed the zucchini into the grating blades by cranking the handle and applying mild pressure on the handle. Continue to spin the zucchini until it has become entirely spiralized.

Zucchini noodles are the long curly strands you see in the picture.

This will leave you with two straight pieces that are smaller but easier to spiralize than the previous two pieces you had.

Never be concerned.

Use a vegetable peeler to get the job done. Apply mild pressure to the zucchini’s sides with a vegetable peeler to make them easier to peel. You’ll wind up with broad, fettuccine-like slices as a result of this method. How to peel veggies swiftly and easily without cutting your fingers is outlined below. Knives are used to carve. Carefully cut strips off the zucchini, working your way down to the center of the vegetable. These zoodles will have a more rustic appearance and a heavier bite than peeled zukes
Shred using a grater to get the rustic look. In order to make short, rice-like zucchini noodles, shred the vegetable lengthwise against a box grater using a coarse grater. Excess liquid should be pressed away.

Editor’s Note: When using any of the methods listed above, be sure to remove the soft seeded core of the zucchini, otherwise your zoodles will be soft and mushy in texture. Instead of continuing, you might stop here and enjoy crisp-tender zoodles, which are delicious in our keto-friendly pasta salad and lemon zucchini ribbons. Move on to step 2 if you’d want to soften them up a little bit further.

Step 2: Saute the zoodles

Heat the oil in a large nonstick pan over medium-high heat until shimmering. Add in the zucchini noodles and mix well (with minced garlic if you want some flavor). Cook for around 1-2 minutes on medium heat. Make sure that the zucchini is very barely cooked in order to maintain its fresh, crisp quality. As the zoodles cook, toss them regularly with a pair of tongs to ensure that they do not overcook. When you’re finished, add some salt on top. So, what do you do now?

Served simple, cooked zucchini noodles are good, but like with pasta, it’s the addition of sauces, proteins, and shaved cheese that elevates your meal to a whole new level of deliciousness. Cooked zucchini noodles can be served in a variety of ways, some of which are listed below:

Toss in the tomatoes and your preferred shellfish to complete the dish. This one-panFeta Shrimp Skilletrecipe is one of my favorites. Despite the fact that it is filling, it is light and refreshing enough to be served with zoodles. With a homemade pesto sauce, you can amp up the green factor even further. Toss up some grilled chicken and lots of parmesan for a flavorful mixture. Make it extra-hearty by tossing your zoodles into a hearty beef stir-fry right before serving. Take a look at this exceptionally delectable Thai cuisine.

Do you require any other information? You may find several of our favorite dishes to serve with zucchini noodles on this page. After experimenting with zucchini noodles in a variety of ways at home, I’m a firm believer in their nutritional value. The simplicity and crunchiness of this dish appeal to me. However, the aspect of this recipe that I find the most appealing is how it makes serving veggies a tremendous amount of fun. As an alternative to adding the same old boring zucchini rounds to my supper, these brightly colored strings of zucchini provide a splash of color to the dish.

Zoodles are now the first thing that comes to mind when I think about zucchini.

Recipes to Serve with Zucchini Noodles from our Best of the Web

Blackened Tilapia with Zucchini Noodles

I adore one-pan dinners that are both fast and colorful, like this one-pan miracle. You’d think it would require a lot more work based on how good it tastes, yet it takes less than half an hour from prep to dinner table. Almost any light fish, or even shrimp, would work nicely in this dish. —Tammy Brownlow, a resident of Dallas, Texas

Garlic Salmon Linguine

The main meal, which is seasoned with garlic, calls for pantry staples such as spaghetti and canned salmon, among others. It’s served with asparagus, rolls, and fruit on the side. — Theresa Hagan of Glendale, Arizona, is the author of this piece.

Greek Chicken Penne

It’s hard to think that such fresh, delectable Mediterranean tastes can be achieved in such a short amount of time. The writer, Dawn Frihauf of Fort Morgan, Colorado

Sesame Noodles with ShrimpSnap Peas

Stir-fries and hectic schedules are a marriage made in culinary heaven. I like to add chopped cilantro right before serving it from the pan to give it a burst of brilliant color and freshness. • Nedra Schell, a resident of Fort Worth, Texas

Zippy Zucchini Pasta

A bright mix of zucchini and zesty canned tomatoes is wonderful served over angel hair pasta that cooks in just a few minutes. Crushed red pepper flakes provide a little more zing to our dishes. Dearborn Heights resident Kathy Timberlake shared her thoughts on the subject.

