Spicy Zucchini Noodle Pasta with Toomatos
Spicy Zucchini Noodle Pasta with Toomatos

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, spicy zucchini noodle pasta with toomatos. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spicy Zucchini Noodle Pasta with Toomatos is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Spicy Zucchini Noodle Pasta with Toomatos is something that I have loved my whole life.

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To get started with this recipe, we have to first prepare a few components. You can cook spicy zucchini noodle pasta with toomatos using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Zucchini Noodle Pasta with Toomatos:
  1. Take 2 meium zucchini, cut to resemble spaghetti noodles
  2. Get 2 slices of bacon
  3. Get 10 slices of pepperoni
  4. Take 1 small onion, thin sliced
  5. Get 2 garlic cloves, minced
  6. Get 12 grape tomatos
  7. Make ready 1/2 cup low sodium chicken broth
  8. Take 2 tbsp heavy cream
  9. Make ready 1 tsp lemon juice
  10. Take 1/4 tsp red pepper flakes
  11. Get 1/2 tsp dry italian seasoning blend
  12. Prepare 1 tsp hot sauce, such as franks re hot
  13. Get 2 tbsp fresh chopped parsley
  14. Prepare 1/4 cup fresh grated romano cheese

The zucchini noodles are paired with halved grape tomatoes and yellow corn sautéed with shallots and garlic. Crumbled goat cheese, softened by the heat of the cooked veggies, adds a tangy creaminess to the dish. Finish off this light and refreshing plate of "pasta" with fresh chopped basil. Whatever you want to call them, I love zucchini noodles so much I've started craving them in place of traditional pasta for most of my meals.

Instructions to make Spicy Zucchini Noodle Pasta with Toomatos:
  1. In a skillet cook bacon and pepperoni over medium low heat until crisp.Remove and drain on paper towels. Reserve
  2. Add onion, tomatos and garlic to drippings in pan and soften about 2 minutes
  3. Add broth, cream, lemon, italian seasoning, red pepper flakes, pepper and salt to taste, and red hot. bring to a boil cook 2 minutes.
  4. Add zucchini noodles and combine with sauce , cook just until zucchini is just tender but still bright green, about 4 minutes. Add romano cheese and parsley and pour out onto platter to serve.Top with crumbled bacon and pepperoni
  5. I used the vegetable pasta cutter pictured below to make the zucchini noodles but you can also cut them with a knife

Spicy Shrimp and Asparagus over Zucchini Noodle Pasta. Insert zucchini, twist clockwise, and a spiral of noodles comes out the side. While it requires a little more elbow grease than one of the hand-cranked Their texture is more tender than pasta, with a just a bit of al dente resistance. Tossed with cherry tomatoes, fresh basil and sweet, raw kernels of corn. Skip the pasta in favor of a quick and healthy recipe for zucchini noodles with sun-dried tomato pesto.

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