Hey friends! If you’re like us, you love noodles but sometimes prefer something a bit on the lighter side. Zoodles, or zucchini noodles, are THE perfect noodle alternative! While they are delicious warm, many zoodle dishes are super refreshing to serve cold this time of year. Here are three easy zoodle and one cucumber noodle (coodle?) recipes to help you whip up “summer in a bowl” some night soon. Maybe tonight!
Swap out regular pasta for zucchini noodles in this super simple dish, dressed to the nines with our classic sun-dried tomato pesto.
After making your chili pepper marinade, let the shrimp soak it up for an hour or overnight, it just depends what kind of time you have. Then, turn your attention to the star of the show, the zoodles! Trim the ends and use a spiralizer to make them. No spiralizer? No problem. A veggie peeler can make the long ribbons of “pasta” you’ll need.
Sauté your shrimp and your zoodles separately and then reunite them along with some lime juice and pesto. Anybody hungry yet?
Guess what; there’s no sacrificing flavor when you go gluten-free. At least not with our pasta!
Put a wheat-free spin on noodle night with this tasty duo of gluten-free spaghetti and zucchini noodles.
After marinating your chicken breasts, follow the easy instructions on our gluten-free spaghetti package but make sure you don’t toss out that pasta water! It’s absolute magic in any sauce. Just throw in a tablespoon or two at your “saucing stage” for noodle nirvana.
Prep the zucchini noodles with a spiralizer or veggie peeler. Then, as the “zoodles” cook for about two minutes, add in the pasta along with your pesto, sun-dried tomatoes, olives (and pasta water!) Toss in the chicken and serve.
Perfect noodles and zoodles? Yes, please and thank you.
On a veggie kick this summer? Well, there’s no better way to kick things up that with our rich Passata Rustica.
For this dish, prep the sauce with a bit of olive oil and…an entire half an onion. Go ahead, just plop that big guy right in there! Sauté both sides of the onion for about two minutes each, add your garlic, then the passata and basil leaves, then let it go for 30 minutes.
After you prepare your zoodles (you should be a pro by now!), take your onion, garlic, and basil leaves out of your sauce and combine for a match made in taste heaven. Don’t forget your olives and parmesan!
How does summer in Greece sound? Don’t get too excited, we can only give you the next best thing. Impress your guests with the most delicious homemade balsamic dressing they’ve ever tasted in this deceptively easy cucumber noodle dish.
After you’ve made your zoodles, toss them with our ready-to-serve Greek Feta Salad (how’s that for easy?) along with our pepperoncini peppers, tomatoes, and onions.
Mix up some Dijon mustard with oregano and our house vinegar as you slowly whisk in some olive oil. We recommend letting your salad sit for two hours for peak flavor, but well, we’ve had this salad and, it’s easier said than done.
So, there you have it. Four delectable recipes that make us wish every night could be pasta night this summer! Grab your favorite bottle of vino, and you have the makings for oodles (or should we say zoodles?) of tasty dinners.
Need some more inspiration? Check our gallery of recipes!
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