Arugula Pesto Chicken

The arugula in our yard was plenty, so I used it to make pesto for the family. My kid thinks the bright green color reminds him of something the Incredible Hulk might consume. Weir, Kansas resident Courtney Stultz

Grecian PastaChicken Skillet

We enjoy coming home to a home-cooked supper at the end of the day. But what about the preparation? That’s not the case. My Greek-inspired pasta is lemony, herbaceous, and, luckily, quick and simple to prepare. The following is a letter from Roxanne Chan of Albany, California

No-Cook Fresh Tomato Sauce

When you have a package of pasta or a store-bought pizza shell on hand and need a guaranteed-to-please topping, this sauce is a good choice. Dinner has been brought to you. Design by Julianne Schnuck, of Taste of Home magazine

Colorful Shrimp Pad Thai

Crispy peanuts, a splash of tangy lime juice, and a tinge of heat elevate this nutritious and attractive shrimp stir-fry to a whole new level of deliciousness. — Test Kitchen for Taste of Home

Asian Veggie Glass Noodles

My mother is originally from the Philippines, and as a result, we would frequently have Filipinopancit, a popular glass noodles meal. I took her recipe and tweaked it a little to make it easier to prepare and a little more nutritious. — Jasmin Baron lives in Livonia, New York with her family.

Creamy Chicken ThighsNoodles

I enjoy dishes that can be thrown into a slow cooker and let it do all of the work for you. One of my favorite chicken dinners is this quick and easy recipe. Christina Petri lives in Alexandria, Minnesota and writes:

Gnocchi with White Beans

A no-fuss gnocchi recipe that can be thrown up and cooked in a single skillet is presented here for your consideration. In addition to being perfect for a hectic weekday, crumbled Italian chicken sausage may be added if you need to appease meat aficionados. Julianna Meyers of Hinesville, Georgia, contributed to this article.

Lemon Pasta with Spinach

Angel hair pasta is coated in a healthy spinach, garlic, and lemon sauce, making for a delightful side dish that will brighten any dinner. — Charlene Anderson of Bonney Lake, Washington, is a writer and artist.

Mediterranean Shrimp Linguine

It is a visual feast for the eyes, as well as a culinary delight for the tongue, thanks to the addition of a bit of spice. —Megan Hidalgo, of Quarryville, Pennsylvania, says

Super Spaghetti Sauce

We never know how many people will be coming to supper at my place. The result is a tasty, hearty, and quick spaghetti sauce that is a personal favorite of mine. The smoked kielbasa gives it a rich flavor, while the salsa gives it a bite. —Bella Anderson, of Chester, South Carolina.

Broccoli-Pasta Side Dish

My husband, Robert, and our children enjoy trying out new dishes, which I enjoy doing as well. This broccoli spaghetti, which is flavored with garlic and cheese, is a delicious way to entice youngsters to eat their vegetables. Mesa, Arizona resident, Judi Lacourse

Honey Chicken Stir-Fry

Due to the fact that I am a new mother and that my schedule is heavily reliant on our small boy, I prefer meals that can be prepared in the least amount of time. This one-pot chicken stir fry dish with a dash of sweetness from honey is a huge time-saver for busy families. Carla Sperry, from Allentown, Michigan

Savory Tomato-Braised Tilapia

I shared this recipe with my bunco club, and one of my friends has made it on a regular basis since then. That, I believe, is the most eloquent demonstration of how delicious this dish is. Nancy Shively of Shorewood, Illinois, sent this message.

Zucchini Enchiladas

This enchilada dish is one of my favorites since it allows me to give a nutritious but delectable lunch to my family. When my garden is overflowing with zucchini, I turn to this dish to make the most of what I have on hand. This delicious classic is a favorite of my family because of its crispness. •Angela Leinenbach from Mechanicsville, Virginia •

Zucchini Pork Dinner

I work full-time, yet I enjoy cooking, so I must rely on meals that are both nutritious and quick to prepare. This recipe is a delectable combination of both delicacies! In addition, I appreciate the fact that it does not result in a soiled mess of pots and pans. Sheila Vail of Glenside, Pennsylvania sent this message:

HamZucchini Italiano

It is my firm belief that supper should consist of three things: something nutritious, something tasty, and something easy.

You can do all three tasks in the time it takes to describe the dish to an appreciative family using fresh zucchini, ham, and marinara sauce baked with mozzarella. —Madison Mayberry, from Ames, Iowa.

Garlic Lemon Shrimp

You’ll be shocked at how quickly and easily you can whip up this simple and gorgeous pasta dish. Serve with crusty bread to sop up all of the garlic lemon sauce before cutting into pieces. —Athena Russell, a resident of Greenville, South Carolina

Shrimp Scampi Fettuccine with Andouille Butter

We adore andouille sausage with pasta; today, instead of the typical Scampi, make andouille into a butter sauce to serve with the dish. Mrs. Judy Armstrong, of Prairieville, Louisiana

Salsa Spaghetti Squash

If you crave spaghetti but are following a gluten-free diet or trying to keep carbohydrates under control, spaghetti squash is a tasty substitute that is also low in carbs. This vibrant meal is subtly sweet, delicate, and filling all at the same time. Washington Court House, Ohio resident, Clara Coulson Minney

Mango Chutney Chicken Curry

My father came up with the idea for this curry and chutney pairing. In recent years, my family has taken to preparing it on road trips—in all weather conditions (rain or shine, mountains or beaches). Taste and heat should be adjusted in the curry. — Dina Moreno is a resident of Seattle, Washington.

