Vegetable Noodles are all the rage right now! Search “Vegetable Noodle Recipes” on Pinterest and you will find hundreds of recipes! (And click here to see them all!) But is there a simple way to MAKE them? YES!
By using a specific product made to create those lovely noodles! There are many out there, some expensive, some inexpensive. I am using the Veggetti™ (I got mine at Bed, Bath & Beyond). You can find it here if you are having trouble finding one –Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta
Now that you have these noodles, what do you do with them? Make all kinds of wonderful dishes! I found one recipe I loved on WhatsGabyCooking.com. Be sure to check out her website!
Zucchini Noodles With Roasted Tomatoes
- 1 cup cherry tomatoes
- 4 tablespoons olive oil, divided
- 4 large zucchini
- 1 yellow onion, thinly sliced
- 4 cloves garlic, roughly chopped
- kosher salt and freshly cracked black pepper to taste
- grated pecorino cheese to serve (I used fresh parmesan!)
Preheat the oven to 400 degrees F.
Distribute the cherry tomatoes evenly on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 10-15 minutes until the cherry tomatoes just start to burst. Remove the baking sheet and set aside. (PS – I could eat these like they are candy!)
Using a mandolin or spiralizer (I used the Veggetti™), cut the zucchini into thin strips.
Heat a large nonstick skillet over medium heat. When hot add 2 tablespoons of the olive oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Add the zucchini noodles to the onion and garlic mixture and sauté for 1-2 minutes. Add the cherry tomatoes to the zucchini noodles and season with salt and pepper. Toss to combine.
Dust the top of the noodles with pecorino cheese and serve.