Make the most of summer’s bounty with this recipe for summer spaghetti, tossed with sauteed zoodles, burst cherry tomatoes, golden garlic and crispy prosciutto!
Time for another round of Recipe Redux! This month’s theme is Get Your Fruits and Veggies in Shape, all about trying creative cuts for fruits and veggies. I obviously went with zoodles, which I’ve been making on the reg since I was gifted a spiralizer for Christmas. In this recipe, I’ve tossed with whole grain spaghetti with briefly sauteed zoodles in a summery cherry tomato basil sauce infused with tons of garlic and crispy prosciutto.
Oh, and there’s cheese. I love you too.
Veggies pretending to be other things has gotten quite popular lately. Certainly, I’ve been on board with the trend. It’s a fun way to fit in more produce and experiment with different flavors and textures.
Buuuuut…I feel the need to clarify something.
Cauliflower is not rice. Zucchini is not pasta. Lettuce is not bread. Vegetables are not a substitute for carbohydrates.
Don’t get me wrong. Zoodles are fun and I swear zucchini tastes better in noodle vs semi-circle form. And I adore cauliflower rice. Actually, I think I like it better than real rice…probably because I’m pretty miserable at cooking rice so that it’s nice and fluffy.
But there’s also a sinister side to the whole vegetables as other things trend. Rather than being a fun way to experiment with different ways of enjoying veggies, it’s become a trendy and socially acceptable way to go low carb. Gone are the Atkins days of a giant hunk of meat and steamed veggies. Now you can have mashed “potatoes,” “pizza,” “pasta,” and (gasp!), even “bread!”
Except it’s not.
Zoodles are not pasta. There is an entire country that might kick your a** for claiming it to be so. Zoodles are really yummy briefly sauteed and tossed with actual pasta to add bulk and texture, like I did in this summer spaghetti recipe. They’re also tasty in “noodle” soups, where they don’t get gummy like pasta sometimes does. Zoodles left raw and topped with pasta sauce are awful. Just don’t.
Cauliflower is not pizza. Cauliflower crust is really tasty, but nothing will compare to a thin, crispy pizza with a chewy crust and little spots of char from it’s trip into a burning hot woodfire oven. But, it’s still really really good, if not pizza, so feel free to try my Mexican inspired one, which still has carbs from a “sauce” of refried beans.
Cauliflower is also not rice. It’s better than rice. Yeah, I said it. But you still need carbs with your meal, so top that cauliflower rice with beans or at the very least, have some fruit on the side.
Lettuce is not sandwich bread and it’s most certainly not crispy crusted French baguette, savory garlic studded ciabatta or sweet and buttery Sally Lunn bread. It does make for a refreshing wrap for rich, Asian inspired fillings, like warm, soy marinated chicken and veggies or my bulgogi tofu meatballs, as long as you include some brown rice or rice noodles for carbs (and to soak up the delicious sauce).
If you want pizza, eat pizza. If you want bread, eat bread. If you want pasta, eat pasta.
And if you like, throw some zoodles into it.
- 8 ounces whole grain spagehtti
- ¼ cup extra virgin olive oil
- 12 cloves garlic, crushed and peeled
- 4 ounces prosciutto, diced
- ½ teaspoon red pepper flakes
- 1 lb zucchini, spiralized
- 1 lb cherry tomatoes (I used mini heirloom tomatoes), halved
- 1 cup basil leaves
- 8 oz mini fresh mozzarella balls, drained
- Bring a large pot of salted water to a boil. Add spaghetti, cook until al dente. Reserve a little of the starchy pasta water (~ ½ cup) then drain and set pasta aside until ready to use.
- While pasta is cooking, heat olive oil in a large skillet on medium heat. Add garlic, proscuitto and red pepper flakes. Cook until prosciutto is crispy and garlic is golden, about 10 minutes.
- Add zucchini and saute until crisp tender about 5-7 minutes. Add tomatoes and saute until tender, about 5-7 minutes.
- Toss in pasta with the veggies and add a little starchy pasta water to make a sauce. Stir in basil. Season with just a little salt and black pepper. Toss in mozzarella and serve immediately.