Slow-Simmering Pasta Sauce

My children’s favorite supper is spaghetti with sauce, so I created my own version of the dish after much experimentation and trial and error. This is the outcome that was achieved. I appreciate that it is prepared in a slow cooker. Samantha Vicars of Kenosha, Wisconsin, sent the following response:

Spaghetti Squash Lo Mein

My brightly colored Lo Mein is a lighter version of the classic Chinese dish that everyone at our table enjoys and appreciates. Try it with a squeeze of Sriracha on the side. The following is a letter from Loanne Chiu of Fort Worth, Texas

Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts

I can prepare the vegetables while the squash is cooking in the microwave, allowing me to have a filling low-carb and low-fat supper on the table in approximately 30 minutes. —Deanna McDonald, who lives in Grand Rapids, Michigan.

Mediterranean Shrimp Skillet

Yummy shrimp, fresh spinach, and chopped basil come together with tart lemon and feta cheese to create a flavor that is all its own in this delicious pasta toss. — Heidi Farnworth of Riverton, Utah, submitted this entry.

Asian Spaghetti

Yummy shrimp, fresh spinach, and minced basil come together with tart lemon and feta cheese to create a flavor that is all its own in this delightful pasta toss. — Heidi Farnworth of Riverton, Utah, is a freelance writer and photographer.

Asian Noodle Stir-Fry

Refrigerated noodles that cook quickly may transform any moment into pasta time. —Taste of Home Cooking Demonstration Kitchen

Garden Harvest Spaghetti Squash

I was in the grocery store one day when I noticed this unusual-looking yellow hard squash, which turned out to be the spaghetti squash. I couldn’t resist trying it, so I brought it home and cooked it according to the directions on the package. I topped it with some of my favorite spaghetti veggies, and it became an immediate hit with the whole family. —Veronica McCann, a resident of Columbus, Ohio

Dijon Shrimp with Pasta

This meal was created by combining many family recipes, and it is one that I enjoy serving when we have guests.

If it were up to my spouse, I’d prepare it every night for dinner. Gal Cawsey of Geneseo, Illinois, sent in this message:

Meaty Sun-Dried Tomato Sauce

The addition of marinated artichokes, celery, and green pepper to this substantial spaghetti sauce is a fantastic touch. You shouldn’t be frightened of having leftovers since this acidic sauce gets even better the next day. The author, Aysha Schurman, of Ammon, Idaho

Angel Hair Pasta with SausageSpinach

When you taste this pasta meal, you won’t miss the marinara sauce at all because it is seasoned with chicken broth and Italian sausage. The sauce simmers away on its own, necessitating very little of your effort. This dish is so popular with my husband that I prepare it twice a week. In the words of Daphine Smith, of Baytown, Texas:

Smoked Mozzarella Chicken with Pasta

With only a few more ingredients, you can transform an average chicken breast into something spectacular. To make the meal even more smokey, substitute prosciutto for the ham. — Naylet LaRochelle is a resident of Miami, Florida.

Parmesan Snap Pea Pasta

My family is a big fan of pasta! It’s hard to go wrong with this simple recipe, especially during the spring when sugar snap peas are at their tastiest. I switch up the tastes every now and then to keep things interesting. —Crystal Jo Bruns lives in Iliff, Colorado with her husband.

Speedy Chicken Marsala

The fact that this is one of my favorite dishes to order at restaurants inspired me to design a version that I could whip up in a jiffy on a weeknight in the kitchen. —Trisha Kruse of Eagle, Idaho, says

West African Shrimp

My daughters have always like shellfish, so I created a recipe for them that included coconut milk and ginger. They were ecstatic, and I was overjoyed. It goes very well with jasmine rice. —Sharon Scaletta, who lives in Johnstown, Pennsylvania

Lemon-Feta Angel Hair

Simply combine this simple pasta dish with cooked asparagus and diced cooked chicken or shrimp for a quick main meal or a light side dish to accompany any light chicken or fish dish. — Melissa Just from Minneapolis, Minnesota, submitted this entry.

Herbed Portobello Pasta

This delicate spaghetti dish is made heartier and more substantial by the addition of meaty mushrooms. It’s my go-to midweek supper since it’s quick and fresh. Californian Laurie Trombley, of Stonyford, says

Lemon Chicken Pasta

My grandma used to make chicken wings and serve them over a bed of white rice. Cooking lemony chicken breasts and serving them over capellini pasta is a quick and easy way to get dinner on the table. —Aileen Rivera, from the Bronx, New York City