Zucchini Pasta

If I had the power to give out a life time achievement award there would now be a tie between The Spiralizer inventor and the originator of the Pizza. My life is consumed with thoughts of burying my body in a giant bowl of linguine, angel hair, drunken noodles, you name it. Due to self-control and an evil healthy conscience I restrain myself, only having pasta on special occasions (birthdays, holidays, Mondays, etc...). Not anymore!! This little piece of kitchen equipment has changed my entire world in the kitchen.

Hungry for shrimp scampi, I decided to make this dish with the obvious missing ingredient "scampi". Put together with a few veggies and garlic lemon flavor sauce.

Ingredients

1 -2 whole zucchini (enough for 1-2 people as a side dish)
3-4 sliced cloves of garlic
1 green bell pepper sliced
1 small red onion sliced
4-5 cherry tomatoes sliced or whole
1-2 lemons juiced
1/2 cup extra virgin olive oil
1/2 serrano sliced (optional)
1/4 cup fresh parmigiana
1/4 cup fresh flat leaf parsley
Salt/red pepper flakes

Directions

Using a spiralizer, create a pasta-like consistency with your zucchini and place in a bowl to the side

Over medium heat, generously coat the red onion and peppers with extra virgin olive oil in a large saute' pan. Once your pepper mix is almost cooked through, add garlic

After your garlic is slightly brown add lemon juice, salt & red pepper flakes. You should have enough liquid to coat the bottom of the pan, if not, add slightly more olive oil and/or lemon

Add the spiralized zucchini, tomatoes & parsley into the sauce pan and mix evenly with the peppers, onions and sauce

Stir frequently until the zucchini is tender or to your preference. This batch of "noodles" were spaghetti size so I cooked them a little extra for a soft, angel hair pasta consistency

Sprinkle your "pasta" with parmigiana and extra chopped parsley

(This dish would also work well if you add a tablespoon of butter into the sauce)